Recipe from “Pana Chocolate, The Recipes”. So tasty!! Sticky Date goodness without the guilt!
Vegan, Sugarfree, Paleo, Gluten Free
One of the yummiest raw treats I’ve had the pleasure of indulging in, enjoy!
50g desiccated coconut
6-7 medjool dates, pitted
50ml filtered water
1 tbsp lucuma powder
Pinch if Himalayan pink salt
4 tbsp nut flour (I used almond flour)
2 tsp cacao powder
25g walnuts (I used cashews instead) chopped
1. Line baking tray with baking paper
2. Blitz desiccated coconut in food processor until vey fine then sry aside
3. Pulse dates, water, lucuma powder and salt in food processor, leaving slightly chunky.
4. Transfer to bowl and mix in cacao, coconut and nut flour with hands until incorporated
5. Fold in chopped nuts
6. Press mixture into bake tray to shape
7. The recipe calls for transferring onto a mesh dyhdrator tray and dehydrating overnight at 40 degrees C
*i don’t have a dyhdrator, I followed the recipe books tips to place in oven on low heat for an hour as an alternative. Worked a treat!
8. Cut into squares. The recipe serves with coconut ice cream and butterscotch sauce, recipes are included the recipe book. I used my own butterscotch topping, recipe to follow
Butterscotch Icing – My recipe
1 cup cashews
3 medjool dates, pitted
1/2 cup water
1 tsp coconut flour
1 tbsp lucuma powder
1. Blend cashews, dates and water in food processor until smooth and creamy,
2. Pulse in flour and lucuma powder a few times
3. Transfer to bowl and Place in fridge to cool, pour over brownies when ready to store
