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Grown-up Snickers Bars

2 tbsp cold-pressed coconut oil 10 fresh soft dates, pitted 1 cup nut butter 1 tbsp ginger powder 1/2 cup pumpkin seeds 1 cup puffed quinoa 1/4 cup almonds, coarsely chopped a pinch sea salt flakes, optional

100 g dark chocolate (70%+) 1/3 cup desiccated coconut



Method:

  • Melt coconut oil in a sauce pan on low heat.

  • Mash the pitted dates with a fork and add to the sauce pan together with the nut butter & ginger.

  • Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat.

  • Add pumpkin seeds, puffed quinoa and chopped almonds.

  • Line a 15 x 20 cm baking dish with bees wax or baking paper and scoop the batter into it.

  • Use the palm of your hands to press everything together tightly.

  • Put in the fridge or freezer, melt the chocolate.

  • Pour the melted chocolate over the base and use a spatula to spread it evenly.

  • Sprinkle with desiccated coconut and put back into the fridge or freezer until cold and firm.

  • You can store the bars in the freezer and they will last for months or in the fridge if you plan on eating them within a few days.

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