One of the many delicious festive greek treats that may appear on Christmas plates along kourabiedes, diples, melomakarona and kormos are kariokes. Kariokes look like half moon shaped chocolates that are filled with a mixture of ground cookies, cocoa, sugar, eggs and butter. Obviously not what you would consider a healthy treat. Until this recipe! Not only I veganized them, but I also used the best ingredients I could while creating a decadent treat. They are much lower in fat, gluten free, sugar free and raw! This recipe makes about 30-35 small kariokes.
6 pitted dates
2 bananas, chopped
1/2 cup coconut flour
1/2 cup chopped walnuts
1/4 cup cacao powder
1/4 cup oat milk (any non-dairy milk)
1 tbsp coconut oil
120gr cacao butter
50gr cacao powder
To make the filling use a food processor and add the bananas, dates, oat milk and blend until smooth. Then add the coconut flour and the cacao powder and keep blending to incorporated them. You will get a pasty cookie dough. Transfer it in a bowl and mix in the chopped walnuts. Knead it like a dough to distribute the walnut pieces. For the traditional half-moon shape, divide the dough in two, place them on a non-slip mat or foil and roll them in two logs, about 3cm wide and 10cm long (very roughly!). If you want to make other shapes using cookie cutters, spread the dough out and proceed like you would with cookies. Put them in the freezer for 2-3 hours to firm up more. 10 minutes before you take them out, start making the coating. Chop the cacao butter finely and mix it with the erythritol. Use a double boiler to melt it and keep stirring to dissolve the erythritol crystals, then add the cacao powder and whisk until smooth. Take the dough out of the freezer and prepare for things to get messy!!
If you are doing the logs, slice them in equal slices, about 1cm think.
Dip each piece in the chocolate using a fork and then place it on a cookie cooling rack to set.Repeat with all the pieces. Let them set and place the in the fridge. They will keep for 10 days.
*If you have leftover chocolate, pout it in mold to make bite sized raw chocolates, sprinkling them with nuts or freeze dried fruit.
*I suggest you place a foil under the cooling rack if you don’t want to spend the rest of your day scrubbing chocolate off your counters-not that I would know anything about that…