These delicious little morsels have a great texture - like chocolate fudge. I served them with strawberries that had been soaking in rosewater.
They are quite rich so eat slowly and consciously!
I used 'activated' nuts, which means they have been soaked in water over night then dried in a very low oven. These are much easier to digest!
'Chocolate' Hearts
1 cup of raw cacao2 cups of walnut
2 cups of pitted fresh dates
1 cup of chopped hazelnuts (or macadamia nuts or almonds)
A pinch of sea salt
Lightly toast the walnuts in a saucepan or in the oven until golden. You don't need to do this if you have used activated walnuts.
Grind the walnuts in the food processor.
Add the cacao and pulse to combine.
Slowly add the dates one at a time while the motor is running. The mixture will start to stick.
Tip into a bowl and stir in the chopped hazelnuts and sea salt.
Press the mixture into a pan lined with baking paper. Pop in the fridge until ready to serve.
Use a heart shaped cookie cutter to cut out your chocolates.
Serve on a pretty platter with some strawberries soaked in rosewater dotted around.
