Healthier and damn tasty
Sugar is bad. Refined sugar is particularly bad - not great for us or Mother Nature. We all know it, we all eat it, and we all wish we ate a little less of it.
Enter, the Raw Food movement. What started as a weird thing that hippies and yoga instructors tried to get everyone on board with, has turned into a global awareness of the benefits of doing less to the food we eat. The rationale being that eating food both closer to harvest and in a raw or almost raw state, better preserves nutrients, enzymes and pro-biotic bacteria that cooking would otherwise destroy. The science is pretty clear; heat and time will usually kill off the good stuff in food. This is easy with fruit and veg, but how do we get our sweet fix? Raw baking uses predominantly organic, well sourced alternatives to sugars and animal fats to create an equally satisfying sweet treat with loads more goodness - and is just as satisfying. We’re always trying our hand at new ways to make our food healthier but just as damn tasty - here is one of our sweet treat staples from our Leonard Street cafe.
Ingredients
Base
170g whole nuts of your choice
(we use almonds)
70g desiccated coconut
170g dates, stone removed
35g cocoa butter
(or melted coconut oil if you’re struggling to find cocoa butter)
‘Salt caramel’
390g dates
150g almond butter (or whatever nuts you have chosen)
75g maple syrup
20g vanilla essence
Small pinch maldon sea salt
Ganache
300g good quality 70% dark chocolate
Method
1. Place all the base ingredients in a food processer and blitz together until well incorporated and almost dough like.
