These squares deserve a better name than Raw Chewy Chocolate Squares. It describes them well; they’re no-bake, are a pleasure to bite into and wonderfully chocolaty. But somehow it fails to describe their essence, which is pure natural deliciousness.
I came across the recipe by way of Kris Carr who got it by way of someone else, and Raw Chewy Chocolate Squares is what they call them. They’re not unlike a Nanaimo square, although it typically has three layers. These have two layers but we could dream up a third, no? And maybe a better name to match their specialness, too.
If you’re hankering for something sweet but nourishing these satisfy beautifully. Our daughter was coming home for a quick visit and I wanted to make something sweet she could eat (she avoids processed sugar and all grains). These are sweetened primarily with dates (I used lovely soft marjool dates) but the ground almonds and coconut flour lend a sweetness, too.
- 2 cups of ground almonds
- 6 tablespoons coconut flour
- 1 cup pitted dates, chopped
- 4 teaspoons of water
Blend until ground down. Start with 1 teaspoon of water and add more only if needed. Press the mixture into the bottom of a square pan.
- 3 cups pitted dates, well packed
- 1 cup coconut milk. It should be thick (I used the thick stuff at the top of the can)
- 18 tablespoons cocoa powder
- 1/2 cup melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Puree dates first.
Then add the coconut milk, cocoa powder, vanilla and salt. Puree until smooth and then add the oil and blend until incorporated.
Spread this mixture over the crust. Keep in the fridge for 8 to 12 hours or in the freezer for 4 to 6 hours. I like to keep mine in the freezer.
Top with drizzled chocolate, grated coconut, or anything else you fancy. Or how about that third layer. What would yours be?
Have a wonderful weekend.