Saturday, February 4, 2012

Brazil Nut Cherry Cocoa or Coconut Bites, Raw, GF, SF

Ingredients:
2 Cups of Organic Brazil Nuts, soaked
3/4 Cups Dried Dates
1/4 Cup Almond Meal/ Flour
3 Tbs. Melted Coconut Oil (I like Tropical Traditions)

1/4 Cup Shredded Organic Unsweetened Coconut  (You can use 1/2 cup of coconut or 1/2 cup of almond flour instead if you don't have both, it's just a binder for the nuts)

2 tsp. Organic Cocoa Powder

3/4 Cups Frozen Sweet Cherries
1 tsp. Amaretto (Optional use Vanilla Stevia if you'd rather)
Toppings:
1/4 Cup or so of Cocoa Powder
and / or
1/4 Cup of Shredded Organic Unsweetened Coconut
Ground Brazil Nuts
Ground Dried Dates

Soak 2 Cups of Organic Brazil Nuts in 3-4 cups of filtered water for 3-4 hours.
Drain the nuts and chop them to a small ground like you'd see an ice cream topping nut, like the ones pictured above.

Pour chopped nuts into a medium size bowl and chop the dates to a fine grind.

Add the chopped Dates in with the Brazil nuts and add the Cocoa Powder.  Heat the frozen cherries in a small pan on medium high heat, stir  frequently and add in the Amaretto or Vanilla Stevia.  Mix 1 tsp. of Arrow Root with 2 tsp. of water to make a paste and then pour this into the cherries while stirring constantly until the cherry's juice start to thicken some.  Simmer and stir the cherries for about 1 minute more and then remove from the heat.  Chop the cherry mixture in a blender until it has the consistency of jam.  You can taste it at this point to see if it needs more sweetener before adding it in with the nut/date mixture.  Stir together to make a wet dough similar to cookie dough.  Cool the dough in the fridge to let it set up some.
Roll spoonfuls of the mixture in your palms to what ever size balls you want and sit them on wax paper or a non stick surface.  You should refrigerate the rolled balls if you take a while to make all the dough into balls.  Cool all the balls again for a few minutes and then carefully roll each ball in a small bowl with either Cocoa Powder or Shredded Coconut.  Store in the fridge or freezer for up to 1 month.



Enjoy!

This post is linked to http://glutenfreepantry.blogspot.com/  and http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-2612/ and http://glutenfreepantry.blogspot.com/2012/02/allergy-free-wednesdays-blog-hop-week-3.html
Follow Me on Pinterest

6 comments:

  1. These look awesome! and BTW I love Canned Time and Kindred Bliss soaps!!

    Joan

    ReplyDelete
    Replies
    1. Thanks so much Joan! Have a great weekend! :-)

      Delete
  2. Hi Angela,

    Just dropped in to say Hi, and to admire your website again. I love Canned Time and Kindred Bliss! Have a great evening and enjoy the game if you are watching the Super Bowl!


    Joan

    ReplyDelete
  3. Yum! Perfect for a lunchbox :) Come on over and share at the Allergy Friendly Lunchbox Love party: http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-20.html

    See you there!
    Lisa @ Allergy Free Vintage Cookery

    ReplyDelete
  4. YUM! I love this recipe and will have to make it soon. Thanks for linking it up this week at Allergy-Free Wednesdays. Hope to see you again next week.
    Have a good weekend!
    ~AFW Hostesses

    ReplyDelete
  5. Thanks Michelle, I love your Allergy-Free Wednesday. I'm sure to be back next week, thanks!

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...