Monday 25 July 2016

Vegan snickers

vegan, sugar free
Wow, here is an exciting recipe for everybody who likes sweet snacks. I've found today's treat to be for great after gym or swimming. When you really need energy. 

70g medjool dates
100g mix nuts (we used 50g grounded almonds, 50g hazelnuts)
25g cashew butter
100g dark chocolate min 75%cocoa
30g salted peanuts
1 tablespoon coconut oil

Mix dates in a food processor until only small bits remain. Add walnuts and mix until thoroughly mixed.

In mean time break chocolate and place into a heatproof bowl add tablespoon coconut oil. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.

Prepare square form; simply grab a pastry brush and spread a generous oil in form. Line the cake tin with cling film.

Pour chocolate and coconut oil in to nuts and dates mix. Mix well add peanuts mix again. Pour mixture in to prepare square form.

Immediately put the bars in the refrigerator until firm. If the chocolate you're using has been 'tempered', this shouldn’t take more than five minutes for them to firm up. Otherwise the chocolate will take longer.

Bars can be stored at room temperature for up to one month; if using regular melted chocolate, store the bars in the fridge until ready to eat. Wrap these in some foil and stash them in your gym bag.

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