No Sugar Chocolate Bark
Bars and cookies, Desserts, Vegan
INGREDIENTS 2T virgin coconut oil 2T raw coconut butter 1T cashew/almond butter 4T organic, fair-trade cocoa (I buy cocoa and nibs in bulk from cocoasupply.com but if you don’t want…
Some of you will love this not hugely sweet deliciousness… some of you will think it’s really weird and should never happen, we’re all #teamchocolatehummus over here so here’s what we’re loving if you want in!
Sprouting makes the chickpeas easier to digest for us, and less gas inducing which is great!
1 cup sprouted cooked chickpeas
Heaped quarter cup tahini
3T coconut oil
2 T cocoa
1.5T (raw) honey
1 tsp vanilla paste
To sprout them I soak dry (aka cheap plastic free!) chickpeas overnight then drain and leave in a bowl. Twice a day when I see them and think about it ? I wash them and drain again. 2-4 days later I boil them and simmer for about 20 minutes – I also throw them on salads raw but I prefer the cooked taste.
Then for hummus, everyone’s going to prefer a different level of salty/sweet/tahini etc so adapt it to you but I used the above amounts, chickpeas first into the blender, then tahini and melted coconut oil, then vanilla, salt, honey and cocoa and when it’s all added and blended… water as needed to get to the consistency you like.
Then spread on toast ??, dip fruit into it, eat it on a spoon. Enjoy.
INGREDIENTS Crust: 2 cups ground almonds Zest of 1 unwaxed lemon A good pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups…
For the crust: 2 1/2 -3 cups almond flour 1 tbsp coconut oil 1 egg 1/2 tsp cinnamon 1-2 tbsp raw honey pinch salt Mix everything together in a food…