Raw Recipe – Chocolate Crackle
These are a gorgeous raw treat created by the talented Chef Cynthia Louise (find her at www.chefcynthialouise.com). These little morsels have a load of goodness (magnesium, anti-oxidants, typtophan) that assists with anti-aging and hormone health – it really is food to put you in a good mood! This recipe is found in Dr Libby's Real Food Chef – my kitchen bible!!
Ingredients
Crackle
- 1 cup dehydrated buckwheat cereal
- 3/4 cup raw cacao powder
- 1 cup desiccated coconut
- 1 1/2 cup currants
- 3/4 cup coconut oil
- 3 tbs maple syrup
Fudge Topping
- 8 fresh medjool dates
- 1/2 cup almond meal
- 1/4 cup coconut oil
- 6 tbs cacao powder
Instructions
Crackle
- To dehydrate the buckwheat cereal, spread it out on a baking sheet and set your oven to the lowest it can go. Bake the cereal for 1 hour or until it feels dry and crispy.
- Combine the buckwheat, cacao powder, coconut and currants in a large bowl, mixing until blended.
- Gently heat the coconut oil in a small saucepan over a very low heat until it melts.
- Pour the oil and maple syrup into the bowl with the buckwheat and blend it in.
- Press the mixture into a 31cm baking tin
- Freeze until set.
Fudge Topping
- Combine the dates and almond meal and pulse in food processor.
- Melt the remaining coconut oil over a gentle heat. Cool. Add the date and almond mix to the cacao powder and cooled coconut oil. Massage the mixture with your hands until it binds.
- Press the icing evenly over the frozen crackle and smooth it out. Return to the freezer to set!
