For several
years now my favorite raw cookie recipe has been Cacao-Carob Super-Charged
Cookie Balls, which I posted previously. It has also been a great hit with
members of our local gyms. Over the years my husband was actually selling these
super-power packed cookies to friends and gym members. I was getting so busy
with all my other projects I had to stop taking orders for a while. I did have
a request to create an actual food bar version of this recipe. As much as I
thought it could be a good idea, a bar-size for this recipe could “knock you
off your socks!” It’s that powerful!
I did come
up with another idea for converting this recipe into more of a bite-size square
bar with a decadent, powerful coating. The chocolate coating is super simple
and super delicious. It makes a great replacement for a candy bar too! Here’s
the recipe:
Ingredients:
One batch
Cacao-Carob Super-Charged Cookie Balls (not rolled)
One batch
raw chocolate candy coating (recipe follows)
Raw
Chocolate Candy Coating.
Ingredients:
1 1/4 cup
raw cacao butter (carefully melted)
1 cup raw
cacao powder
1/4 cup raw
agave nectar
1 tsp
organic non-alcoholic vanilla extract
4-6 drops
chocolate flavored SweetLeaf Liquid Stevia
1 T organic
Grade B maple syrup
1 T raw
honey
Preparation:
Carefully
stir in raw cacao powder with the melted cacao butter. Add each remaining
ingredient one at a time, while constantly stirring. Once everything is melted
together and begins to thicken it’s ready.
Super-Cacao
Squares.
Preparation:
Use a little
more than a scoop full of the cookie mix for each square. Form little squares,
or use a mold. I used a flexible baking mold. The squares should be thick and
dense. Place each square on wax paper layered on top of a tray, or place on a
wire cooling rack over wax paper. Leave space in between each square. Carefully
pour the melted chocolate coating mix over each square, covering them
thoroughly (tops and all four sides – bottoms left alone). Place in the freezer
for about 10-15 minutes. Remove from freezer and remove from tray. Place on
serving dish, or container. Serve or store in the refrigerator covered with an
air-tight lid. Save remaining chocolate to make raw candies or a hard-shelled
chocolate sauce for raw ice cream.
