Raw, Vegan, Gluten Free
For lunchboxes, mid-morning pick-me-ups and even desert these fudge-like treats are indulgent with a nutritious edge. Soaking the nuts is an optional step, but it helps deactivate enzymes which inhibit digestion. These will keep in the freezer for about 2 months.
Ingredients (makes about 8 bars)
100 g mixed raw almonds and hazelnuts
50 g raw cashews
35 g dessicated shredded coconut
3 Tbsp coconut oil, lukewarm and liquid
150 g Medjool dates, pitted
2 Tbsp cocoa powder
1 tsp brown rice syrup
pinch sea salt
1/2 tsp ground cinnamon
1. Soak almond and hazelnuts in 2 litres cold water overnight. Line a 20 x 10 cm loaf tin with baking paper.
2. Drain nuts and pulse in a food processor with cashews to create a coarse meal. Add remaining ingredients and 2 tbsp water. Pulse on medium setting until everything comes together in a ball.
3. Press mixture into loaf tin, cover surface with baking paper and flatten with a flat object. Place in the freezer for at least 4 hours before cutting into bars of approximately 2 cm width. Wrap and store in an airtight container in the freezer.