Chocolate Wraps
Elegant and rich - these are simple and can be used in a variety of ways.
Serves 8-10

Wraps
3 bananas, peeled
1/2 C fresh young coconut
1/2 C agave nectar
1/4 C dried bing cherries
3 T raw cacao powder
2 T flax seeds, ground
pinch of sea salt

Filling Ingredients:
1 C cashews
1/2 C pecans
1/2 C fresh young coconut
1 C moist dates (soak in water if necessary)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of sea salt
about 1/4 C coconut water (add as needed)

Preparation:
To make wrap, place all ingedients in a food processor or blender and process until smooth. Pour out onto paraflexx sheet and smooth out very thin - about 1/8". Dehydrate at 115 degrees for about 6-8 hours, flip onto mesh screen and carefully peel off paraflexx sheet. Continue drying for about 4 more hours. Cut into 9 squares.

To make the filling, place all ingredients in a food processor and blend until smooth. Some texture may remain. Add coconut water as needed to keep mixture moist and moving in processor.

To make little pots, take one square and cut into stips, approximately 2" wide. Roll it up and pinch ends to close/seal. Stuff with filling. Decorate with fresh cherries or other berries of your choice.

Keep refrigerated until ready to serve.
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From the recipe files of TheRawTable.com