Raw Chocolate Crunch Cookies

The other day I discovered a kilo of cacao paste sitting in my cupboard that I had completely forgotten about. "What to do, what to do?" I thought to myself. Three ideas resulted - 2 kinds of cookie balls and a chocolate bar recipe. Cacao paste is strong though so I only used a little bit so I still have a lot left. More experimenting will ensue!

Chocolate Crunch Cookie Balls

I looove these cookies. They turned out so great and are really easy to eat - read: a little addictive. Keep texture in the almonds rather than grinding down to a flour. Make your own coconut butter by grinding dried shredded coconut in a high speed blender until smooth and liquidy.

2/3 cup almonds
3 tablespoons ground coconut sugar
2 tablespoons maple syrup
4 tablespoons melted coconut butter
2 tablespoons melted cacao paste*
Pinch of salt

Grind the almonds in a food processor into small pieces - but do NOT grind to flour. Leave texture.
Add the salt, maple syrup and coconut sugar and pulse to combine.
Add the butter and cacao paste. Pulse to incorporate completely.
Use a small ice cream scoop to make balls. Arrange on a parchment paper lined plate or tray.
Alternatively roll into balls with your hands.
Chill in the fridge for a few hours.

*Cacao beans that are slowly ground over a long period into a liquid. Chop the hardened cacao paste into very small bits and gently warm in a bowl that sits over a pot of hot water or melt in a dehydrator.

Choco Coconut Balls

If you're a coconut lover, try these! Coconutty with a hint of chocolate.

1/2 cup melted coconut butter
2 tablespoons melted cacao paste
2 tablespoons maple syrup
1 tablespoon lucuma powder
1 teaspoon vanilla
1 teaspoon water
Pinch of salt
Shredded coconut

In a food processor combine all but the cacao paste and shredded coconut.
Add the cacao and a handful of shredded coconut. Blend to incorporate. Add more coconut if you want.
Use the ice cream scoop to create balls or roll with your hands and transfer onto parchment paper.
Chill in the fridge.

Switching gears a bit, I made carob "chocolate" bars recently. I used the carob nut cup recipe from my Carob Dessert recipe book, but it was my first time making a carob bar and they were lovely. Great flavor with a great "snap" to the bar. I filled each one with different bits: cashews and cacao nibs in one, goji berries and buckwheat in another, and a plain carob bar. Yummm!

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8 Comments
  1. March 27, 2012 at 03:45
    Reply

    What a cool thing to find in your cupboard! And lovely recipes with it.<br /><br />Did you see my recent carob choc recipe? I guess I have to go back to that, since I've had to go back off chocolate... I love how it looks in the bar form..<br />http://ulteriorharmony.blogspot.com/2012/01/carob-chocolate-recipe-and-follow.html

  2. March 27, 2012 at 12:54
    Reply

    Yummy! I don't doubt that these were incredible, you are so gifted!!! :):):)

  3. March 28, 2012 at 10:22
    Reply

    you lucky girl, I was just making a plan to order more cacao paste. I've only found it from a source in BC. Enjoy your delights. xo<br /><br />And yes, come visit us. If you're in town when the treat club meets you're welcome to join in.

  4. March 29, 2012 at 19:22
    Reply

    Doing the happy dance I was just cleaning and I found a bag of Cacao paste...wonder how long it is good for though? It is probably 6 - 12 months old. hmmmm<br /><br />Should I try it ?? <br /><br />Nicole<br /><3

  5. April 1, 2012 at 13:46
    Reply

    I have recently found your blog and just love the amazing desserts you create and chare. I have just started to experiment with rawfood and you inspired me to take part in a rawfood workshop and maybe to became a rawfood chef, I love to bake and cook but want to live a healthy life :-) .<br />I have started bloging about raw sweet things,but in swedish because I´m from sweden ,I have a translator on my blog :-)<br /><br />/Anna

  6. April 1, 2012 at 13:48
    Reply

    oops!!! Sorry my blogadress came out wrong :-)

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