Healthy Monday Recipe: RAW CACAO BAKLAVA FUDGE

Raw cacao baklava fudge by Abigail O'Neil X Model Chocolate 

Pistachio Crumble Base and Topping:  1 1/4 cups raw pistachios 1 1/4 cups desiccated coconut 1 teaspoon cinnamon 3 drops pure essential oil of lemon, (I used one by Young Living), OR 1 – 2 teaspoons lemon zest 1 tablespoon lemon juice 2 tablespoons raw organic coconut oil 1 tablespoon coconut sugar WHIZ ALTOGETHER in food processor until fine but still having some texture. Press two thirds of mixture into the base of a lined dish approx 27 x 20cm to create a firm base. Place base into the fridge/freezer to harden while you create filling. Set aside the remainder third of Pistachio Crumble mixture in a separate bowl so you can continue to use the food processor Cacao Medjool Caramel Fudge Filling: 1 1/2 cups pitted Medjool dates 1/2 teaspoon vanilla powder 4 tablespoons raw organic coconut oil 1/2 – 3/4 teaspoon sea salt 2 tablespoons raw honey or rice malt / maple syrup 2 – 3 tablespoons raw cacao powder 1/4 cup raw walnuts or extra whole raw pistachios optional, added at the end for texture WHIZ ALTOGETHER in food processor until thick, smooth and velvety. Spread filling carefully over chilled base, sprinkle with whole pistachios if using, and top with remaining third Pistachio Crumble mixture. Press down with the back of a clean spoon and set Baklava in the fridge or freezer to firm completely. Find full recipe and more like this one: http://abigailoneill.net/raw-cacao-baklava-fudge/ ENJOY X

Pistachio Crumble Base and Topping: 

1 1/4 cups raw pistachios

1 1/4 cups desiccated coconut

1 teaspoon cinnamon

3 drops pure essential oil of lemon, (I used one by Young Living), OR 1 – 2 teaspoons lemon zest

1 tablespoon lemon juice

2 tablespoons raw organic coconut oil

1 tablespoon coconut sugar

WHIZ ALTOGETHER in food processor until fine but still having some texture. Press two thirds of mixture into the base of a lined dish approx 27 x 20cm to create a firm base. Place base into the fridge/freezer to harden while you create filling. Set aside the remainder third of Pistachio Crumble mixture in a separate bowl so you can continue to use the food processor

Cacao Medjool Caramel Fudge Filling:

1 1/2 cups pitted Medjool dates

1/2 teaspoon vanilla powder

4 tablespoons raw organic coconut oil

1/2 – 3/4 teaspoon sea salt

2 tablespoons raw honey or rice malt / maple syrup

2 – 3 tablespoons raw cacao powder

1/4 cup raw walnuts or extra whole raw pistachios optional, added at the end for texture

WHIZ ALTOGETHER in food processor until thick, smooth and velvety. Spread filling carefully over chilled base, sprinkle with whole pistachios if using, and top with remaining third Pistachio Crumble mixture. Press down with the back of a clean spoon and set Baklava in the fridge or freezer to firm completely.

Find full recipe and more like this one: http://abigailoneill.net/raw-cacao-baklava-fudge/

ENJOY X