But, YES, you can have raw cacao, agave nectar (in place of sugar) and coconut oil (in place of dairy). Here's what I do when I need a little decadence:
In a blender or food processor, put in some raw cacao powder or nibs (about a scant tablespoon), 1-2 tsp. agave nectar, 1 tsp. coconut oil, about 1/4 c. slivered almonds, and 4 or 5 dates, pitted and coarsely chopped. Whirl until blended but still chunky. You can form this mixture into maybe 2 or 3 balls, roll in some shredded, UNsweetened coconut and put in the refrigerator for an hour to set. . . or you can just eat it with a spoon, which is what I did today. ;)
5 comments:
I am going to try this thanks.
Oh that sounds good - thanks for sharing!
Nice blog you have and Congrats on the foodie blogroll!
Play with the quantities -- it's sort of all about personal preferences. You can usually go pretty skimpy on the agave without giving up flavor. In fact, the agave tends to be super sweet, so go slowly with it.
Also, almond or cashew butter is a nice addition. . . . .
Thanks all for stopping by.
Oooh interesting idea; I'll try it for sure!
And: agreed. Chocolate makes EVERYTHING better.
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