My hubby is about to embark upon a mammoth cycle challenge and these are going to be his energy provider as he pedals along. Energy aside, we absolutely LOVE the taste of these little bars. Whenever we’re going on holiday I always make a nice big batch to have as our sweet treat and to keep us away from bars of chocolates and the likes. They are a tad naughty because of the dates and maple syrup so I cut them into smaller bite size pieces (or course that does mean you can have 2 at once if you’ve earned it!).
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| Prep Time | 10 minutes |
| Cook Time | 540 minutes |
| Servings |
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Ingredients
- 1 1/2 cups raw cashews
- 1 1/2 cups dates pitted and roughly chopped
- 1/2 cup almond butter
- 1/2 cup grade B maple syrup
- 1/2 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp almond extract
- 1 1/2 cups dark chocolate chips
- 1 1/2 tbsp coconut oil
Ingredients
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Instructions
- Grind the cashews to a very find meal in a food processor.
- Add the dates, almond butter, maple syrup, coconut flour, shredded coconut and almond extract and pulse until its a sticky ball of dough.
- Line a small tin with parchment paper and press the mixture into it using your hands (add a drop of oil or water to your hands to stop it sticking).
- Refrigerate for 6-8 hours until its firm.
- Meanwhile, combine the chocolate chips and coconut oil in a steel or glass bowl and set it over a pot of simmering water (making a baine marie) and stir until it's melted.
- Pour the chocolate mixture over the cold cashew mixture and return to the fridge for about another hour.
- Lift the bar out of the tine using the parchment paper and cut into rectangles or small squares
- Store in an airtight container.
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