A couple weeks have gone by since I have written my last post http://nudemushroom.com/2015/02/23/expect-the-unexpected-how-to-overcome-lifes-hurdles/ . Since then, staying positive has help to propel us through the trenches and into a new phase of our journey. Looking forward to new and exciting things to come!! (Now if only I can use these same thought patterns to get me through my next 3 night shifts!!…)
With that said, moving forward …I wanted to share a recipe from Oh She Glows that I absolutely fell in love with right before my trip to Costa Rica. If your a chocolate lover as I am, these dessert bars are sure to fill your hearts desire:)
Like an ice cream cake, they are meant to be served frozen; rich in textures and flavours, that will tantalize all of your senses and allow you indulge, while experiencing their multiple health benefits. With ingredients such as coconut oil, maple syrup, hazelnuts and cocoa, you will provide your body with a wide spectrum of antioxidants, healthy fats, vitamins and minerals; at the same time experiencing the decadent flavours in every bite…This truly is a little piece of heaven!!
Enjoy and share your experience with me…:)
Chocolate Hazelnut Frozen Bars
FOR THE CRUST:
- 2 cups rice crisp cereal (use certified gluten-free if necessary)
- 4 teaspoons unsweetened cocoa powder
- 2 tablespoons coconut oil, melted
- 2 1/2 tablespoons pure maple syrup or coconut nectar syrup
FOR THE FILLING:
- 1 1/2 cups raw cashews, soaked in water for at least 8 hours
- 1/2 cup virgin coconut oil, melted
- 3/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/3 cup cocoa powder or raw cacao powder
- 1/3 cup dark chocolate chips, melted
- 1/2 teaspoon fine-grain sea salt, or to taste
- 1/2 cup toasted hazelnuts, for garnish
- Coconut Whipped Cream, for garnish (see link below)
- Place cashews in a bowl and cover with 1-inch of water. Let soak for about 8 hours until soft and plump.
- Grab an 8-inch square cake pan and line it with 2 pieces of parchment paper, one piece going each way so it’s easy to lift out.
- For the crust: In a large bowl, add the rice crisp cereal and cocoa powder. Stir to combine. In a small pot, melt the coconut oil over low heat. Pour the oil and syrup onto the rice crisp and stir very well until combined. If the mixture seems a bit dry you can add another 1/2 tablespoon of syrup and stir again. Spoon the crust mixture into the prepared pan and smooth out. Grab a small piece of parchment paper and use it to press down the crust until packed and even. Place the pan in the freezer so the crust can set while you prepare the filling.
- For the filling: Drain and rinse the soaked cashews. In a small pot, melt the coconut oil over low heat. Pour into a high-speed blender. Now add in the agave nectar or maple syrup and vanilla, followed by the cocoa powder, melted chocolate, fine grain sea salt and drained cashews. Starting on low, blend the mixture until it comes together and then gradually increase the speed until the mixture is super smooth. If using a Vitamix use the tamper stick to get it going.
- .Remove crust from freezer and pour on all of the filling. Smooth it out with a spatula and then place the pan back in the freezer (uncovered is fine) for about 3 hours (or longer if desired) until the filling is firm to the touch.
- Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.
- Store leftovers in an air-tight container in the freezer for up to 3 weeks. I like to freeze the slices, then wrap them in tin foil, and place in a sealed glass container for maximum freshness.
Tips: If your blender is having a hard time blending the filling mixture you can try adding a bit more liquid sweetener or melted coconut oil to help things along. Adding a bit of almond milk might be an option too, but I wouldn’t add more than 1/4 cup at most.
Coconut Whipped Cream