'ENERGY TO KEEP GOING'
- 4 cups cashews
- 2 cups yellow raisins
- 30-35 fresh soft dates (unpittted)
- 1 organic lemon juice and zest
- 1 cup quinoa puffs
- A small piece fresh ginger
- 3 tbsp hemp seeds
- 3-4 tbsp coconut shred
- 3 tbsp chia seeds
- 2 tbsp rice protein (optional)
- 1-2 tbsp coconut oil
- A pinch sea salt
- 1 tbsp vanilla
- 100g dark chocolate 70%-85%
This recipe is perfect for breakfast, snack, after workout... the kind of thing that you like to eat "on the go". I have dipped half of them in chocolate, but you can also use a fork and make some "wavy" lines of chocolate on the top to mix it up. I think the lemon taste gives them a great touch, that pops up in the sweetness of the vanilla, coconut... I enjoy eating them out of the freezer as an ice cream bar, the hemp and the quinoa are crunchy and the layer of chocolate is like a dream come true!
Place the nuts in a blender or food processor and mix until you get small chunky bites. Put the chopped nuts and raisins in a big container. Smash the dates with a food or by using the food processor. Combine with the nuts and the raisins Grate the skin of the lemon and squeeze the juice into the bowl. Grate the ginger. Mix now with the quinoa puffs, hemp and chia seeds, rice protein, vanilla, coconut oil and coconut shred, and a pinch of sea salt. Work with your hands until all the ingredients are mixed together, (if too hard, add some more coconut oil or dates, if too sticky add some more chopped nuts or some extra coconut shreds).
Cover a tray with some parchment paper. Place the dough on it and press it with your hands until you spread it uniformly over the whole tray. Place the tray in the freezer for at least 30 minutes. After this time, remove the tray from the freezer and cut into bars. Melt the chocolate by using a double boiler. Dip half of the bars in the chocolate sauce and place them on a rack or tray. Once again put them on the freezer for a couple of minutes. Enjoy the bars directly from the freezer or wrap them to go!