The other night I was feeling inspired to make something rich, fudgy and more interesting than your average raw foods chocolate bar. Growing up, I watched a lot of the Food Network, and one of my favourite hosts is called Ina Garten. She makes very decadent food, not healthy by any means, but good for inspiration! One of her tips is to use cinnamon every time you are making something with chocolate (or carob if you prefer) because if helps to enhance the flavour. Combining cinnamon with carob was a good start. As I was looking through my spice pantry, I noticed a bag of Chilli flakes. I thought since I was already getting spicy with the cinnamon, why not take it one step farther? And thus, the Chocolate Chilli bars were born 🙂
- 2 cups whole almonds
- 2 cups coconut desiccated
- 1/2 cup coconut sugar
- 2 cups fresh dates
- 1/4 cup coconut butter
- 3/4 cup cacao or cocoa or carob powder
- 2 tbsp cinnamon
- 1 tbsp chili flakes
- 1 tsp pink Himalayan or sea salt
- 1 tbsp vanilla bean
1. Pulse almonds in food processor until just roughly chopped. Place in a large bowl.
2. Add coconut, cocoa or carob powder, coconut sugar, cinnamon, salt, and chilli flakes to your almonds and combine.
3. Add your vanilla and coconut butter to your dry ingredients and mix with your hands until evenly distributed.
4. Pit your dates, and process in the food processor until you get a paste. It does not have to be totally smooth, just broken down. You may add the juice of an orange if your dates are dry.
5. Mix your dates into the dry mixture until fully combined. You can add more liquid if the mixture does not come together easily.
6. Line a baking tray with parchment paper. Press your bar mixture into the tray in an even layer. Score your bars.
Freeze your bars until they are set, then enjoy!
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