These raw bars are packed full of flavour, nutrition and are totally delicious! The bars themselves are a wholesome blend of raw almonds, chia meal, dates, desiccated coconut, almond butter, coconut oil, maple syrup and pure vanilla extract. Plus, they are easily made in the food processor. But what makes these bars even more delectable is the thick, healthy, Jaffa ganaché frosting.
You can use either a stick blender or an ordinary blender to make the ganaché frosting. If you use a blender, scrape out enough ganaché to cover the slice, I like to add about a cup of dairy free milk to the blender. You will need to scape down the side and the lid of your blender, as you definitely do not want to waste any of that chocolaty goodness! Blend until the chocolate has dissolved into the milk, scraping down the sides when necessary, and you now have yourself a delicious jaffa milkshake. Yum…chefs treat!!
For accurate cup measurements, I sift the raw cacao powder before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
The bars are best eaten straight from the refrigerator.
Update: these bars freeze and defrost well. They don’t take too long to defrost and their texture is not compromised from being frozen.
Makes 12 Bars
44g (1.6 ounces or ¼ cup) chia seeds
300g (10.6 ounces or 2 firmly packed cups) raw almonds
100g (3.5 ounces or approx. 8 medium sized) Medjool dates (weight was taken after the seeds had been removed)
48g (1.7 ounces or ½ cup) desiccated coconut (I use this brand)
125g (4.4 ounces or ½ cup) unsalted almond butter
¼ teaspoon (1.25ml) salt
60ml (¼ cup) coconut oil, melted (I use this brand)
2 tablespoons (30ml) maple syrup
1 tablespoon (15ml) pure vanilla extract
Jaffa Ganaché Frosting
180ml (¾ cup) maple syrup
80ml (⅓ cup) coconut oil, melted (I use this brand)
45g (1.6 ounces or a firmly packed ½ cup plus 1 tablespoon) raw cacao, sifted (I use this brand)
1 teaspoon (5ml) finely grated orange zest
1 teaspoon (5ml) pure vanilla extract
⅛ teaspoon (0.625ml) salt
Line a 28cm X 18cm slice tin with baking paper/parchment, leave enough over hanging so you can easily lift the slice out once its chilled.
Add the chia seeds to a coffee or spice grinder and process until the seeds become a meal.
In a food processor add the chia meal, almonds, dates, desiccated coconut, almond butter and salt. Process until it’s nicely broken down into a rough meal.
Mix the maple syrup and vanilla into the melted coconut oil before pouring it into the food processor. Process again until the ingredients form a coarse paste.
Press the mixture into the prepared tin and then use the back of a spoon to firmly compact the slice further, before setting aside.
To make the ganaché frosting, add all the ingredients to a tall cylinder shaped jug and blend until the chocolate becomes thick and glossy. I use my stick blender to do this, but you can also use an ordinary blender too. However, you will need to scape down the sides when necessary, then continue to blend for a minute or so, until well combined.
Evenly spread the ganaché over the slice and bang the tin on the bench a few times to release the air bubbles. Place in the freezer for about 40 minutes. The ganaché does not set completely solid.
Lift the slice out from the tin to a chopping board, use a large sharp knife to cut the slice lengthways into 3 and then cut these again into 4 even pieces., wiping the knife clean after each incision.
Store in the refrigerator or freezer in a single layer in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse