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Makes: approx. 20 portions

Preparation Time: 20mins.

Ingredients:

  • 250g (about 10) pitted medjool dates

  • 200g ground almonds (pecans/walnuts work too)

  • 2 teaspoons raw cocoa powder (or matcha if you like it)

  • 1 tablespoon almond butter (peanut butter or tahini work too)

Options:

  • Fruity flavours: grated orange or lemon zest (1 tablespoon), freeze dried raspberries (25g)

  • Crunchy toppings - 3 tablespoons of either: chia seeds, ground pistachios, cocoa powder, desiccated coconut

Method:

  1. If using whole almonds, place in a food processor for about 30 seconds until you get a finely ground texture.

  2. Remove pits from the dates. Place dates in the blender with the ground almonds, almond butter and cocoa powder (and other fruity ingredients if using)

  3. Blend for about 1-2mins. until everything is well combined and a sticky mass has formed

  4. Spread mixture along the base of a cake dish/glass bowl and sprinkle on topping of choice. Place in the fridge for 30mins. to 1 hour and cut into squares.

Penny recommends:

  • For a luminous colour and hint of sourness, use 3-4 tablespoons of freeze dried raspberries (ground in a food processor for 10 seconds) as a topping.

© 2019 Reconnect with Nature.

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