Raw Chewy Chocolate Squares

Yield 8 servings

Crust:

  • 1 1/4 cup almond flour*
  • 3 tablespoons coconut flour
  • 1/2 cup pitted dates, chopped**
  • 2 teaspoons water, or as needed

1. Combine 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.

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

**Measure 1/2 cup pitted and then chop.

Topping:

  • 1 1/2 cups well packed, pitted dates
  • 1/2 cup coconut milk*
  • 9-10 tablespoons cacao powder
  • 1/4 teaspoon vanilla bean powder (what I used) or 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup melted coconut oil

1. Puree the dates in a food processor (may have to scrape down a few times).

2. Add the coconut oil, cacao, vanilla and salt. Puree again until smooth.¬†Once the mixture is completely smooth (takes a few minutes), add the oil and process until it’s incorporated.

3. Spread the mixture over the crust.

4. Chill in the fridge for 8-12 hours or in the freezer for 4-6 hours.

5. Drizzle raw chocolate and coconut flakes on top (after chilling). Slice into bars.

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