These no bake, rich cacao and nut butter hearts are a perfect little pick me up. Great for Valentine’s Day or keep a stash in the freezer.
Fancy superfood raw fudge hearts
1cup coconut flour 2 tablespoons mesquite powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon Murray River or sea salt 1/2cup creamy Gowings BAM nut butter at room temperature – see below 1/2cup cacao butter, melted 1/2cup raw agave or organic maple syrup 1 tablespoon organic vanilla powder or essence or 2 vanilla beans, scraped
Raw cacao icing 2 tablespoons cacao butter 1 tablespoon raw cacao powder 1 tablespoon organic maple syrup
Gowings BAM nut better Eequal amounts of brazil nuts, almonds and macadamias
Combine the dry ingredients in a medium bowl,
In a food processor add the BAM butter, maple syrup and vanilla then pulse until just blended
Finely chop the cocoa butter and melt over a low heat until melted. Do not burn!
Add cacao butter to the food processor with the nut butter/maple mix. Pulse until very smooth.
Pour over the bowl of dry ingredients and stir until well combined.
The mixture will form a dough that should resemble raw cookie mixture.
Press into 12-24 heart shaped silicone moulds ensuring the dough mixture is well packed so no air bubbles form.
Place in the fridge for at least an hour to set. Carefully pop out onto a wire rack and then ice as below.
Keep stored in the fridge for up to 5 days or in the freezer for up to four weeks.Gowings BAM nut better
Combine equal amounts of brazil nuts, almonds and macadamias in a high-speed blender and process until smooth and creamy.
Raw cacao icing
Melt the cocoa butter, add the agave and cocoa powder and whisk gently over a very low heat until smooth and glossy.
Carefully coat the bottom of each heat with icing, turn upside down and allow to set on a wire rack.
Chill as soon as you have completed icing all hearts and then serve or keep well chilled.