Difference between revisions of "Chocolate Raw Energy Bars"
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* ¾ Cup (75g) Cocoa Powder |
* ¾ Cup (75g) Cocoa Powder |
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* A pinch of sea salt |
* A pinch of sea salt |
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* 1 Cup (80g) Unsweetened Shredded |
* 1 Cup (80g) Unsweetened Shredded Coconut |
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* 2 Tbsp Vanilla Extract |
* 2 Tbsp Vanilla Extract |
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* ~ |
* ~1 1/2 cups water (enough to make it nice and sticky without being wet) |
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== Method == |
== Method == |
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Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a sticky moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving. |
Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a sticky moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving. |
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NB original recipe listed much less water (more like 2-3 tbsp), but I found that didn't hold it together enough, and I prefer a more sticky texture. |
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== Source == |
== Source == |
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Latest revision as of 04:07, 28 September 2015
Ingredients
- 2 Cups (300g) Moist Medjool Dates, pitted and chopped
- 2 Cups (280g) Raw Cashew Nuts
- ½ Cup (60g) Raw Almond (without skin)
- ¾ Cup (75g) Cocoa Powder
- A pinch of sea salt
- 1 Cup (80g) Unsweetened Shredded Coconut
- 2 Tbsp Vanilla Extract
- ~1 1/2 cups water (enough to make it nice and sticky without being wet)
Method
Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a sticky moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.
NB original recipe listed much less water (more like 2-3 tbsp), but I found that didn't hold it together enough, and I prefer a more sticky texture.
Source
http://www.seasaltwithfood.com/2011/05/raw-energy-barschocolate-cashew-and.html
