Things have been in full swing this week! Our unit is having some renovations, i’m setting my Naturopathic clinic back up, I got a new job and to top it off its was a new moon and I got my period – Hooray. Yep, it’s times like these when I am so grateful I have delicious treats in my freezer ready to pull out and enjoy as I
need want them.
These glorious little bites are slightly time-consuming but they tick all the right boxes : gluten-free, refined sugar-free (and date free), decadent and chocolaty. It didn’t hurt that I had all these ingredients in my pantry – and I know when people say that the recipe usually has crazy things like the pollen from the young male South African honey bee or amazonian rare cru-cru berry … this isnt that – just simple delicious ingredients
This recipe is Gluten free, Dairy free, High fibre, Vegan, Paleo and Deliciously Wholefood
I N G R E D I E N T S
1/2 cup of coconut flour
1/2 cup whole almonds
1 tablespoons maple syrup
4 tablespoons coconut oil melted (butter will work here too)
pinch of sea salt
1/4 cup roasted crunchy peanut butter
1/3 cup cashews, soaked and drained
2 tablespoons of nut mylk
3 tablespoons coconut oil melted
1/4 cup coconut oil melted
3 tablespoons raw cacao powder
1 teaspoon maple syrup
pinch of sea salt
roughly chopped peanuts to decorate
M E T H O D
1. in a food processor or high-performance blender, add the almonds and process until a fine crumb. add the coconut flour, maple syrup, coconut oil and sea salt and process until the consistency of sand. With your hands *turn the machine off* push the mixture together and check it sticks. Add a little more coconut oil or maple syrup as needed.
2. remove from the food processor and place into a lined baking in (be sure to lay the biscuit layer evenly) and place into a preheated oven, 170 degrees for 8 minutes or until golden brown. Remove from the oven and allow to cool.
3. while the cookie layer cools – add the peanut butter, cashews, nut mylk and coconut oil into the food processor and blend until nice and creamy. Taste and add a little more mylk or coconut oil if needed (depending on your peanut butter brand choice you may need to add a little more coconut oil…)
4. Gently spread the creamy peanut mixture over the coconut biscuit and place into the freezer to cool for at least 1 hour.
5. Once your slice has cooled remove from the baking tray and cut into even pieces. Mix up the coconut oil, cacao and maple in a small bowl and dip the slice into the raw chocolate. Sprinkle with chopped peanuts immediately as the chocolate will start to set very quickly.
Health and Happiness,
* The peanut butter you choose will determine the consistency of the creamy layer. I love the organic peanut butter freshly ground from my local bulk store, but Mayvers, Pic’s are amazing brands too.
** out of cacao? no troubles you can melt your chocolate for choice and dip the slice in.
*** all nut butters will work here… I just love the flavour combo of peanut butter and cacao!