It has come to my attention that for a vegetarian, I do not really come up with any cliche vegetarian recipes. Lets be honest, I eat a lot of sugar and fat. . . neither of them the good versions of themselves. So here we go, my first raw, vegan AND gluten free (and processed sugar free I suppose) snackable that is FREAKING DELICIOUS.
I tested these out on a whole range of demographics and found that it was a pretty successful and healthy snack! I have kept them in the fridge for the past 2 weeks and they are still perfect in texture and taste. Now that I’ve thought about that. . . I’m wondering how I had the self control to extend their life that long.
If there is one thing that I probably can’t go without, it’s chocolate. Or cheese. Especially if I know that I’m not meant to have them or am trying not to have them. It’s a form of cruelty really. First world problems. We all have them.
Next time I make these, I want to mix them all together but I have had mixed feelings from my other guinea pigs about that. They like the look and the taste of the two kept separate. And then there was the one person who doesn’t like chocolate – DOESN’T LIKE CHOCOLATE?! I KNOW RIGHT. Who just took the whole chocolate part off.
I find that in Australia, I can tell when Summer is coming from my coconut oil. When it becomes liquid, it’s on like donkey kong and I’m off to the beach. I remember buying a bottle of fresh coconut oil in Phuket and then arriving home only to find that I couldn’t get it out of the bottle to use. For something that cost me 1000baht (approx $35AU) I was a bit miffed…
Follow my lead. . .
- 1/2 cup shredded coconut
- 120g blanched almonds
- 1 tbsp maple syrup
- 4 1/2 tbsp coconut oil
- 2 tbsp honey
- 1 tbsp agave
- 1/2 cup dark cocoa powder
- Place mini patty pans into 24 mini muffin trays and set aside to fill.
- Using a food processor, place the coconut, almonds, 2 tbsp honey, maple syrup and 1 1/2 tbsp of coconut oil into the processor bowl and process until completely ground. Evenly distribute the mixture over 24 mini muffin trays, approximately 1 1/2 tsp of mixture into each one. Press firmly to pack down.
- To make the chocolate mix, combine 3 tbsp coconut oil, honey, agave and cocoa powder and whisk until just combined. Place a teaspoon onto each patty pan and spread evenly using a pallet knife. Cover with plastic wrap and place into the refrigerator to set.