Rich, fudge-like treats that have flavors of caramel from coconut sugar and lucuma and white chocolate from raw cocoa butter. Even better, they are raw with all the benefits of raw ingredients. These are slightly addictive.
Prep Time30 minutesmins
Total Time30 minutesmins
Author: Brandi Doming
Ingredients
3/4cup87 g raw coconut flour (you could try oat flour too, but would likely need a lot more to reach the thick cookie dough texture, since coconut flour is HIGHLY absorbent)
2tablespoonslucuma powderhelps with caramel flavor
1/4cupcoconut sugarhelps with caramel flavor as well
1 1/2teaspoonsground cinnamon
1/2teaspoonfine sea salt
1/2cupcreamy almond butter
1/2cupmelted cocoa butterwhich is 100 g solid
1/2cupraw agaveroom temperature! (or maple syrup)
1tablespoonvanilla
Optional Chocolate Drizzle
You can melt your favorite raw chocolate bar or make your own:
2tablespoonsmelted cocoa butter
1tablespoonraw cacao powder
1tablespoonraw agaveor maple syrup
Please note: It is very important that your nut butter and liquid sweetener are at room temperature and not cold from the fridge, as that can cause the cocoa butter to harden and you don't want little bits of cocoa butter in the end. If you don't have lucuma, you can try subbing with maca or your favorite vanilla protein powder, but I don't know how it will affect the texture, as I've only used lucuma and love the flavor. Just keep in mind that lucuma does add some sweetness. Also, coconut flour is more absorbent than any other flour, so I don't recommend any subs, as it will really affect the result.
Instructions
Do not melt the cocoa butter until you have followed the first 2 steps.
To a medium bowl, add the first 5 (dry) ingredients and whisk well.
In a food processor, add the almond butter, liquid sweetener and vanilla and pulse until just blended. You can do it by hand, but it just may not be quite as smooth in the end result.
Finely chop the cocoa butter and melt as your preferred method to a complete liquid, being careful not to burn. You need 1/2 cup, so make sure to measure after it's completely melted. Add it to the food processor with the other liquids. Pulse until very smooth. Pour over the bowl of dry ingredients, making sure to scrape all of the liquid out of the processor. Stir until all absorbed and comes together in a large ball. It will have the texture of cookie dough.
Press into 12 silicone molds (I got mine from Michael's) or foil liners. Press firm and flat and around the edges. These are plenty delicious on their own, but if you want a more dessert style presentation, add the chocolate drizzle. Just melt the cocoa butter, add the agave and cocoa powder and whisk with a fork. Drizzle with a spoon or pour in a plastic ziplock bag and cut off the corner to make a small opening to pipe it out. You can make more strategic drizzles this way.
Place in the fridge for at least an hour to set. Keep stored in the fridge.