Well well I guess it’s time for yet another bar. As you might have figured I really have a weak spot for these energy filled little fellows. It just seems as they are always incredible practical to have on hand and always save my ass when I am two seconds from grabbing a less blood sugar friendly alternative. And if you like me are on the run most of the time this bar is a dear friend around 4 o’clock when you have a little crave or hunger and want a good fixing.
Lately I have been flirting quite a bit with cashew nuts and found that I have a crush on these golden beauties. My favourite thing so far has been raw & vegan yoghurt made out if cashews, yum. But this time I added them to this bar, and besides giving them an awesome zebra look they add a decent amount of crunch, sweetness and super healthy fat.
The bar is fast made and keeps beautifully in the fridge and the freezer and is great to grab on the go. I would gladly add one to any lunchbox or serve with a cup of coffee. So embrace yet another wonder bar and become an even happier person
Cocoa & cashew bars
Makes 12-16 bars
300 g soft dates
100 g nuts (you can use hazel, walnut or almond – or a mix)
100 g cashew nuts
2 Tbsp coconut oil, melted
2 Tbsp raw cocoa powder
1/2 tsp ground vanilla
Preheat oven to Preheat oven to 300 F°/150 C° (fan). Roast the 100 g of mixed nuts for 15-20 min, until slightly golden. If you are using hazelnuts, remove the burned skin with a kitchen cloth. Blend nut in a food processor or blender until semi ground. Then you roughly blend cashew nuts, you want some larger chunks of these. Remove the stones from the dates and blend theses with coconut oil, vanilla and cocoa. In a large bowl mix all of the nuts with the date mixture until you have a sticky dough. In a lined baking tray spread out the dough and divide evenly into a square. Place in the fridge or freezer until it is firm and set. Use a sharp knife to cut out your bars in the size you prefer.
Store the bars in an airtight container in the fridge for up to 14 days.