Perfect for lunchboxes, perfect to have with a coffee, these are perfect for this time of the year…
Donna Hay’s raw date cacao and matcha chocolate bars
20 fresh dates (350g), pitted
1 cup (160g) almonds
1 cup (150g) cashews
2 tablespoons coconut oil
½ cup (50g) cacao powder
¼ cup (20g) matcha powder, plus extra for dusting
2 tablespoons black chia seeds
½ cup (50g) LSA++
Place the dates, almonds, cashews and coconut oil in a food processor and process until the mixture comes together. Add the cacao, matcha, chia seeds and LSA, and process until the mixture sticks together. Press the mixture into a 20cm x 20cm lightly greased square cake tin lined with non-stick baking paper. Refrigerate for 2 hours or until firm. Remove from the tin, dust with matcha and cut into 2cm x 10cm bars to serve. MAKES 20.
+ Matcha is a finely ground green tea powder that is said to have powerful antioxidant properties.
You can find it in tea shops, health food stores and Asian supermarkets.
++ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.
Tip: The bars will keep in an airtight container in the refrigerator for up to two weeks.
This recipe is from Donna’s fourth issue of Fresh + Light – your guide to a wholesome and warming winter. With nourishing chicken soups, power-packed noodle stir-fries, easy homemade granolas and decadent, good-for you cakes, there’s more than 75 new recipes to start cooking now.
The issue in on sale now online, in newsagents and supermarkets + the digital edition is available on the App Store
You can also follow them here @freshandlight
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )
+ CLICK HERE for more of Donna’s recipes on bellaMUMMA