Grown-up Snickers Bars
- Rachel Taylor
- Mar 4, 2019
- 1 min read
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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