Raw German Chocolate Hearts

 

GCH1Love chocolate and sweets but traditional cakes and dessert hurt your belly?  What a great way to express your infinite love for yourself and your loved ones by making these organic gluten-free and mostly raw goodies!  Easily made vegan by subbing more maple syrup for the honey and using all coconut oil for the butter.  The butter definitely adds richness to the topping so add a pinch more salt and vanilla to round out the coconut oil.  Do not substitute margarine or any other fake plastic “butter” because they are not food and should not be consumed.  Recipe adapted from tropicaltraditions.com

Base
15 Medjool Dates, pitted
1/4c maple syrup
1 T raw local honey
1 cup raw almond butter
1/2 c coconut cream concentrate
1/4 c raw cacao powder
1 t vanilla
Combine all ingredients in food processor and process until smooth.  Spread into 8×8 or 9×9 pan, refrigerate.

Topping:
1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
1/4 coconut cream concentrate
2T raw local honey
2 T organic butter
1 T coconut oil
1/2 t salt
1 t vanilla
Mix topping together by hand with a wooden spoon. Spread on top of chocolate base.  Freeze to set.  Cut into hearts with a cookie cutter or into bars.

GCH3

Enjoy!

 

 

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About Maria Falce

Maria is a spiritual writer and a self-love warrior with a deep and diverse background in both the culinary and healing arts. She is most passionate about guiding people to connect with their inner voice, a midwife to the joyful birth of inherent authentic creativity that lives within us all.
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