Preparation time: 1 h
As I already stated in one of my previous vegan posts, I have an ambivalent attitude when it comes to veganism. Even though I do not agree with everything it claims or stands for, I am absolutely confident when I say that it is definitely worth squeezing in a few vegan days a month – which can be pretty delightful when following great vegan recipes.
Especially when it comes to sweets or desserts, I like replacing refined sugar, milk and butter with vegan goods – with a particular eye on refined sugar, which I am trying to ban entirely from my diet and recipes.
These raw & vegan chocolate-nut bars are not only very tasteful and satisfying tools for your sweet cravings – but they are also an excellent source of power for tiring office-afternoons, exhausting hikes or hours of travelling.
Again you should feel free to play around with the ingredients – use different kinds of nuts and dried fruits, leave out the shredded coconut or the chia seeds and only use as much maple syrup as you need.
- 300 g raw cocoa nibs or pure chocolate (99%)
- 5 tbsp raw coconut fat
- one handful of dried dates
- one handful of shredded coconut
- one handful of sliced almonds
- 2 handfuls of nuts (almonds, hazelnuts, walnuts,…)
- salt flakes / fleur de sel / or basic salt
- 1 tbsp chia seeds
- 5 tbsp maple syrup
- dried berries (goji, cranberries, raspberries, etc.)
- Melt 100 g chocolate and 2 tbsp coconut fat in a small pot.
- Add about 2 tbsp of maple syrup to sweeten.
- Add the sliced almonds and stir well.
- Line baking paper in a small casserole dish or baking tin and cover the base with your chocolate-almond mix. Set aside to cool – preferably in the fridge.
- Meanwhile roughly chop the dried dates and work them through a food processor until you get a smooth, sticky paste. Add shredded coconut and combine.
- Spread this paste onto the slightly cooled chocolate-almond base and cautiously press flat using a spoon.
- Squeeze half of the whole nuts into the date-coconut paste and sprinkle with a few salt flakes.
- Melt the remaining chocolate (200 g) plus 3 tbsp coconut fat in a pot.
- Again sweeten with maple syrup (about 3 tbsp).
- Roughly chop the remaining nuts and add them to the melted chocolate. The same applies to the chia seeds. Stir well.
- Spread this mixture onto the date layer and decorate with dried berries.
- Cool, the whole thing in the fridge for at least 5 hours until you get a giant solid chocolate bar.
- Cut into small bars or bite-sized squares.
You can store them in the fridge for at least a week – but trust me: they will not last that long :)