Dreamy Chocolate Nut Bars.
Okay, so let’s talk about these beauts… they are perfect for when ya fancy a ‘lil sweet treat, they literally have it all. If you’re into “no bake” kinda bars, you will love these. So easy to make and they last for weeks, so obviously I doubled the recipe and made a ton to keep in the freezer…winwinwin!
-You Will Need-
-For The Bars-
- 10 soft dates, pitted.
- 2 tbsp of virgin coconut oil.
- 250 ml of crunchy peanut butter, or any other nut butter!.
- 75g of pumpkin seeds, toasted.
- 1 tbsp of fresh ginger, peeled and grated.
- 40g of almonds.
- 30g of puffed quinoa.
- a pinch of salt.
~ Now I did actually have some puffed quinoa as I have it as a breakfast cereal quite often, BUT if you don’t you can either pick it up from a health store or, to be honest, I’m sure Rice Krispies (although probably not quite as “healthy”) would definitely still do the trick! ~
Step one: Grease a 15 x 20 cm baking tin or line it with parchment paper.
Step two: Melt your oil in a medium sized saucepan on a low heat and then mash your dates with a fork and add to the pan alongside the nut butter and ginger. Stir for a couple of minutes and then remove from the heat and set aside.
Step three: Roughly chop your pumpkin seeds and almonds and then add them to the pan along with the puffed quinoa and salt. Stir well until combined!
Step four: Pop your mixture into your baking tin and then using the palm of your hand or the back of a spoon (coated in coconut oil), press the mixture down to create an even bar.
Step five: Place into the freezer whilst you prep the chocolate topping.
Step six: Melt your chocolate in a small bowl over a saucepan filled with boiling water. Be very careful as this can be v hot – here is a detailed explanation as to how to melt the chocolate step by step.
Step seven: Remove your baking tin from the freezer and gently pour your chocolate over the bar whilst making sure it looks even and smooth.
Step eight: Let the chocolate set slightly and then sprinkle your coconut on top.
Step nine: Pop back into the freezer and allow to set for an hour.
Step ten: Nearly there (!!) Remove from the freezer and cut into bar like shapes – these can be stored in the freezer in an airtight container for a couple of months! YUM!