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Almond Honey Squares

Ingredients:

For Base:
2 cups of raw almonds
5 tbsp of honey
1 tbsp of cacao powder
1 tbsp of carob powder
1/2 tsp of sea salt
For chocolate layer:
2 tbsp of coconut oil
1 tbsp of maple syrup
2 1/2 tbsp of cacao powder

Instructions:

First process almonds in a food processor until consistency is similar to flour, and then add the remaining ingredients in the base category and process until everything is combined. Place mixture in a deep baking sheet that is about 9″ by 9″ and lined with wax or parchment paper and press down using fingers. Let cool in a freezer while making the chocolate layer. Next, mix maple syrup and cacao powder with melted coconut using a spoon until everything is combined and very smooth. Pour everything on top of the almond honey mixture and let cool in the freezer for about 30 to 60 minutes. Finaly, cut into squares after the dessert has cooled and enjoy.

 

Hazelnut Truffles

Ingredients:

1 cup of hazelnuts
1 tbsp of coconut oil
1/2 cup of hemp seed milk or almond milk
4 tbsp of maple syrup
5 tbsp of raw cocoa powder
2 tbsp of vanilla
1/2 cup of carob powder

Instructions:

Blend all ingredients excluding carob powder in a blender until smooth. Place smooth mixture in the refrigerator for about two hours. Make balls out of chilled mixture and dip them into the carob powder. Chill truffles in the refrigerator before serving.

Almond Dream Fudge

Ingredients:

1 cup of shredded coconut
1 cup of raw cacao powder
1 cup of raw honey
1/2 cup of coconut oil
1 cup of raw almonds

Instructions:

Mix coconut, cacao, honey and coconut oil well and add in raw almonds. Pour the mixture onto a baking pan lined with wax paper and spread the fudge with a spatula. Freeze for an hour or more. After the fudge is frozen, turn upside down onto a cutting board and remove the wax paper. Cut into desired pieces and serve. The left overs should be stored in the refrigerator.

No Bake Date Candy

Ingredients:

2 cups of dates
1/2 cup of pecans
2 tbsp coconut oil
5 tsp of raw cacao
1/4 cup of carob powder
1 tsp cinnamon
1 tsp vanilla
Pinch of salt
Roasted sesame seeds

Cooking Instructions:

Process all ingredients excluding sesame seeds in food processor.
Next, roll the dough in to desired size bolls and dip them into sesame seeds.
Best if chilled for 30 min before serving.
Enjoy.



Raw Coconut Candy

 

Ingredients:

16 oz coconut cream
1/3 cup raw honey
1 teaspoon vanilla extract
2/3 cup raw or toasted walnuts

Cooking Instructions:

Warm the coconut cream over a bowl or pan of hot water until it can be stirred.Stir in honey, vanilla and chopped nuts into the coconut cream. After ingredients are mixed well, spread mixture onto a cookie sheet covered with wax paper. Let the candy harden in the refrigerator for 20 minutes and finally slice into squares.
Enjoy.
P.S. Store in refrigerator.

 

Healthy Sesame Candy

Ingredients:

3 cups of sesame seeds
1 cup of coconut sugar
2 tbsp of honey
 
 
 

Cooking Instructions:

Warm sesame seeds in a medium pan, stirring amply until you can smell the aroma. Add coconut sugar and keep stirring. When the coconut sugar starts to melt add honey. Mix well.

Put the gooey mixture on a prepared sheet covered with wax paper. Using a spatula rubbed in coconut oil, spread the mixture evenly.

You can cut the candy into shapes or let it cool in the fridge for half an hour and then break it into pieces.

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