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RAW AND COOKED SNACK BARS

INGREDIENTS

     +    
RAW CACAO & HAZELNUT BAR

300g raw hazelnuts
30g raw cacao powder
150g soft dates
60g toasted hazelnuts, crumbed
40g coconut oil
2g salt
2g cinnamon

     +    
MIXED SEED & BERRY BAR

110g brown rice or agave syrup
110g honey
8g vanilla extract
80g ground almond
4g Maldon salt
50g peanut butter
400g raw unsalted cashews, roughly chopped
80g dried blueberries or blackcurrants
80g dried cranberries

Method

     +    
RAW CACAO & HAZELNUT BAR

Soak the raw hazelnuts for about 7 hours or overnight and drain them. Dry the nuts and throw them in a food processor. Pulse the nuts a couple of times and then add the dates, coconut oil, salt, cinnamon and cacao powder. Process until everything comes together and place everything on a piece of parchment paper. Press the toasted and crushed hazelnuts on top, pressing down well with a weighted tray on top. Place into the fridge until it sets and cut it into bars.

     +    
MIXED SEED & BERRY BAR

Mix the honey, brown rice syrup, vanilla, almond flour, salt, and peanut butter together until combined. Fold in the cashews, dried fruit all the seeds, until combined. Transfer mixture to prepared baking tray and press very firmly into an even layer packed in as tight as possible. Bake at 150c for 20-25 mins. Remove from the oven and press with a tray for 1 hour, then transfer to the fridge. This firms up the bars which helps them stay compact, then cut.

Share on facebook
Share on twitter
Share on whatsapp

RAW AND COOKED SNACK BARS

INGREDIENTS

   +   
RAW CACAO & HAZELNUT BAR

300g raw hazelnuts
30g raw cacao powder
150g soft dates
60g toasted hazelnuts, crumbed
40g coconut oil
2g salt
2g cinnamon

   +   
MIXED SEED & BERRY BAR

110g brown rice or agave syrup
110g honey
8g vanilla extract
80g ground almond
4g Maldon salt
50g peanut butter
400g raw unsalted cashews, roughly chopped
80g dried blueberries or blackcurrants
80g dried cranberries

Method

   +   
RAW CACAO & HAZELNUT BAR

Soak the raw hazelnuts for about 7 hours or overnight and drain them. Dry the nuts and throw them in a food processor. Pulse the nuts a couple of times and then add the dates, coconut oil, salt, cinnamon and cacao powder. Process until everything comes together and place everything on a piece of parchment paper. Press the toasted and crushed hazelnuts on top, pressing down well with a weighted tray on top. Place into the fridge until it sets and cut it into bars.

   +   
MIXED SEED & BERRY BAR

Mix the honey, brown rice syrup, vanilla, almond flour, salt, and peanut butter together until combined. Fold in the cashews, dried fruit all the seeds, until combined. Transfer mixture to prepared baking tray and press very firmly into an even layer packed in as tight as possible. Bake at 150c for 20-25 mins. Remove from the oven and press with a tray for 1 hour, then transfer to the fridge. This firms up the bars which helps them stay compact, then cut.

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