I have been discovering some amazing recipes and new tricks in the kitchen lately. If you know me already, you know I love to bake, I even owned a baking business for a few years. I think my love of baking originally came for my love of sweet things, and wanting to recreate sweet treats that I had seen or had at a cafe. Nothing has changed really!
At the Total Health Explosion event in New Plymouth last weekend I tried some raw treats from Raw Balance. They were GOOD. Seriously good. I couldn’t believe they were so delicious! So I came home thinking ‘I need to learn to do that’. I had totally forgotten that I had purchased a Dr Libby recipe book a few years ago (with good intentions) but never actually made anything from it. I think that ‘raw food’ has always intimidated me a bit, I’m more familiar with traditional baking – flour, sugar, butter – you could say it’s my comfort zone.
Well, I am happy to report my first attempt was a success (bulging eyes from Aiden and two thumbs up) and I couldn’t believe how easy it was. Only 3 steps, and Aiden helped.
I think some recipes can be more labour intensive than others, but if you’re like me and want to give something a try, this recipe is the perfect first step.
There are a few staple ingredients you will need that you may not have at home – don’t let that intimidate you! I went to my local Bin Inn and bought some things I’d seen recurring on several recipes, and now they are in my pantry ready for my next experiment.
Give this a go and ENJOY! I’ve included a few photos to help you.
This recipe is best kept in the freezer in small portions to pull out when you need a sweet treat.
For the base:
- 3 cups desiccated coconut
- 1/2 cup goji berries
- 3/4 cup dried cranberries
- 1 tsp vanilla paste
- 1 cup raw macadamia nuts
- 1/4 cup chia seeds
- 2 tbsp maple syrup
- 2 tbsp filtered water
For the Topping:
- 100g cacao butter, melted
- 1/4 cup cacao powder
- 1/4 cup maple syrup
- pinch of salt
- Combine all the base ingredients in a food processer and process until well combined and sticky.
- Line a slice tin with greaseproof paper and press the base mixture evenly into the tin. Refrigerate while you make the topping.
- To make the topping, combine melted cacao butter, cacao powder, maple syrup and salt in a bowl and whisk until well combined. Pour over the base and return to fridge or freezer to set completely.