Tempting Chocolate Treats
These delicious treats take me back to long hot summers and happy days. In this recipe, you'll find ingredients that are free of dairy, sugar and gluten and full of wholesome goodness. The bananas give the mixture a delicious creaminess, and you can use the little cupcake tins like I did, or enjoy as a traditional slice. Oh, and the little strawberry one I included in the picture had some left-over topping from another recipe! Hope you love, BB xxxx
Raw White Chocolate, Base and Topping:
3 cups dried, shredded coconut
1/4 cup maple syrup (or honey or agave nectar)
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
or white organic chocolate, melted
2 tablespoons cacao
1 cup Medjool dates, pits removed
2 bananas, very ripe
3/4 teaspoon vanilla powder
2 tablespoons water
2 tablespoons macadamia oil
1/3 cup rice malt syrup
1/2 cup cacao butter
Pinch Himalayan salt
The Bondi Baker Method:
Step 1- Place dried, shredded coconut in your food processor. Process for a couple of minutes. (It will seem like the coconut is too dry and you will want to add liquid, but just keep processing. Eventually it will start to cling together and get sticky!)
Step 2- Once it starts to get quite moist, add all remaining ingredients and process again until almost similar in texture to wet oily almond butter.
Step 3- Then spoon a tablespoon of your mixture into cupcake molds and press down firmly and freeze until firm. If you are time poor, an alternative is to melt some of your favourite organic white chocolate.
Step 4- For the filling, blitz the ingredients in the processor until mixture is completely smooth. I melted the cacao butter before adding to the mix, as it releases the flavour and helps make the mixture creamy. Then, remove the cupcake tins from freezer and add a generous dollop of filling onto each base.
Step 5- Place back in the freezer until fully set, and then remove to eat!!!