Ditched the unhealthy stuff in the lead up to the holidays, mama?
We’re with you – but hands up who is finding it a little hard to beat the afternoon sugar-slump without actually eating anything containing sugar?
We hear ya. Which is why, when we came across this recipe for this clean – yet very sweet tasting and totally satisfying – treat, we just knew we had to share it with you, dear readers.
Goodbye, 4pm Kit Kats, hello raw cookie dough bars!
Ingredients
- 200 g skinned brazil nuts
- 4 tbsp runny honey
- 2 tbsp coconut sugar
- 3 tbsp coconut oil
- the seeds from 1 vanilla pod, or 1 teaspoon good vanilla extract
- 100 g dark chocolate (70% is good here)
Method
Line an approximately 20cm square brownie tin with greaseproof paper.
First put the Brazil nuts into a food processor and blitz until they are a fine four – don’t over-blitz or they will become nut butter. Add the honey, coconut sugar, coconut oil and vanilla and pulse gently until the mixture just comes together in a ball. Roughly chop the chocolate into small pieces.
Turn out the dough on to a chopping board and scatter over the chopped chocolate, then use your hands to gently but quickly knead in the chocolate and distribute it through the dough.
Press the mixture into a lined baking tray and pop into the fridge for a few minutes. The longer you leave them, the frmer they will be before cutting – 10 minutes will do, but 30–40 minutes is ideal.
Cut into 16 pieces and store in the fridge.
(Recipe and image via ‘A Modern Way to Cook’ by Anna Jones)
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