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Chewy Chocolate Squares

By myWholeLife Collaborators  ,   , ,

May 30, 2015

During the month of May we shared several posts and an article focused on Mental Health Awareness. To wrap up our monthly theme we reached out to local Chef Heather Pace to share one of her recipes that has a well researched "feel good" ingredient. Yes, Cacao is a source of serotonin, dopamine and phenylethylamine–three "feel good" neurotransmitters that give us pleasure. It's our pleasure to share Heather's recipe.

Cacao also provides an energy boost while the nuts and coconut oil will leave you feeling full and satisfied for hours. These chewy chocolate squares are sweetened with dates, giving them a slight bit of chewiness. I think they turned out pretty darn delicious! I hope you like them too. Keep them in the fridge.

Ingredients

Crust

1 ¼ cup almond flour*

3 tablespoons coconut flour

½ cup pitted dates, chopped**

2 teaspoons water, or as needed

Topping

1 ½ cup well packed, pitted dates

½ cup coconut milk*

9-10 tablespoons cacao powder

¼ teaspoon vanilla bean powder (what I used) or 1 teaspoon pure vanilla extract

⅛ teaspoon salt

¼ cup melted coconut oil

Chocolate Drizzle (optional)

2 tablespoons honey

1 tablespoon almond butter

1 tablespoon cacao powder

1 tablespoon coconut oil

Directions

Crust

1Combine the flours and dates in a food processor until ground down. Add water starting with 1 teaspoon. Pulse to combine. Add the second teaspoon if needed so that the mixture holds together when pressed.

2*Either blanched almond flour (which is what I used) or finely ground almonds (sift to get out the leftover chunks)

3**Measure ½ cup pitted and then chop.

Topping

1Puree the dates in a food processor (may have to scrape down a few times). Add the coconut oil, cacao, vanilla and salt. Puree again until smooth.

2Once the mixture is completely smooth (takes a few minutes), add the oil and process until its incorporated. Spread the mixture over the crust.

3Chill in the fridge for 8-12 hours or in the freezer for 4-6 hours. Spoon chocolate drizzle and coconut flakes on top (after chilling). Slice into bars.

4*Full fat canned or fresh young coconut pulp blended with water = must be thick. OR thick cashew milk.

Chocolate Drizzle

1Whisk all ingredients together in a bowl set over another bowl of hot water to keep it warm. Use 1-2 teaspoons water if needed to thin it.

For a great collection of Heather Pace's raw, vegan, and gluten free dessert recipes, check out her book: Sweetly Raw Desserts.

Available on Amazon HERE http://ow.ly/NvGtV, and at all major bookstores.

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