Rich, crunchy and indulgent, these raw afghans taste similar to the original version but are refined sugar free and make a great treat.
Ingredients:
2 cups walnuts
- 2 cups dates (soaked)
- 3 tbsp coconut oil (melted)
- 3/4 cup cocoa powder
- 1/2 cup corn flakes
- 1/4 tsp sea salt
- 1/4 tsp vanilla extract
Icing
- 2 tbsp coconut oil
- 2 tbsp cacao powder
- 1 tbsp honey or maple syrup
- Pinch sea salt
- More walnut halves to top
Method:
Blend walnuts in your food processor until they are a rough flour texture. One by one add dates then the oil until the mixture resembles breadcrumbs. Add cocoa, salt and vanilla.
If the mixture is not sticking, add in another 1tbsp of coconut oil. Stir through the cornflakes.
Line a pan with baking paper, then take large spoonfuls of the mixture and form into balls and press down with your palm until firm. We like to make large cookies but you could make them into bliss balls.
Top each cookie with a large teaspoon of icing then press a walnut half into each.
Place the tray in the freezer for at least 1hr until set, then enjoy. These will last in the fridge for up to one week or can be stored in the freezer.