If you like to try my delicious bars, I've good news for you. They're available at RE-TREAT from tomorrow on ;) A beautiful new yoga studio at Mariahilferstraße! Be quick - you never know how long stocks last :)
WHAT'S IT GOOD FOR?
almonds: high in protein and fiber, antioxidants, vitamin E
cacao: mood improver, antioxidants, magnesium
dates: energy giver, fiber, multiple vitamins and minerals such as calcium, vitamin A & K, zinc, phosphorus
250 g whole almonds
8 pitted medjoul dates
2 tbsp hemp seeds
3 tbsp sunflower seeds
1 tsp ground cinnamon
4 tbsp shredded coconut
4 tbsp water
3 tbsp feinstoff raw cacao powder
2 tbsp coconut oil
1 tbsp agave syrup
4 tbsp whole almonds
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
1. For the filling chop dates roughly and add them with all other ingredients to a food processor or high-speed blender. 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. Set coating aside. Remove bars from the freezer and transfer onto a cutting board. Cut off uneven edges, divide into bar-sized pieces and glaze each bar with the cacao coating. Cut almonds 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! They last for a week!