This is an easy recipe that makes a muddy chocolate dessert treat. I soak the oats overnight as the process neutralises their high phytate content, improving digestibility (for further information refer to the Dr Weston Price Foundation). Soaking the oats works really well in this recipe as it lends to the muddy texture.
If you’re short of time or don’t subscribe to soaking grains, you can skip this process. However if you do, be sure to add a tablespoon of boiling water at the final stage of mixing the ingredients in the food processor to ensure the muddy consistency.
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1/2 cup dried cranberries
- 4 medjool dates
- 1/2 cup whole oats
- 1 tablespoon rolled rye flakes (optional)
- 1 teaspoon of lemon juice (optional)
- 1/3 of cup cacao
Soak the oats in plenty of water, a teaspoon of lemon juice and a tablespoon of rolled rye flakes if you have them available. Leave to soak overnight, ideally for between 12-24 hours. Drain and rinse thoroughly.
In a food processor, blend the nuts until they’re the texture of breadcrumbs.
Add the rest of the ingredients to the food processor and blend until smooth (as mentioned earlier, if you’re not using soaked oats add in a tablespoon of boiling water at this stage).
Place in a small, greaseproof paper lined container in the fridge and leave for at least 15 minutes to set (ideally around half an hour).
Cut into around 12 small slices and enjoy with a cup of tea or served with fresh berries and coconut cream.
These slices need to be kept in the fridge and served chilled, making them most suitable as a dessert rather than a sweet treat. They will keep in the fridge for several days.