Oh goodness… Seriously I’m getting myself into trouble by making these. I can’t. I just can’t, stop… Why are they so delicious? Why does chocolate have to be SO good? Just look at that picture, stare at it. Imagine biting into the bar, gently having the fudgy goodness slowly melt in your mouth. Then you get a crunch from pecans which adds to the flavors already making their way around your mouth. Lastly, you hit the crust, adding another short burst of sweetness and nuttiness to finish off that remarkable bite. You are in heaven. You close your eyes, gently press your lips together trying to lock in the flavors forever. All you can say is Mmmmmmm…

I must admit, I had trouble not eating these. Then again, I wasn’t the only one. These took longer to make because they had to set in the refrigerator for 3 hours.  So waiting was a burden on me. I tried to busy myself, really I did. But all I wanted was the fudgy chocolate bar, to hold it in my hands, and pick off the little chocolate corners to savor every bite. I kept opening the fridge to stare at them, hoping it would make them set faster. Then I would pop them in the freezer for a bit to speed up the process. I could. not. wait. Seriously, this was becoming a problem. How can chocolate make you lose control? Well once you try these, you will soon find out.

Finally, I couldn’t wait any longer and pulled them out of the fridge. Cut them into little bars. Then it was the moment I’ve been waiting for. The moment I get to taste these mouth-watering, patience stealing, melt in your mouth chocolate amazement. I gently picked it up in my hands, like it was a delicate little chick. Then I went in and took a slow, gentle bite… Wow! I just about fell over. At that point I wanted to grab the pan, run outside on our deck and lock the doors. No one, no one was going to take this away from me. I tried to fight the urge and it took everything in me to put the pan back into the fridge (after about 2 more). I needed to share this incredible dessert.

Then my mom tried it, and I found her going back for more. My brother came over and stuck himself in the fridge gobbling them up. My friend came over and almost fell out the window, she was in chocolate heaven. My brother came BACK to our house and grab another one. Then I ate the last one, last night. It was a sad moment when I looked down and saw an empty pan. But the temptation was gone and the urge to open the fridge every minute, that was good. Now all I have are pleasant, oh so delicious memories. This is saying a lot, but I think this raw fudgy chocolate bar just may be the favorite dessert I have made. There I said it. These are my favorite! I need to stop talking about them now, I have drooled all over my keyboard. That’s not lady like, now is it?

Please go make these, you will be amazed. You may want to hit me for making something so addictive.

INGREDIENTS: Makes about 24 small bars

For the Crust:

• 1 cup organic sprouted pecans
• 1 cup organic raisins
• accidental pour of vanilla extract
• 1/2 teaspoon cinnamon
• good pinch of himalayan sea salt

For the Chocolate Fudge:

• 1 3/4 cups organic pitted dates
• 2 tablespoons organic cacao powder
• 3 tablespoons melted organic unrefined coconut oil
• 1/4 cup chocolate hazelnut butter (you can make your own using my recipe (highly recommended) or use any other nut butter you like)
• 1 teaspoon cinnamon
• accidental pour of vanilla extract
• good pinch of himalayan sea salt
• 1/4-1/2 cup water (use as needed to get a thick creamy fudge)

DIRECTIONS:

For the crust:

1. Pulse all the ingredients in a food processor until it begins to stick together. Then lay some parchment paper over an 8X8 pan (this makes it easy to get the bars out). Press the mixture into the bottom of the pan, making it nice and even. Put in the fridge.

For the Chocolate Fudge goodness:

1. In a food processor, process all the ingredients together until smooth and thick (about 3 minutes), add as little water as possible. It will thicken up in the fridge a bit. You can also use a blender for this.
2. Spread it evenly onto your crust and chop up some pecans to sprinkle on top.
3. Refrigerate for 3 hours or overnight. Cut into squares and be prepared. I’m warning you.

Lets look at one more picture… Mmmmm. Okay, enough! I have to end this…

A girl who is tempted by chocolate,

Emma