Chocolate Nut Bread

My two favorite ingredients: Coconut and chocolate. This recipe started out as a filling for chocolate truffles, but came out so tasty, we ended up eating most of it as is. It's like a date and nut bread consistency, very moist and chewy.  Suggestion: Using a cookie cutter, cut out small circles, fill with Crazy Coconut Ice Cream (or your favorite flavor) and freeze as Ice Cream Sandwiches.

The photo does not do this recipe justice. I'm thinking "Ice Cream Sammies!"

Chocolate Nut Bread
1 cup almonds (soaked overnight)
1/2 cup macadamia nuts
1/4 cup desiccated coconut
1 Tbsp mesquite (optional)
3 dates, pitted and chopped
2 Tbsp raw honey
1 Tbsp yacon syrup, grade B maple syrup, or your favorite sweetener
1 apple
2 drops Dark Chocolate Medicine Flower Extract (or 1 tsp vanilla extract)
pinch sea salt
1 Tbsp cacao powder
2 Tbsp almond butter
1 Tbsp ground flax seed
water, as needed to mix
dash of cinnamon

Process all ingredients except cinnamon in food processor or high speed blender. Leave a little chunky. Using an offset spatula, spread the batter onto a non-stick dehydrator sheet about  1/8 - 1/4" thick.  Dehydrate for 4 hours, flip onto mesh sheet, score with a dull knife, sprinkle with cinnamon, and dehydrate another 6-8 hours. (Don't let it dry out too much).

Cover and store in refrigerator for 2 days or freeze.

Try serving with a bit of nut butter.



Mention "Rawfully Tempting" (in Shipping Comments) and receive a Special Bonus Sample from Medicine Flower with your purchase.

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