I definitely have more of a savory tooth than sweet but that doesn't mean I don't enjoy delicious sweet treats as well from time to time. Actually, since becoming vegan I have enjoyed sweet treats even more.
One of my favorite chocolates is Pana Chocolate, it's organic and raw and the texture is moorish but it's pretty rich so you don't need a lot to feel satisfied. And one of my other favorites is Vego Bar "Probably the biggest and tastiest chocolate bar in the world!". Sadly, I don't have easy access to either of these brands so I mainly rely on making my own chocolate goodness when the craving strikes.
One little treat I like to make is Chocolate balls, inspired by a recipe from the "How Not to Die" cookbook. Using unsweetened cocoa powder can be beneficial for your health as well as being delicious.
Michael Greger M.D. says that "Cocoa powder has no sugar or fat and it's just packed with phytonutrients that lower our blood pressure, lower bad cholesterol and boost our good cholesterol."
Raw Hazel Nut & Chocolate Balls
- 1/2 cup Unsweetened Cocoa Powder
- 15-20 Pitted Dates
- 4 Heaped Tbs Hazelnut meal
- 1/2 Cup Cashews (soaked for a few hours and drained)
- 3 heaped tbs Hazelnut meal
Blend cashews and dates in a food processor until smooth.
Add hazelnut meal and cocoa powder. Blend until all ingredients are combined completely. (add tiny amounts of water if the mixture is too dry.)
Pour hazelnut meal for the coating on a clean chopping board or table top and spread out into a thin layer.
Transfer the chocolate mixture to a bowl or remove the blade from processor and gradually take small amounts out and roll between your palms to create bite-size/two bite-size balls. (If the mixture is too wet, put it in the fridge for half an hour. If it is really wet, add another tablespoon of hazelnut meal)
Roll each ball in the hazelnut meal and set aside.