WHAT'S IT GOOD FOR
raw cacao: mood improver, antioxidants, magnesium
dates: energy giver, fiber, multiple vitamins and minerals such as calcium, vitamin A & K, zinc, phosphorus
nuts: cashews and walnuts offer heart-healthy monounsaturated fats
FILLING
70 g sunflower seeds
170 g walnuts
70 g hazelnuts
5 medjool dates
1-2 tbsp hemp seeds
2 tbsp shredded coconut
3 tbsp water
3 tbsp agave syrup
GLAZE
4 tbsp feinstoff raw cacao powder
2 tbsp coconut oil
2 tbsp agave syrup
TOPPING
2 tbsp caco nibs
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 chop dates roughly and add them with sunflower seeds, walnuts and hazelnuts to food processor or high-speed blender. Pulse until you get little chunks. Add all other ingredients for the filling and pulse 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. 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. Sprinkle raw cacao nibs 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!
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