Crunchy Chocolate Squares
Total Time
2 hours and 40 minutes
Prep Time
0 seconds
Cook Time
2 hours and 40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
20 servings
- 15 pitted Medjool dates
- 8.8 oz raisins
- 3 oz dried goji berries
- 3 oz buckwheat
- 4.4 oz blanched almonds
- 4 oz pistachios
- 2.5 oz pumpkin seeds
- 4 tablespoons coconut oil
- 0.3 oz desiccated coconut
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Preparation
Step 1
Place the soaked dates into a food processor with half of the water they were soaked in, along with the melted coconut oil, pulse until smooth.
Step 2
Add the rest of the base ingredients and pulse until it comes together but still feels chunky.
Step 3
Remove from the food processor and transfer to a deep 23cm baking pan or cake pan lined with parchment paper.
Step 4
Press down to even out and place into the freezer for 30 minutes to firm up.
Step 5
Make the topping by melting the cacao butter and adding in the maple syrup and cacao powder. Whisk well to avoid lumps.
Step 6
Pour the mixture on top of the base and leave to cool down to room temperature.
Step 7
Sprinkle with some extra chopped nuts and dried fruit, before placing into the fridge to set for 1-2 hours.
Step 8
Once set, cut into equal pieces.
Step 9
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