A few months ago I stumbled upon Wholefood Simply, or perhaps it was the facebook page – I can’t remember which… I was immediately attracted to and intrigued by the lovely food Bianca makes to nourish her little family and so, in snatched pockets of time here and there I started reading recipes and planning, in my ever so slow way.
My life doesn’t seem to have room for specialised shopping expeditions, so change tends to come about inch by inch, little by little, tacked onto the week to week treadmill of activities and family life. And so it was that I gathered coconut oil when I saw it, I started purchasing more nuts than usual, I switched to medjool dates, I sought out coconut flour… and eventually I started nodding with possibility when I read a recipe post – I had the ingredients or at least suitable alternatives.
This recipe is not the first that I have tried from Wholefood Simply, in fact it is the fourth. The first two things I made were Roasted Almond Butter and Chookies Cookies (I made the almond butter because I needed it for the cookies and I made the cookies because I had leftover mashed pumpkin and at that time no coconut flour). My almond butter is a bit dry but tastes quite nice and works fine in recipes if I add a little nut or coconut oil for lubrication – to be fair I only have a stick blender and a bowl attachment and I was afraid of burning it out so I probably just needed to keep blending. The cookies were a big hit with my kids and I will make them again this week when I get some time. I used a half and half rolled oats and coconut mix.
The third recipe I attempted was a Caramel Mud Cake as a birthday cake for a cross fit junkie colleague. I struggled to make this in my little bowl attachment – I had to repeatedly blend small quantities and then mix them together – and I would probably adjust the cooking temperature next time as the middle was quite soft and the edges and base would have burnt had I left it any longer (I did do Bianca’s trick of putting a sheet of foil over the cake to protect the top). The result, however, was very tasty and the birthday boy was very happy.
And so we come to recipe number four:
recipe reproduced courtesy of Wholefood Simply.
2 cups desiccated coconut
1 tablespoon cacao/cocoa/carob (I used our Equagold Premium Bitter Sweet Dutch Cocoa)
10 medjool dates, seeds removed
Blend until it all comes together, give it time, depending on the speed of your blender / food processor, you may need to increase the amount of dates used. Press the mixture firmly into a slice tin, refrigerate or freeze.
1 cup firmly packed medjool dates, seeds removed
1/2 teaspoon vanilla (I used our Equagold Tahitian Vanilla Extract)
Blend until smooth, press over the base, refrigerate or freeze.
1/3 cup maple syrup or honey
2 tablespoons cacao/cocoa/carob (again, I used our Equagold Premium Bitter Sweet Dutch Cocoa)
1/2 cup coconut oil
Blend until smooth and well combined, top slice with this chocolate mix and refrigerate or freeze until set. Cut into pieces and store in either the refrigerator or freezer.
I quite like this slice – as do the adults I have shared it with. Although my kids loved the base and filling elements as we made them, they don’t like the final slice. I used maple syrup – which is not something they have tried before and so I think the quite distinct flavour of the maple syrup is a factor – as is the dark flavour of the Equagold Premium Bitter Sweet Dutch Cocoa. However, my daughter loved the filling so much that I plan to make little balls of the filling rolled in coconut as a treat for her (similar to Bianca’s Caramel Fudge).
I never knew how I would answer Rove’s signature question “Who would you turn gay for?”… Bianca – it might just be you :).