Raw Almond, Apricot & Ginger Rounds

Raw Almond, Apricot & Ginger Rounds

This year I’ve been thoroughly enjoying experimenting and creating different flavoured raw slices, bars and bliss balls. These wholesome little rounds are packed with flavour and nutrition. If you’re a ginger fan like me, then you’re going to love these, as the fresh ginger adds a special flavour, without being overpowering. I know ginger can be quite dominant in flavour, but here it just gives a subtle zest. You can taste all the different flavours in these refined sugar free treats, the almonds, dates, apricots, coconut, ginger and a hint of cinnamon. And the layer of raw chocolate gives these healthy treats a decadent finishing touch.

I wanted to make these a different shape, to the normal bars I had been making, so I took out my entire pan collection from the draw, to see which would work the best. I decided to use my whoopie pie pan, as it was wide and shallow enough to be able to press in the mixture easily. I covered it in plastic wrap, to make sure I would be able to remove the finished treats with ease, and it worked perfectly.

For accurate cup measurements, I sift the raw cacao before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.

I love the shape and flavour of these delicious, and flavourful, snacks/treats and I hope you do too.


Recipe Update: I have increased the raw cacao powder in the chocolate layer from 10g to 15g, to give a richer chocolate flavour.

Makes 12

22g (0.8 ounces or 2 tablespoons) chia seeds
150g (5.3 ounces or 1 firmly packed cup) raw almonds
72g (2.5 ounces or a firmly packed ⅓ cup) organic, sulphur free dried apricots
50g (1.8 ounces or approx. 4 medium) Medjool dates
24g (0.8 ounces or ¼ cup) desiccated coconut (I use this brand)
4 tablespoons (60ml) almond butter
1½ teaspoons (7.5ml) finely grated ginger
A slightly heaped ¼ teaspoon ground cinnamon
⅛ teaspoon (0.625ml) Himalayan salt
2 tablespoons (30ml) coconut oil, melted (I use this brand)
1 tablespoon (15ml) pure maple syrup
Chocolate Layer
60ml (¼ cup) cacao butter, melted (I use this brand)
15g (0.5 ounces or 3 tablespoons) raw cacao powder, sifted (I use this brand)
2 tablespoons (30ml) pure maple syrup

Add the chia seeds to a coffee or spice grinder and process until the seeds become a meal.

Step 1

In a food processor, add the chia meal, almonds, apricots, dates, desiccated coconut, almond butter, ginger, cinnamon and salt, then process until it’s nicely broken down into a rough meal.

Step 2

Next, pour in melted coconut oil and maple syrup, before processing again, until the ingredients form a coarse paste.

Step 3

Take a large piece of plastic wrap and place it over the top of a whoopie pie pan, making sure it over hangs the pan. Take approximately 36g, 1.2 ounces or a slightly heaped ¼ cup, which is not firmly packed, of the mixture and press it into the prepared tin.

Then, using the back of a spoon, firmly compact it further before setting aside.

Step 4

To make the chocolate layer, add all the ingredients to a small bowl and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. The chocolate will have a thin and syrupy consistency.

Working with one round at a time, pour over approximately 1½ teaspoons (7.5ml) of the chocolate and use the back of a teaspoon to gently spread the chocolate to the edges. Once all the rounds have been topped with chocolate, place the pan in the freezer for at least an 1½ hours.

Step 5

Once the rounds have set, gently remove them from the plastic wrap and store in a single layer in an airtight container, before storing them in the freezer.

Just allow them to defrost for about 5-7 minutes before eating.

Recipe by: The Gluten & Dairy Free Bakehouse

3 responses to “Raw Almond, Apricot & Ginger Rounds

  1. Pingback: Lamington Whoopie Pies | The Gluten & Dairy Free Bakehouse·

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