Hey beautiful people!
Hope you’re having a good week so far. I have to say that, believe it or not, we’re still struggling a bit with the jet-lag. It’s hard to fall asleep and it’s REALLY HARD to wake up in the morning. I think my body is actually rejecting the fact that it’s getting dark so soon now. Also that I’m not on the beach, listening to the ocean with a warm breeze caressing my skin. That might help not feeling at 100%! :)
And that’s where these healthy, energising, chocolaty bars come into the scene.
I honestly think a naughty treat can’t get healthier and tastier than this!!
These bars have a base of dried fruits and nuts, a caramel layer made with dates and to make it even better, they’re covered in dark chocolate!
Now, please, go on and try it – did I mention the recipe is super easy? – you can thank me later! :)
(makes 16 bars – takes 1h ½ - vegan)
for the base:
- 100gr almond flakes
- 80gr coconut chips
- 140gr dried cranberries (or apricots)
- 30gr brown rice syrup
for the middle layer:
- 80gr pitted dates
- 80gr favourite nut butter (I used almond butter)
- 100gr coconut yogurt
for the cover:
- 130gr dark chocolate (vegan)
First of all, blend all the base ingredients together. Don't use high speed though as you want to roughly break the ingredients and mix them together. Cover a tray of (this dimensions) with a oven sheet and pour the base in. With your hands compact and level the mixture and place it in the freezer.
In the meanwhile, prepare the caramel middle layer. Pour some water in a small sauce pan and when it's boiling, add the dates. Boil them for 5 minutes, then drain them and let them cool for a few minutes.
Once again blend together dates with almond butter and coconut yogurt until you achieve a smooth, caramel paste.
Take the tray out of the freezer and pour the middle layer on top and place it again in the freezer for at least 1 hour.
Now that your bars are firm and almost ready, you just need to cover them in chocolate! :)
Take them out of the freezer and cut the block in little bars. Separate them and make sure they're on a oven sheet. Now simply melt the chocolate in a sauce pan (better if you do it as bain-maire) and once it's soft and smooth, cover your bars with it.
Freeze them for 1/2 hour more before to serve them, then conserve in the fridge for up to 5 days.