My latest obsession – homemade nut butter bars, sort of Snickers like but no where near as sweet and almost guilt free, covered in crunchy dark chocolate. I can’t get enough of them! The first ones I made came from the people at the “Happy Pear” – a nuts bar with a layer of date caramel, covered in chocolate with a sprinkling of sea salt. So good. A big batch, most of which disappeared within a day or two.
Next, I tried a similar recipe from Anna Jones’ “A modern way to cook”, a recipe book which has become something of a bible in my house. I’m cooking my way through this and her other book “A modern way to eat” and loving every recipe!
When making these bars, I chose not to cover my bars completely in chocolate, instead I opted for a drizzle. I have never been a great fan of dark chocolate but as I’m experimenting with a vegan diet, I am learning to love it, albeit in small doses.
Keep these bars in the fridge and the chocolate will be deliciously crunchy when you need a sweet fix! The kids loved these too and had our school not been nutfree they would be in their lunchboxes on a regular basis.
- 200 g whole almonds (skin on)
- 3 tbsp agave syrup or maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 150 g unsweetened desiccated coconut
- 100 g dark chocolate
- a sprinkling of sea salt
- Whizz the almonds in a food processor for 5 minutes until you have a nut butter.
- Add the syrup, coconut oil, vanilla and a pinch of salt.
- Blitz to bring it together.
- Add the coconut and blitz again until you have a dough. Add a little boiling water if it's too crumbly.
- Tip the dough into a lined baking tray and flatten to about 2cm depth.
- Pop into the freezer to set.
- Melt the chocolate and leave to cool a bit.
- Take the tray out of the freezer and cut the slab into 20 or so bitesize pieces.
- Drizzle with the chocolate and sprinkle with a little sea salt if you wish.
- Pop back into the fridge to set.
- Store in the fridge up to a week.