At the moment we are sitting in the lockdown again. It’s freezing cold outside, dark and now and then regnets. The construction workers who are building a new house right next to my balcony (strangely enough, construction companies do not have to let their work rest) continue to stand bravely every day at 7 on the freshly poured flat roof in artificial floodlight. Sometimes I have the feeling I would have to hand over a hot cocoa. But i guess they have their own hot strong coffee.
So this is the time when these pictures and the cubes were made. Parents torn between homeschooling and their own jobs, nerves are very much on everyone’s mind. When you’re craving warmth and sunshine and stressed out, how can you not crave for candy bars and danishes? Especially in the afternoon low I think about whether not at least still opened chocolat Santa Clauses or hard sour snakes (after all vegan and without artificial colors) in the candy cupboard waiting for me. That is actually like every winter so. But this year one has as good as no movement.
You know what I’m talking about: no sports or yoga classes, no bike paths to the job, no stairs up to the 4th floor to friends or offices. How many people have told me that they have gained 8–10 kg since the first lockdown. Grief and boredom make it worse. In order to counteract this at least a little, I have been looking for a healthier snack. It’s sweet and chewy. The almonds, cashews and coconut oil are supposed to help keep blood sugar from spiking. Add a pinch of fleur de sel and you have a touch of this delicious dark chocolate with salt flakes. For this recipe you need a powerful blender or food processor. The dates should be pureed very finely with the cocoa powder and coconut oil. Here is a little video of how to make it. You don’t necessarily need a mold. It is just easier to form the cubes the same size. You can also roll out the mass between two layers of baking paper.
Packed airtight and stored in a cool place, the cubes will keep for several weeks. Maybe it’s a little help for you to get through the winter and sugar attacks without eating too much conventional sweets. STAY STRONG AND SANE.
Cocoa- Cashew Cubes
- food processor
- oven dish or baking pan 20 x 20 cm
- baking paper
- 250 g Medjool dates
- 30 g coconut oil liquid
- 20 g cocoa powder unsweetend
- 50 g cashew nuts
- 50 g almonds
- 20 g flaxseeds ground
- 20 g hemp seeds hulled
- 2 El mulberries dries
- 100 g fine rolled oats glutenfree, who needs/wants to
- 1 Prise Fleur de Sel for those who like
- Pit the dates and roughly chop them. Puree in a food processor together with the coconut oil and cocoa powder to a fine mass. Chop the cashews and almonds. Knead into the cacao mixture along with the hemp seeds, mulberries and rolled oats. If you like salt in chocolate, add a pinch of fleur de sel or rock salt. Pour evenly into a mold lined with baking paper and press well so that the surface is as smooth as possible. Refrigerate for at least 1 hour. Cut into cubes to eat. Keep in a cool place.