My friend Ania introduced me to raw chocolate, and this is very similar to the first thing she made me. It is so simple and full of nourishment. I hope you love it as much as we all do.

Gluten free, vegan and refined sugar free

Many servings

Ingredients:

• 1 cup medjool dates - destoned

• 1 cup pecans or walnuts (I activate mine by soaking overnight and then dehydrating and then storing in a kilner jar, but any is fine)

• 1 cup cacao paste

• Chosen bits for mixing in - it can be anything! I pretty much always use dried mulberries, pumpkin seeds (which I again activate but not necessary) - I also often throw in buckwheat, which I have sprouted and dehydrated (it makes the most amazing ‘rice crispies’ - buckwheat is a pseudo grain by the way, and not at all related to wheat - it is naturally gluten free).

Instructions:

1. Blend the dates with the pecans/walnuts to make a sticky paste.

2. Melt the cacao paste in a bain marie.

3. Mix the sticky paste into the melted cacao.

4. Throw in the crunchy/chewy bits of your choosing (I never measure so do this by eye like me - you want a good amount so you can taste them, but not too much so that the cacao mixture can’t hold them together - sorry not sorry - this is my kind of recipe - ha!).

5. Spread into a dish with parchment paper. You can either make it really thin or really thick. It doesn’t matter. Choose whatever dish you want. (Again sorry not sorry!)

6. Either refrigerate or freeze if you want it quicker.

7. Stores in the fridge for as long as it takes you to eat it (which won’t be long!)

8. Enjoy!

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.