A Garden Recipe Idea from HowToGardenAdvice.com
This was surprisingly rich and delicious. I’m experimenting with some raw (uncooked) dishes from some cookbooks I found at the library, so I really wasn’t sure what to expect. Ok… they really should be called “uncook” books, I guess!
This recipe came from Ani Phyo’s book titled “Ani’s Raw Kitchen.” It was actually remarkably easy to make, is pretty dang healthy, for a desert (as there’s no processed food or sugar added). My husband was even impressed, commenting that it looks like one of those deserts you get at a fancy restaurant! Although, it’s so rich, he felt it really needed to be served with coffee.
For the Cookie/Bar:
* 1 cup almonds, chopped in food processor** (see note below)
* 1 and 1/2 cup pitted semi-soft pitted dates
(I used dried dates, as that’s all my grocery story had available)
* 1 tsp vanilla (or 1 vanilla bean, if you prefer)
* 1 tsp sea salt
* zest from 1 lemon
* 2 tbsp fresh lemon juice (approx 1 large lemon)
* 1 cup shredded dried coconut
(I like lemon… and had an extra 1/2 lemon, so added the juice & zest, in addition to above)
**Note: Soak the almonds for 12 hours in water. Drain and discard the water (do not use the water). Spread the nuts out on a cookie sheet to dry. (You should really soak all nuts & seeds before using, as they have an enzyme inhibitor that gets in the way of your body digesting the foods properly. Once dry to the touch, then chop for the recipe. (Waiting for all of this to happen is the most time consuming part of the recipe. Allow 1 day in advance for this prep)
In the food processor, chop the almonds into small pieces. Then add the other ingredients. (Note: she mixes them all together in a mixing bowl… but I didn’t feel like the extra step, so just did it all in the food processor.)
Place on a plate and pat into the shape that’s most pleasing for you. Cover with plastic wrap, and place in the fridge for several hours to chill. (It will slice easier when chilled.)
Top with chocolate sauce recipe & garnish with fresh mint:
Chocolate Sauce (Carob sauce, except that I couldn’t find any carob powder)
1/2 cup pitted dates
1 cup water, plus as needed
1/2 cup unsweetened cocoa powder (or carob)
1/2 cup extra virgin olive oil
Place dates, water and cocoa powder in blender. Blend until smooth. Add olive oil and more water (as needed) to make a thick syrup. (Note to self… I used the food processor instead of the blender. Bad idea – syrup tasted fine, but turned out lumpy.)
* This made way more chocolate sauce than I needed… so will use the rest this week, drizzled on top of fruit, or whatever else I can find. Don’t worry – it won’t have a chance to bad!
Drizzle on top of lemon coconut bars, garnish & serve!