Healthy Date and Nut Slice |
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I created this recipe in collaboration with Beloved Dates using a new product they may be bringing to you soon- Date Paste.
This paste really is DA BOMB so I do hope they bring it in-store for you guys to purchase. I always find dates clump together when I try to blend them- which is fine when I'm wanting that consistency- but I usually like the lumpiness in bars and slices to come from the nuts and seeds in them, not the dates. This paste was perfect as it's so smooth and just mixes really well. It gives these slices the perfect consistency and flavour too. So easy to work with!
So what are you waiting for? Get your ingredients ready and let's bake!
Makes 12 large slices
This paste really is DA BOMB so I do hope they bring it in-store for you guys to purchase. I always find dates clump together when I try to blend them- which is fine when I'm wanting that consistency- but I usually like the lumpiness in bars and slices to come from the nuts and seeds in them, not the dates. This paste was perfect as it's so smooth and just mixes really well. It gives these slices the perfect consistency and flavour too. So easy to work with!
So what are you waiting for? Get your ingredients ready and let's bake!
Makes 12 large slices
Recipe
Base
1 Cup Cashews
1/2 Cup Flaked Almonds
2 Tbsp. Coconut Flour
1/4 Cup Pumpkin Seeds
1/4 Cup Desiccated Coconut
3/4 Cups Date Paste
1 Cup Peanut Butter
3/4 Cup Honey
1/2 Tsp. Cinnamon
1/2 Tsp. Vanilla Essence
Chocolate Topping
2 Bars 75% Dark Chocolate
1 Tbsp. Coconut Oil
1 Cup Cashews
1/2 Cup Flaked Almonds
2 Tbsp. Coconut Flour
1/4 Cup Pumpkin Seeds
1/4 Cup Desiccated Coconut
3/4 Cups Date Paste
1 Cup Peanut Butter
3/4 Cup Honey
1/2 Tsp. Cinnamon
1/2 Tsp. Vanilla Essence
Chocolate Topping
2 Bars 75% Dark Chocolate
1 Tbsp. Coconut Oil
Method
Grease a medium baking tray with coconut oil.
In a blender break up the cashews and almonds into small pieces.
Add the date paste, honey, cinnamon, vanilla essence, coconut, peanut butter, pumpkin seeds and coconut flour to the blender and whizz together to form a sticky ball.
Put the mixture into the baking tray and flatten with your hands or the back of a large spoon.
Pop in the fridge for 1-2 hours to harden (mine hardened in just over 1 hour).
Once the base is hard prepare the topping.
Break up the chocolate into a small bowl and add the coconut oil.
Microwave for 2 minutes or until fully melted, taking it out every 20-30 seconds to stir.
Pour the chocolate over the base and spread evenly.
Pop back in the fridge for 30 minutes for the chocolate to harden.
This will keep for 2-3 weeks in the fridge.
Amie xx
In a blender break up the cashews and almonds into small pieces.
Add the date paste, honey, cinnamon, vanilla essence, coconut, peanut butter, pumpkin seeds and coconut flour to the blender and whizz together to form a sticky ball.
Put the mixture into the baking tray and flatten with your hands or the back of a large spoon.
Pop in the fridge for 1-2 hours to harden (mine hardened in just over 1 hour).
Once the base is hard prepare the topping.
Break up the chocolate into a small bowl and add the coconut oil.
Microwave for 2 minutes or until fully melted, taking it out every 20-30 seconds to stir.
Pour the chocolate over the base and spread evenly.
Pop back in the fridge for 30 minutes for the chocolate to harden.
This will keep for 2-3 weeks in the fridge.
Amie xx
