No Bake Dandelion Beet Chocolate Bars (Vegan, Gluten-Free)
Total Time
3 hours and 15 minutes
Prep Time
15 minutes
Rating
4.86 out of 5 stars
(7)
Ingredients
9 servings
- 1 cup raw walnuts
- 1 cup golden raisins
- 2 tablespoons cacao powder
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup (or any sweetener of choice)
- 1/4 teaspoon sea salt or pink salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup coconut flour
- 1/2 cup raw seeds (unsalted of choice, I like to use a sunflower/pumpkin blend)
- 1/2 cup full fat coconut milk
- 2 whole freshly foraged dandelions
- 5 tablespoons maple syrup (or any liquid sweetener of choice)
- 1/4 cup beet powder
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt or pink salt
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Preparation
Step 1
Line an 8 x 8 baking pan with parchment paper. Set aside.
Step 2
Blend.
Step 3
In a high-speed blender or food processor add all chocolate base ingredients. Blend until mostly smooth.
Step 4
Freeze.
Step 5
Press chocolate base into your prepared baking pan until you have an even layer. Place into the freezer while you complete the next step.
Step 6
Make filling.
Step 7
To your high-speed food processor or blender add beet filling ingredients and blend until fluffy and smooth.
Step 8
Spread filling.
Step 9
Remove pan from freezer and spread beet filling until the chocolate base is evenly covered.
Step 10
Freeze.
Step 11
Place into the freezer for at least 3 hours before slicing and serving. Keep stored in an airtight container in the freezer for up to one month.
Step 12
Enjoy!
Step 13
Save recipe for the next time?
