It’s been quite a few years since I excluded refined sugar from my diet and I have absolutely no desire for it, even when I see the creamiest, most lush, deliciously-flavored dessert. Well…except chocolate. When it comes to chocolate desserts, everything changes and my heart starts to beat faster and faster. I love Sacher torte, brownies, cupcakes, frosting, ice cream, and everything that involves chocolate. How do I manage to survive? The answer is…raw!
The incredible versatility of raw desserts saved me from breaking my decision to eliminate refined sugar from my diet. I don’t know if you can recreate any dessert using raw ingredients only, but the most popular chocolate delights definitely have a delicious and healthy raw version. Lucky me!
These gorgeous fudge bars are packed with excellent nutrients: potassium (from both banana and dates), healthy fats and minerals. And because we’re talking about chocolate, it is the raw cacao powder that loads the bars with even more high-quality nutrients, especially antioxidants. There is a big difference between raw cacao powder and the cocoa powder you will find in all supermarkets, which is the one most people use. Regular cocoa powder is obtained after the cacao nibs are fermented, dried, sometimes treated with additives, and processed to obtain chocolate or cocoa powder – so many of its nutrients are destroyed or reduced in the process.
The raw cacao powder is a real superfood, loaded with antioxidants, proteins, antioxidants (flavonoids), calcium, magnesium, sulfur, copper, iron, zinc, potassium, healthy fats, fibers, and vitamins E, B2, B1, B5, B3, and B9, with multiple health benefits. So, when you’re preparing your next raw chocolate dessert make sure you use the real deal!
- 1 cup pitted dates, soaked in filtered water for 1 hour and drained
- 4 tbsp raw cacao powder
- 2 ripe bananas
- 1 &1/2 cup raw almonds, unsalted
- ½ cup raw cashews
- ½ cup raw hazelnuts
- 1 tbsp coconut oil
- 2 tbsp raw agave nectar
- Place the pitted dates, 2 tbsp raw cacao powder, cashews and hazelnuts in the food processor and mix until well blended.
- Spread the mixture in a small baking pan an press it down with your fingers or a spoon.
- Place the almonds in the food processor and mix to obtain a creamy butter (it should take about 10-12 minutes, pausing every minute to not overrun the machine; the texture will go all the way from coarsely chopped, to crumbly, finely ground and butter).
- Add the bananas, agave nectar, coconut oil and 2 tbsp raw cacao powder to obtain a smooth cream.
- Pour the banana cream on top of the date base and spread evenly.
- Cover with a plastic foil and place in the freezer for 30 minutes.
- Remove from the refrigerator, cut in squares, sprinkle with raw cacao powder and serve.