Raw treats for Xmas and any other day

Christmas time is coming. What that means at least for me and my family is a period of eat, drink, eat, repeat three, four days in a row in different kinds of family gatherings. Even though my mom very rarely cooked “traditional” Finnish dishes when I still lived home, Christmas time always was and still remains an exception. Although, we like our traditional Finnish Christmas foods with a little twist of course. Think of for example wholegrain, refined sugar free gingerbread cookies and spicy sweet potato casserole instead of the traditional one with regular potato or carrots…

I have usually been the one creating and preparing the Christmas “treats” for the family, so this year, I thought I’d start recipe testing well in advance. Since none of us is really after super sweet treats and because year after year we feel more and more full already after the main courses, all kinds of cakes and such have by definition been left out of our menu. Instead, we prefer various kinds of bite-sized tiny desserts that can be enjoyed every once in a while after, before (or during) meals. Therefore I believe this intense raw dark chocolate I created will hit the spot perfectly. Full of rich cacao, fudgy dates and crunchy hazelnuts and with a hint of antioxidant-rich sea buckthorn, I’m sure that this simple healthified treat will find it’s way to your heart too! The chocolate is sweetened with gooey Medjool dates only, so it should also satisfy even the most conservative sugar-(non)-eater.

Chunky sea buckthorn and hazelnut raw chocolate

What you will need:

0,5dl coconut oil

1,5dl raw cacao powder


2tsp sea buckthorn berry powder (I use Arctic Power Berries)


1tsp vanilla powder


pinch of Himalayan salt


0,5dl hazelnuts (chopped)


8 large Medjool dates (yes they must be Medjool)

How to do it?

  • Melt your coconut oil in a bain-marie (Finnish: vesihaude) with low heat until completely liquid.
  • In the meanwhile, deseed your dates and chop them with a knife into tiny pieces, first lengthwise, then crosswise util you have a sticky date paste. Place the date paste into a bowl.
  • In a separate bowl, mix your raw cacao, vanilla, salt and 1tsp of sea buckthorn powder, then blend in the melted coconut oil.
  • Pour the chocolate mixture over your date paste and start working the dough with your fingers. Work until you have a smooth chocolate mixture.
  • Pour the mixture on top of parchment paper and smooth the lines and the surface of the chocolate block with a spoon.
  • Top the chocolate with chopped hazelnuts and the remaining teaspoon of sea buckthorn powder. Press the hazelnuts gently into the chocolate and then place the block in the fridge for a couple of hours to freeze.
  • When your chocolate has become solid, cut it into pieces with a knife and enjoy! Store in the fridge if you have any left.

xx a

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