This recipe was sourced from the MindBodyGreen website.
- ½ cup raw almonds
- ½ cup dried pitted dates
- ½ cup raw organic cacao powder
- 1/3 cup applesauce
- ¼ cup organic coconut sugar
- ¼ cup light canned coconut milk
- ¼ cup organic coconut shreds
- 5-6 stemmed dried figs
- 2 Tbsp. organic unrefined coconut oil
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
Blend almonds in food processor until ground. Pulse in the dry ingredients (cacao, sugar, salt, and baking soda).
Next, add the dates, figs, coconut milk, coconut oil, coconut shreds, and blend until you have a smooth batter.
In a medium bowl, stir applesauce into the batter.
Grease an 8×8” pan lined with foil and spread batter evenly on the foil.
Bake at 325 degrees Fahrenheit for 25 minutes, or until toothpick comes out clean.
Let cool about 10 minutes before cutting. They’re great once cooled, but they’re best the next day from the refrigerator. They can last a week in the fridge, but trust me, they won’t make it that long.