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Raw Cocoa Bars

Many months ago I had seen a copy of The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, after it had just come out. I had a chance to read the book again and adapted the Cocoa Bar recipe on page 191. I used Medjool dates even though it called for regular ones (hey, I happen to love Medjool dates!) and used less Agave syrup. Easy to make and very delicious. I cannot keep Walker out of the bars, he has been happily snacking away!

As for the book it is a cross between a guide on what to use instead of traditional ingredients and a cookbook. It contains a number of ways to take traditional recipes and reinvent them to accommodate a vegan or a heart healthy lifestyle, along with as mentioned recipes ready to go. I am overall comfortable with making substitutions to recipes but for a cook just starting out the book shows how easy it can be!

Raw Cocoa Bars

Ingredients:

Directions:

Grind the pecans in a food processor until chopped small. Add in the dates, cocoa powder and sea salt, process on high until finely chopped. Add the agave, 1 Tablespoon at a time and process until a ball forms. I used 1 Tablespoon as Medjool dates are quite sweet on their own.

Line a bread loaf pan with plastic wrap, drop the date mixture in and with a small piece of extra wrap pat it down smooth and compact. Cover over and chill for a couple hours, then unwrap and slice up. Keep refrigerated for best results.

~Sarah

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Date and Almond Balls

Date and Almond Balls

Ingredients:

  • 14 medjool dates
  • ¼ cup raw almonds
  • ½ tsp ground cinnamon
  • ½ cup shredded coconut

Directions:

Pit the dates and add them to a food processor with the almonds and cinnamon. Process until finely chopped and it forms a large ball.

Use a 1 Tablespoon disher and make balls (about 11) and smooth with clean hands.

Sprinkle the coconut on a dinner plate and roll the balls in it, until coated.

Store tightly sealed in the refrigerator.

~Sarah

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