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.
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
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.
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.
Next, pour in melted coconut oil and maple syrup, before processing again, until the ingredients form a coarse paste.
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 37g, 1.3 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.
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.
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