1/4 cup cocoa powder
2 teaspoons organic decaf espresso, finely ground
10 large medjool dates, pitted
1 tablespoon vanilla extract
10 drops stevia
1 tablespoon agave nectar
- Blend pecans, cocoa, and espresso in food processor until finely ground.
- Add pitted dates and process until blended into dry ingredients.
- Process in vanilla, stevia, and agave until well combined.
- Press mixture into an 8x8 inch pyrex dish. (Add a little water if your batter is crumbly when handling.)
- Freeze for 2 hours. Then cut into squares.
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