almonds: high in protein and fiber, antioxidants, vitamin E
raw cacao: mood improver, antioxidants, magnesium
dates: energy giver, fiber, multiple vitamins and minerals such as calcium, vitamin A & K, zinc, phosphorus
300 g whole almonds
100 g oats
300 g dates
2-3 tbsp feinstoff banana powder
5 tbsp shredded coconut
1-3 tbsp water
6-8 tbsp feinstoff raw cacao powder
3-4 tbsp coconut oil
2 tbsp agave syrup
2-3 tbsp cacao nibs
enough for about 15-20 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 together with almonds 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. Then add all other ingredients (except water) and blend well. If the mixture sticks not together by now, add one tbsp water at a time and pulse again. (If too liquidy add more oats if too thick add more water.) 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 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 or freeze them for about 3 months.