Tuesday, 4 November 2014

Date, Ginger and Cocoa raw nut bar

I'm not joking when I say that these are as delicious as the brownie that I made last month.
And I know i'm jumping on some kind of 'raw food nuts and stuff' bandwagon but I've been eating a lot of cake and pastries lately and I'm in desperate need of an alternative that fills me up without inducing guilt and anxiety.  This recipe makes 12-16 servings (depending on how guilty you feel)

Also they're GLUTEN FREE.

200g cashew nuts
50g sunflower seeds, toasted (under the grill for 5 minutes or however best you like!)
50g cocoa powder
200g pitted dates, chopped
100g sultanas
40g stem ginger (stored in syrup)
1tbsp of the syrup from the stem ginger jar
1 tbsp brown rice syrup
a small amount of cold water to bind it all

In a food processor, blitz the cashew nuts and toasted sunflower seeds until fine and consistent.
Add the cocoa powder and blitz again until mixed through.
Chop the pitted dates, but don't be too precise about it.  Add them and the raisins in to the food processor.  Chop the stem ginger and add to the mix with the syrups, blitz again for a minute until it is all combined.  Add some water, a little at a time, and mix until all combined, but not wet.
Line the base of a square or rectangle tray and smooth the mixture out across it.
Place in the fridge and leave for an hour until set, slice up in to servings and store in the fridge in tupperware or serve directly to your tummy.

Katie xx

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