Raw Vegan Chocolate Bar & An Almost Raw Black Forest Parfait

This is such a decadent recipe filled with raw chocolate crumble, dark and sweet cherries and creamy coconut yoghurt.

I’m all for making life easy, so if you’re on the same boat, this is the perfect recipe for you! I’m almost giving you two recipes in one because you can make the chocolate ‘crumble’ into energy bars/balls and you can also use it to make this wonderful treat!

I’m afraid there’s no video for this, but I did put up a video of my super easy overnight oats today so you can check that out here!

Almost Raw Vegan Black Forest Parfait vegan, gluten free, dairy free

The recipe below will show you how to make the raw chocolate crumble, which you can make into energy bars for the week, but for an extra special treat, you can form them into these cute parfaits which are the perfect balance of sweet and creamy – you won’t believe there’s nothing bad in them!

1 cup dates
1 1/2 cup nuts (I like pecans, walnuts, almonds or cashews or a blend of 2 nuts)
2 tbsp cacao powder
Zest of 1/2 orange
1 tbsp cacao nibs (optional)
Coconut yoghurt
Cherries

In a food processor, pulse the dates, nuts, cacao powder and orange together until combined and the dates have become smooth (it’s ok if there are a few nut chunks in there).

If using cacao nibs, add now and stir into the mixture.

Press the date and nut mixture into a pan (to form bars) or roll into balls and place in the fridge for at least and hour.

When the bars have set, you can start making your parfait.

Pit and half the cherries and place them in a jar making layers with the yoghurt and crumbling the cacao nut bars.

Serve immediately.

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White Chocolate Chip Cookies

Since I got such a great response from my dark chocolate chip and hazelnut cookies, I decided to make more for y’all! So here I represent to you… white chocolate chip cookies!
I would definately recommend adding macadamia nuts if you have any, but I just didn’t have any on hand!

Also, real life update: how is this year going so quickly?! Its Easter already, and I’ve only got about a week left of days at school until I’m in sixth form. SAY WHAT?

But anyway, these cookies are delicious so try them out and let me know what you think!

White Chocolate Chip Cookies
Makes about 40-50 small cookies (however, I only made half the recipe)

120g butter, softened
70g brown sugar
1 egg
200g plain flour
1/2 tsp baking powder
35g white chocolate, chopped
optional: 35g macadamias

Mix the butter and sugar until creamed together.

Mix flour, baking powder and pinch of salt into another.

Add the egg into the wet ingredients and then add to the flour mixture.

Add the white chocolate chips and optional macadamias and wrap into parchment paper into a log shape and put in the freezer for atleast two hours.

After freezing time, preheat the oven to 180 degrees Celsius and take the cookie dough out.

Cut the cookie dough into equal slices and lay on parchment paper.

When the oven is preheated, bake for about 10 minutes or until they are lightly golden around the edges (as they will harden as they cool).

Let them cool and enjoy!

Hazelnut and Dark Chocolate Cookies

These have literally been called the best cookies I’ve ever made. Not even joking. For some reason I’ve been on a crazy baking tangent recently. Wierd. I’m normally more of a savory kinda gal but recently I’ve been loving bringing baked goods to my friends’ houses! (Side note: how much of a good friend am I? Right?!)

I basically made these because we were literally having an abundance of hazelnuts in the house. Quick back story: no one really voluntary eats hazelnuts round here, even though we always buy the massive pack of mixed roast nuts. Waitrose, why must you put so many hazelnuts in?!

Anyway, I just decided to make these and they turned out FAB!

Hazelnut and Dark Chocolate Cookies
Adapted from this milk chocolate hazelnut cookie recipe

125g butter, softened
75g brown sugar
1 egg
200g plain flour
1/2 tsp baking powder
35g dark chocolate, chopped
45g roasted hazelnuts, chopped (but not too small)

Mix the butter and sugar until creamed together.

Mix flour, baking powder and pinch of salt into another.

Add the egg into the wet ingredients and then add to the flour mixture.

Add the chocolate chips and hazelnuts and wrap into parchment paper into a log shape and put in the freezer for an hour or two.

After an hour or so, preheat the oven to 180 degrees Celsius and take the cookie dough out.

Cut the cookie dough into equal slices and lay on parchment paper.

When the oven is preheated, bake for about 7 minutes or until they are lightly golden around the edges (as they will harden as they cool).

Let them cool and enjoy!

Note: they last in an airtight container for about a week.