Let’s face it! One of the things that I thought I couldn’t give up was chocolate – I was addicted to it. Once I made the connection between my migraines, excessive chocolate intake and the fact that my skin (I suffer from eczema and was showing early signs of psoriasis) flares up more often, the transition was very easy, practically quit cold turkey for a couple months.
Fast forward 7 months or so I went to Jacksonville, FL and I was introduced to Shakti and their Cacao Bliss Balls (I’m guessing the name) and was won over by DARK chocolate. Me. Miss Milk Chocolate 4 life.
Now that I am back in Puerto Rico, I recently spent almost 10 days of chocolate indulgence and got a migraine after not eating it for three days. I’ll be honest, I almost caved today and bought a three musketeer chocolate bar, but because I am eating raw vegan for another 5 days I gave myself a talk about “where the f$#@ is your discipline” and instead, I mentally put together a recipe for a no-bake vegan cacao and coconut treat.
- 1/2 cup raw almonds (soaked overnight)
- 1/2 cup unsweetened coconut shreds/flakes
- 1/2 cup vegan dark chocolate
- 1/8 cup chia seeds
- 2 tbs coconut oil
- 1/2 tbs raw agave (I used raw honey because I didn’t have agave available)
- 1 tsp vanilla extract
- 1/2 cup water
- 3 dashes cinnamon (optional)
- Take 1/2 cup raw almonds and put into a blender or food processor; blend until they’re completely chopped up and looks like brown sugar.
- Combine all of the dry (chia seeds, coconut shreds) ingredients in the blender and once well mixed pass to a mixing bowl.
- In a small heat resistant bowl, preferably glass place the dark chocolate and wet (coconut oil, honey, vanilla extract) ingredients and bring 1/2 cup water to a boil in a sauce pan deep enough for the bowl. Remove from heat and proceed with a Bain marie, slowly stir until all ingredients are melted and uniformly mixed, proceed to pour into the mixing bowl with the dry ingredients.
- Once wet and dry ingredients are mixed together, place in the freezer for 5 minutes. During that time, line a baking sheet pan with parchment paper. Take mix out of the freezer and proceed to roll the mixture into small balls – dampen your hands in between, you’ll thank me later.
- Once the mixture is on the pan, sprinkle some more coconut flakes on top of them and place in the fridge for them to set.
***Recipe yields 12 servings***
Feel free to play around with it to meet your needs/taste buds. Use the hashtag #petiteandplantbased if you’re on instagram and want to show me yours! This was my first time ever making this treat, maybe next time I’ll add more almonds and coconut flakes 🙂