Snacks, Sweets
Comment 1

Choc Cherry Power Bars

vegan brownies

If you looking for an easy sweet treat to make then these are the bars for you! They are essentially a raw ball but pressed into a bar shape. You simply blend everything together and then let the bars firm up in the freezer then drizzle with dark chocolate. I know they sound insanely delicious! I’ve given the classic choc cherry flavour combo a healthy twist and used raw cacao and sour dried cherries instead. the cacao makes these bars taste really indulgent. They are packed out with almonds, hazelnuts and oats so you get all of your good fats, protein and fibre, which also makes them the perfect sweet snack for after a workout. I love to whip up a big batch of these and them store in the freezer so I have a healthy snack on hand when I get a sweet craving.

TIP: If your allergic to nuts you can easily swap out the almonds and hazelnuts for sunflower, pumpkin or hemp seeds.

Choc Cherry Power Bars
Makes about 16 bars     Prep/cook – 30 min     Difficulty – Easy

1 cup almonds
1 cup hazelnuts
3/4 cup oats
2 tablespoons cacao powder
10 – 12 dates, pitted
1/2 cup dried sour cherries, roughly chopped
3 tablespoons coconut oil, melted
3 tablespoons flax meal
1 tablespoon cinnamon
dash of h2o
50g 80% dark chocolate
pinch of sea salt

Add the almonds, hazelnuts, oats, cacao powder, cinnamon, flax meal and salt to a food processor. Blend into a coarse crumb.
Add the dates, coconut oil and a dash of water (about 2 tablespoons) to the food processor and blend until sticky dough forms.
Fold in the dried cherries. If you don’t like them chunky you can blend them in at the same time as the dates.
Turn the mix out into a small baking tin lined with baking paper. Mines about 20 by 25 cm.
Press the dough firmly into the tray and freeze for 30 – 40 minutes.
Remove from the freezer and cut into bars as big or small as you like. Drizzle with melted dark chocolate and enjoy.
Store in the fridge or freezer for up to a month.



1 Comment

  1. Pingback: Green Dream Sandwiches | DANIA PORTMAN

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