Auto Draft
Ingredients
- 8 Medjool dates
- 65g coconut oil, melted
- 60g ground almonds
- 1 teaspoon vanilla extract
- 70g smooth peanut butter
- 1 tablespoon cacao powder
- 50g oats
- For the chocolate coating
- 50g cacao butter
- 1 tablespoon maple syrup
- 1 teaspoon sugar-free vanilla extract
- 1 tablespoon cacao powder
- 1 tablespoon cashew butter (or other smooth nut butter)
- 1 tablespoon tahini
Instructions
- Add all of the filling ingredients to a food processor and whizz until they form a ball.
- Pour into a 20 x 20cm tin lined with parchment paper and then, using the back of a spoon, press down until it is uniformly flattened.
- Cover the tin with cling film and place in the fridge for 4 hours until set.
- To make the chocolate, bring a saucepan of water, roughly a quarter full, to a boil and then reduce to a simmer.
- Add the cacao butter to a glass bowl and place over the water to melt.
- Make sure the water doesn't touch the bowl. When melted, remove from the heat and stir in the remaining ingredients until it becomes smooth and silky.
- Leave the chocolate in a cool place for about 5 minutes so that it can thicken up. This makes it easier to coat the bars.
- Dip each of the bars into the sauce and then place on a flat baking tray lined with parchment paper.
- When you are finished, place in the fridge to set for about 10 minutes. If the chocolate is too thin when, you can repeat the dipping.
- To re-melt the chocolate, place it back over the saucepan of water for a few moments and then re-dip the bars.
- Store in fridge for 1 week.
Notes
Recipe and picture courtesy of Aileen Cox Blundel of Baby Led Feeding
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