It’s not often I make a recipe that is full of goodness and totally guilt free but this covers both bases. It was borne out of my daughter becoming vegan for ethical reasons and me wanting to treat her to something special.
12 Medjool dates (no stone)
1/2 cup organic desiccated coconut
1 tbsp cocoa powder
1 cup ground almonds
1 tbsp maple syrup
Try to use organic ingredients if you can. Mix all base ingredients in a food mixer then push into a lined tin.
1 1/2 cups maple syrup
1 cup crunchy peanut butter
1/2 cup coconut butter
2 tsp natural vanilla
Pinch of sea salt or more if you like it salty
Cup of your favourite nuts or peanuts
Melt all this down over a low heat then pour onto base. Pop into fridge to set. Once set, melt a bar of 85%/90% dark organic chocolate, add a pinch of salt, then pour over the top and set in fridge. Once set, cut into squares and keep in fridge. But I don’t suppose it will stay there for long!
I make this every Tuesday night for my Wednesday yoga class at the Barefoot Sanctuary, so if you want to taste this delicious bar of nourishing delicious-ness pop by around 10.30am.
MAD MARCH HARE | check out www.themadmarchhare.com for our latest adventures in food and don’t forget our salads every Wednesday. To find out more about the salads, follow on our Facebook page The Mad March Hare | t: 07809 895 469 for any enquiries.