[fancy-title type=”h3″]My Little Treasures: Raw Choc Hazelnut Bounty’s[/fancy-title]
So I am really getting into my raw cooking and decided to throw some hazelnuts in the mix. This recipe is so easy to make and is super delicious. I make them in baby cup cake tins as then the shape holds nicely when it sets. give it a go and have some fun!
[title-subtitle-heading subtitle=”Ingredients”][/title-subtitle-heading]
- 6 Dates pitted and (soaked in water for 10 mins)
- 1/4 cup of water
- 3/4 cup shredded coconut
- 1/4 cup almond meal
- 1 teaspoon maca
- 1/2 cup raw cashews (soak in water for a minimum of 1 hour)
- 1 teaspoon agave/rice malt syrup
- 1/4 cup shredded coconut
- 1/4 cup coconut oil
- 2 tablespoon Mayvers Hazelnut Cacao spread (or blend 1/4 cacao hazelnuts with 1 tablespoon of cacao)
- 1/4 cup coconut oil
[title-subtitle-heading subtitle=”Method”][/title-subtitle-heading]
- Bottom: Blend together the dates, 3/4 cup coconut, almond meal and maca in a food processor or using a bar mix. Add water if needed until the mixture forms a dough like texture.
- Roll the mixture into a ball, adding more almond meal to firm up the dough.
- Place a small amount of the mixture in the bottom of the moulds and place in the fridge.
- Middle: take the soaked cashews and blend together with the coconut oil and agave until it forms a creamy paste.
- Add the 1/4 shredded coconut and mix through.
- place the paste on top of the date layer in the moulds.
- Freeze for 10 mins
- Top: Melt the coconut oil and add to the hazelnut cacao mix.
- pour on top of set cashew layer.
- Freeze for 1 hour
- Enjoy!
These little treasures are a crowd pleaser and don’t last long at all in the house.
xxx Amy