Categories : Mazette
Around the house, when things get busy and chaotic, we tend to rely a bit more on snack foods to get us by. Granola bars are something we turn to often, but not the packaged store-bought versions. We like the wholesome and agreeably homemade healthy ones. The ones with all sorts of tasty bits - dried fruit, nuts, seeds, coconut, oats. This recipe, falling into the category of totally appropriate snack food, is real simple to make. All you'll need is a few healthy and substantial ingredients, a reliable food processor, and the self control to not eat all of the chocolate before preparing this recipe.
Coconut Cashew Date Bars with Dark Chocolate makes 16 bars
Grease a 9 x 9 inch pan. Place the cashews into a food processor and pulse until they have broken down into smaller pieces. Add the chopped dates and coconut, pulse until combined. Slowly start to drizzle in the soy milk (any nut milk or water will do the trick) until the mixture starts to loosen up and become the consistency a little thinner than peanut butter. Depending on the moistness of your dates, you may only need a couple of tbsp of almond milk. Do not use more than 1/3 cup, or the mixture may becomes too soggy. Transfer the mixture to a large bowl, and stir in the almond flour until combined. Transfer to a greased square baking pan and press flat with a spatula. Place into the freezer while you prepare the chocolate. In a double boiler, melt the chocolate until spreadable. Pour onto the top of the date square and smooth out with a spatula. Place into the fridge until the chocolate has harden. Cut into 16 squares. Can be stored in the fridge for 2 weeks, or the freezer for 6 months.