Raw Goji Berry Stuffed Chocolate Treats

Lisa Anderssen and Eric Huss

24 Servings

Ingredients

• 4 cups gluten-free rolled oats
• 2 cups almond flour
• 4 tablespoons raw cocoa
• 2 tablespoons maple syrup
• 2 teaspoons vanilla
• 8 Medjool dates
• Water, as much as is needed to get a smooth, solid mass
• 2 ounces of goji berries
• 2 cups almond flour
• 2 tablespoons (more) tables spoons of maple syrup
• 1 teaspoon gingerbread spice
• 2 tablespoons pomegranate juice (optional)
• 1 cup pistachios, topping

Instructions

1. Start the evening before and soak the goji berries in a bowl of water for 6-12 hours
2. Start with the chocolate layers which will be both the bottom and top layer. Mix the oats in a blender or with a hand blender until you have a flour.
3. Add the almond flour, cocoa, and vanilla and mix the dough well.
4. In another bowl, mix the dates into a fine mass.
5. Put the dates into the dry mix and add the syrup and 1 tablespoon of water.
6. Blend the mixture until it is smooth. If it becomes too dry, add water until you get the desired consistency.
7. Rinse the goji berries and put them in a bowl.
8. Add the almond flour, syrup, pomegranate juice, and gingerbread spices and blend the mixture until you have a consistent blend.
9. Use a square shaped mold and line it with parchment paper – long on the sides so there is some paper to grip.
10. Put in half of the chocolate mass and work it into the form until you have an even layer. This is your top layer.
11. Then lift out the chocolate mass with the parchment paper and wrap the mold with new parchment paper, add the rest of the chocolate and press it out.
12. Then add the goji paste and spread evenly.
13. Now it’s time to put the first chocolate layer by gently laying it over the goji paste with the parchment side up.
14. Chop the pistachio nuts and remove the parchment paper to sprinkle the chopped nuts finely over the cake.
15. Add to the parchment paper back on top and then put the cake in the refrigerator for 2-3 hours.
16. When you remove from the refrigerator, lift the whole cake onto a cutting board and chop it into pieces.