Vata Snacks Recipe: Raw Creamy Coco-Choc Treats

So coconuts are not really seasonal in the UK right now….or ever.

Never-mind, we’ll gloss over that in the knowledge that with autumn in the air, these creamy, nourishing morsels of heaven are still a perfect snack for soothing Vata.

Guilt-Free Vata Snacks Recipe

If you’re following a wellness plan and are bemoaning the fact that treats are off the menu, think again!

These scrummy little nibbles are 100% raw and packed with good fats to nourish the body and soul. No guilt trip required.

However, the recipe does take a little preparation, but all good things come to those who wait. Make a batch at the start of the week so you have them on standby any time you need a quick energy boost.

Raw Creamy Coco-Choc Treats

In addition to the listed ingredients, you’ll also need a small baking tray and enough baking paper to line it with.

This recipe has been taken from “Eat Yourself Happy” an Ayurvedic wellness app which will be launched on Google Play Store at the end of October. 

• 2 cups desiccated coconut
• 1 cup full fat coconut cream
• 1/4 teaspoon vanilla extract
• 4 tablespoons date paste (see below for recipe)
• 3 tablespoons organic coconut oil
• chocolate coating (see below for recipe)

1. In a saucepan, mix together the coconut cream, vanilla extract, coconut oil and date paste. Heat the mixture gently on the hob, stirring frequently (don’t allow the mixture to boil) until all the ingredients are blended and the coconut oil has melted. Now stir in the desiccated coconut. It should have the consistency of a cake mix. Spoon the mixture into the pre-lined baking tray and spread it out evenly. Place the tray in the fridge to chill until the bars become relatively solid. An hour should be long enough.
2. Remove the tray from the fridge and cut the bar into bite sized pieces. The easiest way to do this is by using a pizza cutter. You can remove the slices from the tray and place them on a plate, or if you don’t have a lot of space in your freezer compartment; leave them as they are and freeze like that. However, just be aware that they may be trickier to separate. Place the bars in the freezer for approximately 2 hours. This will make the job of covering them with the chocolate coating much easier.
3. The chocolate must be at melting point and the bars frozen for this to work well. It is a little tricky! The job can be made much easier by sticking a metal skewer into each bar before dipping it into the melted chocolate mixture. Quickly remove the skewer and place the bar on a wire cooling tray. Place the bars back in the fridge immediately to allow the chocolate to set. (That’s if you can resist trying one right away!)

Date Paste

• 3/4 cup dates (or about 20 dates)
• warm water to cover

1. Cover the dates with warm water. Be sure to remove any stems or seeds beforehand! Leave the dates to soak for about an hour, stirring every now and again to stop the ones on top from drying out. When the dates are nice and plump, drain off the liquid and keep it to one side.
2. Place the dates in a blender and use the pulse button to blend them into a mush. Add 2 tablespoons of the reserved liquid, and continue to blend until you get a thick paste of a smooth consistency. (Note, because you’re only making a small amount you may need to remove the paste and manually mash the pulp with a fork, or keep stirring and pulsing until you achieve the desired results.)

Chocolate Coating

• 6 tablespoons organic coconut oil
• 4 tablespoons raw cacao powder
• 3 tablespoons maple syrup

Melt the coconut oil over a low heat. Once completely melted, add the cacao bit by bit until it has blended together evenly. Now add the maple syrup. Tip: The chocolate must be at melting point and the bars frozen for this to work well.

This recipe has been taken from “Eat Yourself Happy” an Ayurvedic wellness app which will be launched on Google Play Store at the end of October. 

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