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, which is sooo delicious and perfect for curbing your sweet tooth – the one difference ~ 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 – HA! yeahhh, not so much! 🙂
- 2 cups raw cashews (see NOTE 1)
- 8 pitted medjool dates
- 8 dried apricot
- 1/4 cup dried cranberries (see NOTE 2)
- 2 Tbsp Cuisine Camino Cocoa Powder (did I mention it’s a local company that produces this! Love to support our local businesses)
- 1 Tbsp agave
- 1 Tbsp Olive Oil
Makes about 40 squares:
NOTE1: Nuts and seeds that are raw are always best (also preferably organic). In their natural state, raw and soaked, they are 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
NOTE 2: With any dried fruits like apricots and cranberries, etc. many producers add sulfites to pereserve the colour ~ silfits aren’t good ~ I recommend you buy sulfite free, which also means, the dried fruits will not have that bright natural colour, they will instead have a natural darker brown colour, and will be preservative-fee, so sulfite-free is better for your body.
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.