39. Chocolate, coconut and raspberry nutty date bars

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I like to take these bars to work in case I get hungry, especially since the canteen doesn’t cater well for vegans.

They’re super easy to make as well, simply throw all of the ingredients into a food processor and when coarsely ground spread into a tin lined with cling film before chilling in the fridge overnight. Simple!

Chocolate, coconut and raspberry nutty date bars:

Ingredients:

1 x 32 g raspberry liquorice bar (completely optional – I had a Panda bar that needed using up)

½ x cup cashews

1 x cup almonds

200g pack of dates (pitted and roughly chopped)

½ x cup frozen raspberries

¼ x cup desiccated coconut

3 x tbsp drinking chocolate (I used Cadbury’s – make sure it’s not the instant version)

Method:

Put all ingredients into a food processor and whizz until all ingredients are coarsely ground. The mixture should bind together when pinched.

Spoon into a container (e.g. a baking tin), lined with cling film and using the back of the spoon, press down.

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Refrigerate overnight.

Turn upside down onto a chopping board and peel off the cling film. Cut into bars and wrap individually in tinfoil. Store in the fridge.

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In the not too distant future I’ll be in France, staying in the arse-end of nowhere for three nights with work. Call me paranoid but I don’t want to go hungry, so I’ll be popping a few of these babies into my suitcase!

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Flash-Gordonette…x

 

 

 

 

 

 

 

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