We’re guilty of spending whole weekends trawling through Instagram for new raw dessert recipes – and quite often that search returns us to Elsa’s Wholesome Life. The Australian nutrition student shares beautiful images of her plant-based food creations on Instagram, accompanied by a hefty catalogue of wholefood recipes on her blog. This week Elsa Bullen shares her recipe for her sweet berry raw love bites – the perfect gift for a friend or loved one, or of course yourself!
1 1/2 cups of raw nuts (Elsa used mostly cashews, some almonds)
1/2 cup buckwheat grouts
10 medjool dates
1/2 cup dried berries (Elsa used goji and cranberries)
1/2 cup raw cacao powder
2 tbsp maqui berry powder
2 tbsp cacao nibs
2 tbsp coconut oil
dehydrated rose petals
- Add all ingredients to a processor and process until combined, roughly – it’s fine if there are chunky bits of nuts and berries, this will look good and give it an uneven texture. Just ensure the cacao powder is evenly distributed.
- Scrape out mixture onto a piece of baking paper, place another piece on top and roll out mixture flat with a rolling pin … or a bottle of wine.
- Cut out your cookies with a heart-shaped cookie cutter. Re-roll mixture and re-cut cookies until all the mixture is cut into little love hearts.
- You may choose to leave your raw cookies like this, or turn your oven onto its lowest heat setting, for Elsa this is about 50°C. Place the cookies onto a lined tray and in the oven with the door open for about 20–30 minutes or until slightly dried out. If you’re a kitchen whiz and have a food dehydrator, then you can use that.
- If you want to decorate the cookies with dehydrated raspberries and rose petals, then do the same with these as the cookies, they may take longer, then sprinkle over the cookies.
NOTE: Feel free to play with the combo of berries and the shape of the cookie cutter. You can store the love bites in the fridge for a couple of weeks or the freezer for a few weeks/months.