This is a very-verrrrrry classic greek dessert. It’s popular for many reasons… it’s really cheap to make it, super easy and quite addictive. It also looks great.The downside? It’s filled with sugar, eggs and butter or margarine…So I have been stuck with this idea to make an updated version of it for quite a while. I tried 3 different variations and the third result in something incredibly good, so whatever you are doing right now, stop-it can wait, go make this recipe!
You can totally play with this recipe and use any nut or seed butter you have on hand and change the flavors. I went for a nutella flavor using the hazelnut butter, which is not raw. It would also be delicious with peanut butter or raw almond butter. Optionally you can also add in chopped nuts, in this case toasted hazelnuts.
Oh and by the way, the first part of the recipe minus the coconut oil, makes a mean nutella spread!
180gr (hazel)nut butter
20 pitted dates
2 ripe bananas
75gr cacao powder
1 tbsp coconut oil
200gr cookies of your choice
1/4 cup non-dairy milk or water
In a food processor, add all the ingredients except the cookies and milk and process until silky super smooth. In a large bowl, break up all the cookies with your hands and wet them lightly with the milk. Add in the chocolate mixture and mix it all together using your hands… When you are done, try not to lick every single one of your fingers…willpower…If you can!
Cut a piece of aluminum foil and place the mixture there in a long shape. Use the foil to try and shape it, like you are making a big sushi roll. Seal it with the foil and place it in the fridge over night or until its firm enough to serve.