In time for Valentine's Day ...
RAW CHOCO BITES (from Naked Food Magazine, p. 93 of my book)
Chop carrot in large pieces. In blender or food processor, mix carrots and dates/figs for 10-15 seconds, until minced. Set aside. In large bowl, add banana & oats; mash with fork or bare hands. Add carrot mixture & raw cacao. Blend until mixture is uniform. Shape into 1" round bites. Pour coconut in small bowl; roll each bite until covered.
From Linda Jones:
1 c dates
2 c oats
⅓ c applesauce
1 tsp vanilla
1 tsp cinnamon
Combine banana & dates in food processor. Add other ingredients. Let sit 15 min. Drop by tbsp's on ungreased cookie sheet. Bake 15-20 min. @ 350. Options: replace dates with raisins or apricots; add peanut butter, chocolate chips, or nuts.
CHOCOLATE CHIA PUDDING
1.5 c almond milk
1/3 c chia seeds
1/2 tsp vanilla extract
1/4 c unsweetened cocoa powder
2-5 tbsp maple syrup or 5-9 dates or banana
1/2 tsp cinnamon (optional)
Combine all in blender. Refrigerate overnight.
from Aria Far of The Yummy Plant:
RAW CHOCOLATE BROWNIE CAKE
20 medjool dates
1/2 c ground walnuts
1/2 c ground almonds
4 tbsp cacao powder
1/2 tsp vanilla
Pinch of salt
Cake: In food processor, process dates until small bits remain. Add walnuts, almonds, cacao powder, vanilla powder & pinch of salt. Process until becomes a sticky dough. If mixture does not hold together, add more dates. In parchment-lined 9" cake pan, press mixture down to flatten and distribute evenly. Place in freezer for 10 minutes.
Ganache: In food processor, process dates until sticky & smooth. Add and process cacao powder and coconut oil. Distribute ganache evenly on top of cake. Put pan in fridge for 1 hour. Place strawberries & coconut on top before serving.
and, Valentine's Day Treats from ForksOverKnives.