Tag Archives: chocolate

Chewy Raw Snickers {with Medjool Dates}

I served this incredibly simple and YET INCREDIBLY delicious dessert at a recent women’s retreat I offered…and they ALL went CRAZY for this chewy – caramel-chocolatey treat!

Thanks in advance for your patience as I am still finalizing exact amounts to be able to even call this a “recipe” BUT this will definitely offer you the guidelines you need to get started!

Trust me, this will be your new go to for healthy, raw desserts!

What you’ll need

A pack of organic Medjool dates

A jar of all natural peanut butter

~1/2 cup unsalted peanuts, crushed

For the homemade chocolate

1/2 cup raw cacao powder

1/2 cup extra virgin coconut oil

1-3 tbsp maple syrup, depending on how sweet you’d like the chocolate.

1/2 tsp cinnamon

1 tsp vanilla extract

a pinch or two of pink Himalayan salt

optional to add a pinch of cayenne

Method

Begin by preparing your homemade chocolate.
Add 1 inch of tap water to a medium saucepan. On top of it, place a glass or stainless steel bowl.
Turn the burner onto medium.
Add coconut oil into the bowl, and it melt.
Once melted, add in the remaining ingredients.
Whisk together until well combined, ensuring the heat is not too high.
Taste. Add more maple syrup as desired but remember the dates are already super sweet!
The chocolate should be a perfect balance between not too thin and not too thick. Add more oil (to thin) or cacao powder (to thicken) as needed.
Allow to cool and set aside.

Prepare a large plate of flat baking pan with parchment paper.
Prepare the dates by gently opening them in half with your hands to remove the pit.
Be mindful not to break them completely apart!
Fill each dates with 1-2 tsp of natural peanut butter.
Stuff the dates with some crushed peanuts.
Fold the dates back together and do your best to press the peanuts and peanut butter inside.
Place them in the fridge for 10 minutes to harden up the peanut butter (not necessary but it makes it way less messy)
Using your hands (or a spoon if you really want to!), dip the filled dates into the chocolate bowl. Do your best to cover the entire date.
Place on the baking tray and go through this process with each date.
You may wish to sprinkle the snickers with additional peanuts and salt!

Place in the freezer for at least 10 minutes.

Feel free to use your homemade chocolate for any other desserts!

Photo supplied by http://www.eatingbirdfood.com as I am still waiting to get an epic one!

Zucchini Chocolate Chip Cookies {vegan}

INGREDIENTS:

1 cup organic light spelt flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup organic virgin coconut oil, melted
1/2 cup dark brown sugar or coconut sugar
1/4 cup organic raw cane sugar
1 flax egg ( 1 tbsp ground flaxseed + 2 tbsp water, mix and let sit for 5 minutes)
1 teaspoon vanilla extract
1 cup shredded zucchini (and drained)
2 cups rolled oats
1/2 cup unsweetened coconut flakes
3/4 cup semisweet vegan chocolate chips

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a small bowl, prepare flax egg.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add flax egg and vanilla extract. Next, add the shredded zucchini. Be sure to squeeze out any extra liquid with your hands. Mix until combined.
Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Chocolate Zucchini Brownies with Peanut Butter Frosting

Ingredients

1/2 cup pitted and chopped dates
3/4 cup hot water
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup organic light spelt flour, or buckwheat for gluten free option.
1/3 cup raw cocao powder
1/4 cup organic coconut sugar
3/4 teaspoon baking soda
1/4 teaspoon Himalayan or sea salt
1 cup finely shredded zucchini, by hand or with a food processor
1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

1/2 cup vegan chocolate chips
3 tablespoons almond milk
1 tablespoon natural peanut butter

Instructions

Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
You can eat them plain or add the Chocolate-Peanut Butter Frosting:
Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!