goji berries

CHOCOLATE RAW BARS

CHOCOLATE RAW BARS

Imagine this: you pour yourself a cup of tea or coffee if you prefer and you get that niggling feeling to have something sweet with it. Do you reach for a biscuit jar, a slice of Victoria sponge or a brownie? Or do you decide to be good and have nothing at all? What if there is a solution that gives you a well deserved treat without the butter, refined sugar and even flour. My chocolate raw bars are right on the money.

There has been a bit of an explosion of raw bars on the market lately. I am partial to Naked Bars, they taste great and are a perfect portable boost of energy. They are very popular in my nutrition class they seem to come out when we need a lift from that mid afternoon slump. As much as I love them I thought I could do better and cheaper myself.

Results were excellent, I must say Naked Bars have a competition, my son prefers mine and takes them to school. My friend who had one today asked for a recipe and to take some home with her. Another friend coming tomorrow... I am thinking I should start to package these. Enough of this self indulgent praise. Fire up your food processors and make these bites of indulgent gorgeousness too.


chcorawbar

CHOCOLATE RAW BARS

I do apologise for using American measure only but I got carried away (twice already) and didn’t weigh my ingredients, using cup measure is so much easier. 1 cup = 250ml.

Makes 10 bars

ingredients

1 cup walnuts
1 cup desiccated coconut, unsweetened
10 Medjol dates
2 Tbs raw cacao powder
1 Tbs Maca powder (optional)
1/2 cup raisins
1/3 goji berries
1/2 cup hazelnuts, chopped (each nut into about 4 pieces)

method

  1. In a food processor combine the walnuts and coconut, process till you get reasonably fine texture, it will not be as fine as ground almonds.
  2. Add your cacao and maca powders and whizz around shortly, just until mix trough.
  3. Next add the dates into the mixture and process until it all starts coming together. To test it take a bit of the mix and press together between your fingers. If it sticks together and holds shape you are ready. If the mixture is not sticking together you may need to add another date.
  4. Tip the mixture into a bowl and add rest of the ingredients. Mix well so the ingredients are evenly distributed.
  5. Line a 10x6 inch baking dish with a grease proof paper. Tip the mix into the baking dish and press down to get a compact rectangle.
  6. Chill in the fridge for at least couple of hours before cutting. They will keep a several days in the fridge easily.
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