Ramadan. The season of spending your day thinking about food, dreaming about food, cooking food, eating food and contemplating what food you’ll eat tomorrow.
For those of you who know me, you know that an Ahlam who hasn’t slept well or ate well is not a fun Ahlam. My brain gets super foggy…I’m double checking everything I’m writing right now for typos knowing fully well, that months from now I’ll look back at this post and wonder what I was on when I typed it and how any agency every hired me as a copywriter lol. I promise it’s the hunger. And the sleep.
For some reason, though, the only part of my brain that’s still A-Okay during Ramadan, is the part in charge of cooking and thinking of recipes. My culinary creativity just comes alive in Ramadan!
Anyway, long story short, I made these AH-MAZING raw vegan chocolate pudding bars for dessert–they were super easy to rustle together, they taste great and they’re good for you.
If sweet cravings are your thing when you’re fasting, then boy have I got the solution for you!
- 1 cup of pitted dates
- 1/2 a tablespoon of organic coconut oil
- 1 cup of almonds (walnuts or pecans also work)
- A sprinkle of sea salt
- 2 ripe bananas
- 1 ripe avocado
- 2 tablespoons of melted coconut oil
- 2 tablespoons of maple syrup (or honey, date syrup or agave) (add the sweeteners to taste)
- 3 tablespoons of cocoa powder
- Strawberries for topping (you could substitute with any fruit, or none at all)
How it’s done:
- Grab a pan (Whatever shape you want the bars to look in the end) and line it with cling film–this will help you transfer the bars onto a plate to cut without having them crumble.
- In a food processor, place all the crust ingredients together and pulse until almonds form a soft meal and the ingredients come together.
- Throw the crust ingredients into the pan and press down until the crumbly mixture becomes firm and solid.
- Place the crust in the fridge to firm up even further while you make the filling.
- In a food processor, mix all the pudding ingredients together until well incorporated and forms a beautiful, silky chocolate pudding.
- Pour the pudding over the crust and allow to set in the fridge for at least two hours.
- Top with whatever you’d like when serving and cut up into bars.
As far as I’m concerned, there is absolutely no recipe that is set in stone. Go straight-up bananas. Play with it. Add whatever you’re feeling that day! Life’s too short to stick to the stupid rules, especially when it comes to what you want to stuff in your mouth, man.
Just a little heads up, sometimes the dates for the crust can be a bit dry and you’ll find the crust won’t come together–if that’s the case, just add some more coconut oil. If you accidentally add too much coconut oil, then add more almonds to even it out. You got this!
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