We are on day 14 of social distancing and shelter in place during the COVID-19 Pandemic. One of my silver linings is that I have time to get my recipes written and onto the blog. Plus, I have time to make and test them! I have been desiring something rich and delicious and also know that my nervous system is not up for any non-whole food sweetener. When I am in this place of sensitive digestion, emotions, and energy, the most nourishing sweetener for me is dates.
Dates are nourishing to the spleen (meridian) and boast lots of other vitamins and minerals such as vitamin A, thiamine and complex of vitamin B, folate, vitamin C and vitamin E, vitamin K, along with minerals like calcium, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. Not bad for supporting overall health right now! I also use high quality raw cacao powder in this recipe. Cacao is rich in magnesium, iron, potassium, and zinc. I notice that when I am craving chocolate, that what I am truly needing is minerals and particularly magnesium! The cacao butter is rich in Omega 3 and Omega 6 fatty acids, a great support for the nervous system and for absorbing minerals. Last, but not least, I add sprouted pecan pieces for crunch, protein, and overall deliciousness!
110 grams or 3/4 chopped organic medjool dates
90 grams organic cacao butter
55 g raw organic cacao powder
1/4 tsp vanilla extract
1 cup raw sprouted, dried pecan pieces (directions below)
1. Line a loaf pan with parchment paper. Sprinkle the sprouted pecan pieces evenly in the lined loaf pan
2. Remove seeds from dates and chop. Pulse dates in food processor or vita-mix until the dates form a ball. Leaves the date paste in the food processor and set aside.
3. Melt the cacao butter in a double boiler or in a heat proof glass jar in a saucepan of simmering water. Add the vanilla extract to the melted cacao butter and stir.
4. Add the cacao powder to the dates and pulse making a chocolate date paste.
5. Add the melted cacao butter and vanilla mixture to the chocolate date pate and run the food processor until smooth.
6. Pour the chocolate mixture into the prepared loaf pan.
7. Add any other toppings or spices now. Things I like to add are cinnamon, cayenne, coconut, and sprouted almonds.
8. Put into the fridge to chill. This chocolate can be out at room temperature after it has set. I leave mine in the fridge.
9. Slice into bars or squares.
Enjoy! Stay well! Pour in the nourishment!
Sprouted Pecans Instructions!