I have a sweet tooth and when I went on raw food vegan diet for curing my diabetes & quit sugar, I experimented with many desserts that I could safely eat. My friends who have by now all tried these goodies asked if I would post it so here you go!
I tried many sweeteners which don’t elevate my blood sugar. Stevia, it’s hit or miss for me. If I have the wrong amount it tastes too bitter. I settled for Yacón Syrup/ powder (plant based)). I am also hooked on Coconut butter and find it adds sweetness to my desserts. Available at East End Food Coop.
I soaked and dried all my nuts in the dehydrator before making this dessert. I always have nuts on hand prepared this way.
This recipe is a guide. Substitute the sugars or combine two different nuts. I often mix walnuts, almonds, and top it with cashews. I used cocoa nibs from my friend Becks from Take a Fancy. She is at the Vancouver Farmer’s Markets. She also makes Masala Chai Spice chocolate bars with my chai spices!
I often eat these as breakfast bars and they are pretty dense.
- 2 Cups walnuts
- 1/4 Cup Cashews
- 2 TBsp Coconut Butter (or desiccated coconut)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla powder
- 1 teaspoon Trudy Ann’s Chai Spices
- 1 tsp yacon syrup (or sweetener of your choice)
- 1/4 cup hemp seeds (optional)
- 1 TBsp Goji Berries (optional)
- 2 TBsps Cocoa Nibs (Mix in at the end)
For Non- Diabetics
- Use 1/4 Cup Raisins/ dates instead of Goji berries
- Agave/ honey / unrefined sugar
Add all the above ingredients, (except the cashews) in a blender and blend until smooth.
You may add the cocoa nibs along with this and blend together or save it to mix by hand into the mix. Form into round balls or lay on a glass dish and flatten out to form bars and sprinkle cashews (or any nuts you like) on top.
Refrigerate or place in the dehydrator on 145 degrees for 2 hours and 115 degrees overnight. It will harden in the fridge and when out of the dehydrator, the bars are easier to travel with.
Chai Chai x Trudy Ann
© 2015 Trudy Ann’s Chai