MACA NUT BARS WITH GINGER CACAO GLAZE

WHAT'S IT GOOD FOR

maca: boosts energy, improves mental function, rich in amino acids and vitamins

nuts: heart-healthy monounsaturated fats

cacao powder: mood improver, high in antioxidants and magnesium

dates: rich in vitamins and minerals

INGREDIENTS

FILLING

1/2 tbsp maca powder

200 g dates

8 tbsp ground hazelnuts

2 tbsp coconut flour

100 g cashews

GLAZE

1/2 tsp ground ginger

2-3 tbsp cacao powder

2 tbsp coconut oil

1 tbsp agave syrup

TOPPING

3 tbsp cashews

enough for about 10-15 bars

GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula, cooling rack

HOW TO:

1. For the filling add dates a food processor or high-speed blender and blend until there are little chunks left. Then add all other ingredients and blend again. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.

2. Either use your hands or a spatula to press down the mixture until you get a flat even block. Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Freeze for a at least an hour until it is solid.

3. In the meantime melt coconut oil for the cacao coating and add raw cacao powder as well as agave syrup. If it is too liquidy just add a little bit more cacao powder and stir until everything is well combined. Set coating aside.

4. Remove bars from the freezer and transfer onto a cutting board. Cut off uneven edges, divide into bar-sized pieces and cover each bar with the cacao coating. Chop cashews roughly and sprinkle on top. Repeat with remaining pieces. Place bars on a cooling rack or parchment paper to set. Enjoy and keep leftovers refrigerated!