Eating nutritionally well for our physical and mental health does not mean cutting out all sweets and treats. In fact, adding sweets with natural sweeteners such as raw cacao powder, an antioxidant, can reduce inflammation and improve overall health.
Everyone has that occasional yearning for something sweet, the key is to include natural sweeteners with healthy fats through homemade baking and avoid store bought candies and cakes.
Ingredients:
For the filling
- ½ cup raw cashew nut
- 8 tbsp dry unsweetened coconut
- 1 tbsp coconut oil
- 3 tbsp xylitol
For the Chocolate
- 1 cup raw cacao butter
- 3/4 cup raw cacao powder
- 1/3 cup raw agave syrup
- ½ tsp vanilla extract
Directions:
Soak the cashews for 1 hour in water that just covers them and then drain. In a blender or food processor, whiz all the ingredients for the filling together to give a paste texture. Push teaspoonfuls of the mixture into a silicone ice-cube tray. Put into the freezer for 1 hour.
Meanwhile, melt the raw cacao butter in a heatproof bowl over a pan of simmering water or in a Bain Marie, and then let cool for around 10 minutes. Next mix in the cacao powder. Once incorporated, add the agave and vanilla extract.
Let the chocolate cool down until it is thick enough to run off the back of a spoon - this thicker chocolate will give your bars a wonderful coating.
Take the filling mixture out of the freezer and pop the shapes out of the ice-cube tray. Dip in the chocolate mixture, one at a time, taking them out with a fork so that they are covered all over. Put them onto a baking sheet lined with parchment paper and pop back into the freezer to set for 15 minutes.
These are triple-dipped delights, so take the out of the freezer, dip in the chocolate, and return to the freezer to set twice more, and then keep them in the freezer until you’re ready to eat them.
Source: Honestly Healthy for Life by Natasha Corrett and Vicki Edgson
