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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!