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INGREDIENTS

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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

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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

50g sunflower seeds

50g pumpkin seeds

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RAW AND COOKED SNACK BARS

METHOD

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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.

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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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