Something about the countdown to Christmas is synonymous with an abundance of indulgent goodies. Perhaps it's the sweet joy of being with family and friends, sharing food, festivities and fun. Wrap these delightful little bars as gifts, scatter them on a board for sharing or just sit and savour one by the glow of a cosy fire. Red ribbons optional but chocolate coatings a seasonal necessity!
|Carob Seed and Nut Energy Bars|
Carob Seed and Nut Energy Bars
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
1/2 cup (75g) raw unsalted cashews
1/2 cup (75g) raw unsalted almonds
1/4 cup (35g) mixed unsalted raw seeds (pumpkin, sunflower, sesame, linseed)
2 tbsp chia seeds
2 tbsp ground hemp seeds
1 tbsp coconut oil
2 tbsp carob powder
1 tbsp chicory powder
1 tbsp cinnamon powder
1/4 tsp salt
1 cup (125g) unsweetened pitted soft dried dates (soak briefly if using very hard dates)
1 heaped tbsp coconut oil, melted
1 tbsp carob or raw cacao powder
1 tsp maple syrup or honey if preferred
1. Place cashews and almonds in food processor and pulse a few times until large chunky texture.
2. Add dates and pulse until roughly combined but still very chunky. Do not overprocess unless a very smooth texture is preferred.
3. Add coconut oil, carob, chicory, cinnamon and salt then process until mixture comes together into a cohesive dough. There should still be visiblle nut pieces. Add a tsp of coconut milk or water if mixture is too dry.
4. Add mixed seeds, chia and hemp then pulse briefly to combine or stir through to retain whole seeds if preferred.
5. Transfer mixture to a parchment lined brownie tin or cake tin, pressing down and flattening the surface.
6. Place tin in freezer to set while making chocolate drizzle.
7. Mix carob or cacao into the melted coconut oil (and honey/ maple syrup if using), until smooth and well combined.
8. Remove tin from freezer and drizzle chocolate over the surface. Freeze for 1-2 hours before slicing and storing in freezer or fridge.