This recipe was inspired two very lovely patients of mine. Not once, but twice in the last 2 weeks they have given me a (much appreciated) gift of ‘raweos’ purchased from the local farmers market, on the condition that I ‘reverse engineer them’ and share the recipe. This is my attempt and whilst they do not taste exactly like the ones I was given, they are pretty tasty nevertheless. Unless of course you don’t like the sound of a raw fudge biscuit, then these are not for you. 🙂
Makes 15-18 ‘Raweos’
- 150g almonds
- 50g pecans or other nuts
- 75g activated buckwheat. I used loving earth activated buckinis
- 4 medjool dates pitted
- 1 teaspoon pink Himalayan salt
- 2-4 tablespoons of raw cacao (to taste)
- 50g Coconut oil
- 50g cacao butter
- 80g activated almonds, soaked for a minimum of 2 hours in filtered water
- 4 medjool dates, pitted
- 50g almond butter
- 50g cacao butter
- 125g coconut butter
- To make the biscuits combine the nuts and buckwheat in a thermomix or food processor and whizz until fine.
- Add cacao powder and salt and combine, and then pour into a mixing bowl
- Finely chop or process cacao butter and melt with coconut oil. (Keep temp under 45degrees) You may do this in a Thermomix or double boiler.
- If you have melted the cacao and coconut in your TM, pour into a small bowl and set aside.
- Add medjool dates to thermomix or food processor and whizz until broken down, add the processed nut mixture and combine.
- Slowly add the melted cacao butter and coconut oil mixture until the mixture holds together when you squeeze between your fingers. The consistency should be like biscuit dough.
- Place a sheet of baking paper on the bench and roll our your ‘biscuit’ mixture into a thin sheet (around 10mm thick)
- Place on flat tray in the fridge for 15-45 minutes.
- Remove from the fridge and using a small circular biscuit cutter, cut out rounds around 5cm in diameter. Take care when moving your pieces that they don’t crumble or stick.
- Place on a tray lined with baking paper and refrigerate while you make the filling.
- In a double boiler or TM, melt cacao butter & set aside.(Keep under 45 degrees)
- Add soaked almonds to Thermomix or food processor and whizz until creamy. Add dates and almond butter & whizz to combine.
- Add coconut butter, then melted cacao butter and process on a high speed until you have a thick caramel coloured mixture.
- Remove your ‘biscuit’ rounds from the fridge, place a generous scoop of filling on top and then gently place a biscuit round on the top.
- Once finished, store in the fridge.