Submitted by Marie-Claire Hermans, Energy Coach for Experts
When you think of Italy, the first foods that come up in your mind are pizza and pasta. But Italy will also remind you of its crunchy biscotti, soaked in espresso and enjoyed on a lovely terrace in the sun. This raw version is softer but proof-tasted by Italians and even considered as “Mmm, better than the real ones!”
INGREDIENTS
1+ 1/2 C almond flour (simply grind raw dry almonds in a
blender)
1 C course almond flour (pulse almonds into course flour)
2 TBSP raw cacao nibs (optional)
1 C roughly chopped pecan nuts or walnuts
1 TBSP raw cacao butter
1 tsp vanilla extract or seeds of one vanilla bean
1 TBSP raw cacao powder (optional)
Date paste to taste (simply blend some dates with 1 to 2
TBSP of water)
1/4 C almond cream
1/8 tsp sea salt
INSTRUCTIONS
Melt the cacao butter in a double boiler or in your dehydrator
at 115°F
Make the almond cream (blend one part almonds, 2 parts
water, 1 date)
Throw all dry ingredients in a bowl and mix well by hand
Now add the wet ingredients and mix well with a spatula
Shape a loaf cake of about 1.2 inch high
Dry the cake on a mesh screen in the dehydrator at 108°F
during 8 hours (overnight)
Turn your cake and let it dry until you reach the right crunch
for you
Cut the cake into biscotti
Enjoy with a cup of mint tea in the sun
TIPS
Always use raw, organic ingredients for optimal nutrition and digestion
The leftover of the almond cream is lovely in a raw muesli
Take the taste up to another level by adding the zest of one organic orange and 2 TBSP fresh squeezed orange juice
Stored in a well sealed container they will stay well a few weeks
Packed vacuum, you can take them to Italy in your suitcase!
Marie-Claire Hermans
Energy Coach For Experts
www.ravishingraw.com
