#Mocha#chocolate#protein#bars as #breakfast or #snack idea.#Yummy#creamy layered bars with almond-date-cocoa base, cashew-vanila-espresso-protein-coconut middle layer and thick chocolate top layer. Total #vegan and #healthy#sweets .The recipe is super easy so if you want it just write it in the comment.Also you can tag your #friends who would #love to enjoy them? 😀💚🐭RECIPE⤵
1 cup raw almonds (I used toasted )
10 pitted medjool dates
2 tbsp raw cacao powder
1 tbsp melted coconut oil
1/4 tsp sea salt
1 1/2 cup raw cashews (soaked for 20 minutes in hot water)
2 tsp instant espresso powder or 1 espresso
1/4 cup warm water
1/3 cup maple syrup or other sweetener
1 1/4 cup coconut cream
Top layer ingredients:
1/3 cup coconut oil (melted)
1/2 cup raw cacao powder
1/4 cup maple syrup
1 tsp vanilla or 1 tbsp almond butter
½ cup plant protein of your choice (optional)
Place the crust ingredients in a food processor and pulse until a fine crumb consistency is formed. If your dates are a little hard you can soak them in warm water for 5 to 10 minutes.
Line a pan with parchment paper(I used 12x30cm) and dump out the crust mixture evenly in the pan. Place in the freezer while you make the filling. Drain and rinse the cashews from the soaking water and place in a food processor. Dissolve the espresso powder in 1/4 cup of warm water. Put it with all rest ingredients in food processor and mix until very smooth.
For the coconut cream, ensure you refrigerate 2 cans of full-fat coconut milk overnight so that the thick cream separates to the top of the can. Alternatively use really dense coconut milk.
Pour this mixture on top of the crust in the pan and freeze for at least 2 hours.
After freezing prepare the chocolate topping by melting coconut oil with raw cacao, maple syrup, and vanilla in a pan over low heat. Once just melted remove the sauce pan from the heat and whisk until very smooth. Immediately pour this on top of the now frozen mocha cream layer. Let this freeze for another 20 to 30 minutes before removing and slicing into bars. Remove from the freezer about 20 min before slicing and serving.
The easiest, treatiest Friday night dinner I know. Oozing shallot kebabs - just squeeze them out of their skins - barbecued bavette steak topped with melting gorgonzola. Plus a handful of rocket and a pile of oven fries. Because Friday nights were made for taking it easy..... Thats me, @genevieveeats, over and out from my shallot-laden week. Thanks for having me! xxx #shallots#alliums#steak#bavette#barbecue#grilling#fries#easyrecipes#fridayfood
Its @genevieveeats here with my final day of shallot-fun ... and I'm back at my favourite spot, the barbecue! Now I spend a lot of time thinking of barbecue recipes, but this has to be one of my best and definitely the simplest. Simply thread whole unpeeled shallots onto skewers and grill until a little blackened all over and squishy to the touch..... in a bit I'll share what happens next.... #shallots#alliums#barbecue#grilling#seizesummer
A bouquet of Roasted Asparagus with Buttered Scallions and Garlic Scapes. On the blog today! Happy Friday! We are planning a back-to-the-past indoor roller skating event. I haven't done this since I was 8 ...oh boy😆What are your plans for this weekend??
100% homegrown 🍆🌿 pan fried eggplant in coconut oil, miso paste and a dash of honey served with sautéed kale - delicious and nourishing! Fresh shallots and herbs are so handy to have growing in your garden or even just a pot on your kitchen windows sill, they are a great way to add a nutrient rich flavour punch to any dish ! #eggplant#kale#homegrown#urbanorganicgardener#urbangardening#organic#shallots