CHOCcreative, Raw Chocolate Recipes, November 09

The Gorgeous Parosha’s CHOCCherry Delight

Ingredients:

• 100g rich tea biscuits broken into small pieces (substitute with gluten free biscuits for a gluten free version)
• 100g pecan nuts
• 200g naturally sweetened glace cherries (use dried black cherries instead for a low sugar version)
• 200g raw cacao butter
• 12 tbsp raw cacao powder
• 4 tbsp agave syrup (add to taste)

Directions

1. Line a 20 x 10cm baking tray with cling film or grease proof paper, leaving plenty of extra at the edges to fold over so turning out is easier.
2. Melt the cacao butter, cacao powder and agave syrup in a bain marie over a low heat and mix well.
3. While this melts gently, blitz the biscuits, pecans and around 10 cherries in a food processor (blitz only for a few seconds if you prefer a chunkier/crunchier texture or blitz ingredients longer for smoother texture).
4. Add the blended biscuit, dates and nuts to the melted chocolate and mix well.
5. Pour/spread mixture into the lined baking tray. Cut the remaining cherries in half and add the cherries evenly to the mix. Cover with the cling film or grease proof paper and let set in the freezer for an hour or so.

Enjoy! Or keep in the fridge until ready to eat.

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