When someone is special to me, I want to show it to them in some way. That’s why I often make desserts as a gift – healthy vegan gluten free and sugar free! And the candies “With love for you” I made especially for my husband Danail, with whom we have been on the path of a healthy lifestyle for 15 years.
Since my husband Danail loves chocolate, but I am allergic to cocoa and chocolate, I often make desserts without cocoa and with a taste of chocolate. When we met years ago, he loved to eat milk chocolate with coconut shavings. Now that we eat a healthy vegan diet and are gluten-free, we only eat desserts that are made at home. But I remember his favorite sweet things from before and I try to create desserts with these flavors and aromas. That’s how I created “With Love for You” candies – my healthy vegan gluten-free and cocoa-free version of my husband’s favorite coconut milk chocolate. The combination of dates, carob flour and ginger perfectly recreates the taste of dark chocolate. With the addition of sunflower flour, the taste changes and resembles the taste of milk chocolate. Coconut oil gives tenderness and stability to the mixture. And thanks to the coconut flour, the unique taste of coconut is felt, giving the feeling of chocolate ganache. Sometimes I don’t need words, but it is enough for me to see happiness in the eyes of my husband Danail.
Candies ”With love for you”Course: Desserts, Recipes
Raw candies with dates and carob
200 g dried, pitted dates
350 ml. hot filtered water
120 g extra virgin coconut oil
10 g ginger dry powder
60 g carob flour /locust bean flour/
200 g sunflower flour /sunflower protein/
100 g coconut flour
25 g coconut flour for rolling
- Using a kitchen scale, I measure the required amount of pitted dates, wash them and drain them well. In a glass bowl, cut the dates into pieces and pour hot water over them. I leave them aside for 30 minutes, stirring them periodically – the dates soften in hot water.
- I measure the required amount of coconut oil and melt it in a water bath. Add the carob flour /locust bean flour/ and ginger to the liquid oil, stirring well until smooth.
- I put the dates in the blender jug with the water from the glass bowl and blend until I get a smooth homogeneous mixture. With the kitchen scale I measure the required quantities of sunflower and coconut flours separately. I put the coconut flour to roll in a small bowl and set aside.
- In a large bowl, place the date puree and the coconut oil mixture. Stir with a wooden spatula gently until a smooth homogeneous mixture. Add the sunflower flour and stir. Then, with constant stirring, I add the coconut flour until I get a dough. I put the bowl with the candy dough in the refrigerator for 20 minutes to cool – the mixture hardens.
- I take the cooled mixture out of the fridge. With a small spoon I scoop equal parts of the mixture and measure them with a kitchen scale. Form the mixture into balls, roll in coconut flour for rolling and place on a tray on baking paper. I leave the tray with the candies made in the refrigerator to cool for 2 hours. I take out the tray with the cooled candies, move them to a box with a lid and put them back in the fridge – they can be stored for up to 7 days in the refrigerator .
- Before serving, I put each candy in a beautiful candy paper. I serve the candies with tea or coffee.
- Nutritional value per 100 g. product:
- Energy value – 281.29 kcal
- Protein – 11.92 g.
- Carbohydrates – 31.98 g.
- Fat – 12.33 g.
- Fiber – 9.37 g.
- From the quantities of the ingredients in the recipe, 40 pieces are obtained. candies 25 g each.