And here it is… my creative endeavors for the day
I know they look like my Cashew Cranberry Chews, but it’s a different picture (no really!!). Similar chewy texture but these Cocoa Chews have a yummy cocoa flavour!!
To keep the chewy texture it’s important to keep them in the freezer (out of sight, out of mind – yeahhh, not so much!!!). The recipe makes about 40 squares!! Enjoy!!
- 2 cups raw cashews
- Note: for nuts and seeds raw is always best (I also use organic), in their natural state and easiest to digest! To make nuts even easier on the digestive system you may choose to soak the nuts and then dry then in a dehydrator before you grind them in the food processor
- 8 pitted medjool dates
- 8 dried apricot
- 1/4 cup dried cranberries
- Note: with any dried fruits like apricots and cranberries, etc. always try to use sulfite free, i.e. they will not have the original bright orange/red colour but will be a darker almost brown colour, I also use organic when possible
- 2 Tbsp Cuisine Camino Cocoa Powder (did I mention it’s a local company that produces this!! Love to support our locals!!)
- 1 Tbsp agave
- 1 Tbsp Olive Oil
Instructions: Add cashews to food processor and process until fine like a flour (I prefer a fine grind, but you can also make more chunky). Add dates, apricots and cranberries and process further until well mixed (will be a little gooey but still somewhat flakey). You may need to adjust the quantity of dates/apricots/cranberries depending on how fresh they are, I think I added a little extra today. Add cocoa powder, oil and agave and process until nice and “gooey”. Press into cookie sheet and put in freezer for an hour or two. Once they have hardened a little cut into squares and store in freezer. Enjoy!!