we are still trying to get caught up from being out of town for a few days, but each day we get a little more caught up.
a few weeks ago we did a little comparison of a cooked vs. a raw recipe using the same ingredients. but doing the baking method differently. we have always wanted to do a little fun kitchen experiment comparing a baked good vs a raw food.
Michelle debating if she likes them
we know we are not the only ones out there that have ever wanted to know if you could take a baked good recipe and make it RAW. are we right? thought so.
or you might just be thinking that we are weird for trying this. and that is okay with us too.
what can we say we just like doing this differently and looking at things in a different way.
a little more about these chocolate fudge balls. we of course made them gluten free as well grain free. we put cayenne in ours, so they were a little hot. feel free to omit the cayenne and add your favorite flavor…cinnamon or cardamom would be nice.
pure2raw recipe: rich not too sweet gooey fudge balls
makes 10-12 rounds (we got 11)
- 1/2 cup raw cacao powder (or cocoa)
- 1/4 cup mila flour ( or ground chia seeds)
- 1/4 cup mesquite flour (or carob or brown rice flour)
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon liquid stevia
- 1/2 cup pumpkin puree (sweet potato or applesauce)
- 1/4 teaspoon cayenne
Place all ingredients into a bowl and stir. Batter will be very thick and rich.
Scoop batter with a cookie scooper or with a spoon onto a dehydrator sheet (if you want it raw) or on a cookie baking sheet.
If going in the oven have it preheated to 325 degrees. And bakes for about 15 minutes.
If making them in your dehydrator then dehydrate at 105 degrees for about 4 hours.
these turned out to be a little hard on the outside and extremely soft and gooey on the inside.
at first we were not the biggest fans of these. we thought it was a failure recipe. but we kept going back
ended up finishing them for more.
these chocolate fudge balls really grew on us. they are unique. but we really liked them. go figure. they are rich, not overly sweet. more on the bitter side of chocolate. if you like dark chocolate this recipe if for you.
so can you tell which one is cooked vs raw?
to be honest we did not find that big of difference. a slight difference in texture, but overall pretty similar.
the cooked one is on the right and raw on the left! both tasted great! not sure if all recipes would come out similar, but for some reason this one did.
and for those who have asked as about why we use ACV in our recipes like on our mini cakes. we use it as our leavening plus just really love ACV.
Twins Question: we posted on our facebook page about bridesmaid gift ideas, and we wanted to ask our readers here too? Thanks to everyone who has shared an idea, they all have been great!
Anyone else ever do a raw vs cooked experiment for a recipe?
till next time,
L & M