Chocolate Nut Bread - (Ice Cream Sandwiches)

My two favorite ingredients: Coconut and chocolate. This recipe has a date and nut bread consistency, and it is very moist and chewy.  Use round cookie cutters to create sandwich rounds. Fill with Crazy Coconut Ice Cream (or your favorite flavor), and freeze as Ice Cream Sandwiches.The photo does not do this recipe justice, but this bread is fabulous! 

Chocolate Nut Bread
1 cup almonds (soaked overnight)
1/2 cup macadamia nuts
1/4 cup desiccated coconut
1 Tbsp mesquite (optional)
3 dates, pitted and chopped
2 Tbsp raw honey
1 Tbsp yacon syrup, grade B maple syrup, or *YFS
1 apple (or 3/4 cup zucchini)
2 drops Dark Chocolate Medicine Flower Extract (or 1 tsp vanilla extract)
pinch sea salt
2 Tbsp cacao powder
2 Tbsp almond butter
1 Tbsp ground flax seed
1 Tbsp hemp seed

1/4 cup walnuts, soaked and chopped
1/4 cup raisins
water, as needed to mix
dash of cinnamon
dash of cayenne (optional)
2 Tbsp cacao nibs, (optional)

Process all ingredients except cinnamon, walnuts and raisins in food processor or high speed blender. Leave a little chunky. Add walnuts and raisins, cacao nibs, and pulse blend, leaving small chunks.  Using an offset spatula, spread the batter onto a non-stick dehydrator sheet about 1/4" thick.  Dehydrate for 4 hours, flip onto mesh sheet, score with a dull knife, sprinkle with cinnamon, and dehydrate another 8 to 10 hours. (Don't let it dry out too much).

Cover and store in refrigerator up to 3 days or freeze.

Try serving with a bit of nut butter.

*YFS=Your Favorite Sweetener


Mention "Rawfully Tempting" (in Shipping Comments) and receive a Special Bonus Sample from Medicine Flower with your purchase.

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