I know what you’re thinking, “nearly raw, how can you be nearly raw?” Said in a tone similar to Hermione Granger upon meeting Nearly Headless Nick. Aside from a couple ingredients in this recipe everything is raw, thus “nearly” raw.
Just roll with it.
Christmas has come and gone, which means it’s time for the next seasonal coffee at Starbucks. Casi Cielo is back (available to the public soon) and this meant a coffee tasting was in order. A smooth, single origin coffee with notes of lemon and cocoa.
I paired this with a creamy, chocolate bar made from dates, bananas, and almonds. Naturally sweetened with honey and maple, & topped with ground coffee of course.
Chocolate Banana Coffee Squares
- 12 medium sized medjool dates
- 1/2 cup dark chocolate salted almonds <—definitely not raw
- 1/4 cup raw walnuts
- 2 medium sized ripe bananas, the spottier the better
- 1/4 cup raw almond butter
- 1.5 tblsp raw honey
- 1.5 tblsp maple syrup
- 1/4 cup unsweetened cocoa powder
- 3/4 tblsp fresh UNbreweed ground coffee beans ( I suggest a coffee with natural cocoa notes, but if you don’t care use whatever. I used Starbucks Ethiopia beans)
- pinch of lemon zest (optional)
First: Soak your dates in warm water for about 30 minutes. Once soaked, add dates into a high speed blender (or food processor) along with chocolate salted almonds, and walnuts. Blend or mix until well combined and then pour into a medium sized pan, about 8 x 6 in. Spread date mix evenly into the pan.
Second: Blend your bananas into a mash, and then add almond butter, honey, maple syrup, and cocoa powder. Blend until well combined. Pour this mix onto the evenly spread date mixture and spread evenly. Sprinkle coffee grounds over the top and swirl into the mix until no dry particles are visible. Or you can blend this in before pouring.
Once everything is combined place into freezer to set. Freeze time may vary, and I left mine to set overnight. These are very creamy and need to stay in the freezer when not being consumed. Eating the entire pan can help prevent melting.
I decided not only did these squares need a dust of lemon zest, they needed ice cream, and an affogato shot. I needed an adult ice cream sundae.
Tasting Notes: The cocoa matched perfectly, and the lemon zest on top complemented the lemon notes within the beans. I was surprised by how the flavors in the coffee really brought out the banana flavor of the bars. Next time I think I’ll try this pairing without the bananas because although delicious, the banana flavor was a bit strong for this specific coffee tasting. I still ate a handful with a side of coffee.
A perfect way to end the Christmas season.
Q: What’s your favorite “raw” recipe?