March 22, 2013

Cheeky Choco Coco Raw Bars

I am delighted that it is now fairly easy to find delicious raw bars in many shops. The only thing that I find hard to swallow is their price, eeek! Naturally, what sprung to my mind was to try a homemade version of these beauties! After reading labels of shop-bought bars, it seemed to me that this was feasible. The element to get right was the quantities of each ingredient. I was pretty chuffed with how my bars turned out, whether the mix of flavours or the consistency. In the end, it probably cost me a quarter of what I would have spent if I had bought them at the shop and was as good if not better.
Have a great weekend!

Cheeky Choco Coco Raw Bars – makes 8 bars
• 300g Medjool dates, pitted
• Juice of ½ lime
• 80g cashew nuts, soaked overnight, rinsed and drained
• A pinch of chilli powder
• 30g desiccated coconut + extra for sprinkling
• 2tbsp raw cocoa powder

1. Place the dates with the lime juice and cashew nuts in the bowl of a food processor and blitz until it forms a rough sticky paste.
2. Transfer to a bowl, add the chilli powder, coconut and cocoa powder and mix well with a wooden spoon. Spoon the mixture onto a small square dish lined with baking paper. Smooth the top out with the back of a spoon. Sprinkle with extra desiccated coconut and place in the fridge for at least 3 hours.
3. Cut about 8 bars. What is not eaten at first can be kept in the fridge for at least 5 days.

Barres Crues Choco Coco – pour 8 barres
• 300g de dattes Medjool, dénoyautées
• Jus d’1/2 citron vert
• 80g de noix de cajou, trempées pendant une nuit, rincées et égouttées
• Une pincée de piment en poudre
• 30g de noix de coco en poudre + extra pour saupoudrer
• 2cs de poudre de cacao crue

1. Mettre les dattes, le jus de citron vert et les noix de cajou dans le bol d’un mixeur et mixer jusqu’à l’obtention d’une pâte collante.
2. Transférer dans un grand bol, ajouter le piment en poudre, la noix de coco et bien mélanger avec une cuillère en bois. Transférer dans un petit plat carré recouvert de papier sulfurisé. Lisser la surface avec le dos d’une cuillère. Saupoudrez de poudre de noix de coco et mettre au réfrigérateur pour au moins 3h.
3. Couper environ 8 barres. Se conserve au réfrigérateur pendant au moins 5 jours.

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