You need a dehydrator for this recipe, which is not my usual modus operandi, but I promise it’s worth it. These cookies taste incredible – they remind me of a more chocolate-y Kingston biscuit. Because these are raw, they’re loaded with healthy nuts, coconut oil, dates, flax and cacao instead of not-so-healthy sugar, cream, butter and flour. Good, right?
1 CUP ALMONDS, SOAKED FOR A FEW HOURS 1/2 CUP CASHEWS, SOAKED FOR A FEW HOURS 1/4 CUP FLAX SEEDS, GROUND TO A POWDER IN A COFFEE GRINDER 3/4 CUP DATES 1 TABLESPOON AGAVE NECTAR PINCH OF SEA SALT
1/2 CUP CACAO POWDER
Drain the almonds and cashews and whizz them in a food processor with the ground flax seeds until they break down and combine. Add the dates, agave nectar, salt and cacao powder and process until a dough forms – you might need to add a tiny bit of water to make this happen. Roll the dough between two sheets of baking paper until an even 1cm thick. Cut out cookie shapes and place on dehydrator trays. Dehydrate overnight or 8 – 9 hours until dry. They won’t be rock hard, but that’s a good thing.
CHOCOLATE CREME FILLING
1/3 CUP COCONUT OIL 1/2 CUP CACAO POWDER 1/3 CUP AGAVE NECTAR
PINCH OF SEA SALT
Whizz all ingredients in a food processor until smooth. Place in the refrigerator for at least 2 hours to firm up before sandwiching in between two cookies. You can keep the sandwiched cookies in the fridge for about three days.
My best friend told me last week that I absolutely must try this recipe for Raw Caramel Slice, sooner rather than later. A friend of hers from work brought it in to share and my dessert aficionado friend reported it as spectacular. I duly bought the ingredients and had them sitting in the pantry until yesterday when I finally had time to give it a try. As usual, she was right. These are good.
I made a few adjustments by adding extra salt and I made my chocolate topping with cacao butter rather than coconut oil, but otherwise this amazing recipe is originally by Rachel of In Spaces Between – Raw Choc Caramel Bites.
1 CUP MACADAMIA NUTS 1 CUP ALMONDS
1 CUP MEDJOOL DATES
1 CUP MEDJOOL DATES 2 TABLESPOONS COCONUT OIL 1 TEASPOON VANILLA EXTRACT 1/3 CUP WATER
2 PINCHES FLAKED SEA SALT
1/2 CUP CACAO OR DUTCH PROCESS COCOA 2 TABLESPOONS DARK AGAVE NECTAR 3/4 CUP GENTLY MELTED CACAO BUTTER
SMALL PINCH OF FLAKED SEA SALT
Base Whizz all the base ingredients in a food processor until combined. You want to keep a little bit of the nutty texture in there. Press into a square or rectangular tin and set aside.
Caramel Blend all ingredients in the food processor until smooth, adding water slowly as you go. The coconut oil when refrigerated will thicken the mixture. Spread this on top of the base and place it in the freezer for 15 minutes.
Chocolate Topping Melt the Cacao Butter in a double saucepan on a very, very low heat and stir until liquid. Blend with the cocoa, agave and salt until very smooth. Pour and spread it over the caramel layer, freeze or refrigerate for an hour and you’re done!
Tastes best cut into small, bite-sized pieces.
Salt flakes + chocolate = :¦:-•:*’””*:•.- SPECTACULAR -.•:*’””*:•.-:¦:
And that is all I have to say about that.
You don’t need a lot salt to accomplish the goal, which is to make the chocolate more chocolate-y. The rosemary is to give a deeper complexity to the flavour. I’m not going to lie, the taste of the avocado isn’t completely obliterated – you do get a very slight aftertaste, but it’s barely noticeable.
CHOCOLATE MOUSSE WITH ROSEMARY & SEA SALT
1 HASS AVOCADO, PEELED & DICED 3/4 CUP MAPLE SYRUP OR DARK AGAVE NECTAR 3/4 CUP DUTCH PROCESS COCOA OR UNSWEETENED COCOA POWDER 1 TEASPOON FRESH ROSEMARY, FINELY CHOPPED
1/2 VANILLA BEAN, SEEDS SCRAPED OUT
FOR THE TOP
1/2 TEASPOON FLAKED SEA SALT ROSEMARY SPRIGS
Put all the mousse ingredients into a food processor and blend until very smooth. Spoon into small containers (I made four) and top with a sprinkle of salt flakes, fresh rosemary sprigs and flowers.