Cha cha chocolate….
This seems to be dessert week! This is a great little bite that is the perfect balance of tasting decadent while still offering up nutrient benefits. Always a good thing in my book.
As this dessert is raw, it should be kept in the fridge, up to a week, or frozen for up to 2 months, then thawed for a minute or two on the counter. (Hint, they’re delicious, right from the freezer, too)
The ‘caramel’ portion of these bites are made from pureed medjool dates, a good source of copper and fiber, and a lower glycemic load sugar than some other sweeteners. Cacao powder is a good source of iron and magnesium, perfect for those cravings that hit occasionally.
Recipe – makes 2 dozen
2 dozen pecan halves.
For the caramel
- 1 cup dates, soaked in 1 cup warm water for 5 minutes, then drained
- ¼ cup almond butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
In a food processor or blender, puree the dates with the rest of the ingredients. Refrigerate for 10 minutes, then make 2 dozen little date balls. Flatten, then top with one or two pecans. Refrigerate for 10 minutes.
For the chocolate
- ½ cup coconut oil
- ½ cup cacao powder
- ¼ cup maple syrup
Melt the coconut oil on low heat in a saucepan. Turn the heat off and add the cacao powder and maple syrup. Drizzle over each cold pecan bite, then freeze for 3 minutes until the chocolate solidifies.
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