I am a bit of a sweet fiend. These are a healthy alternative when you just NEED a sweet fix. They are packed full of nutritious ingredients and also don't leave you craving more. 1 (or sometimes 2!) is just enough.
Makes 16 treat size bars
Ingredients
For the base
100g pitted medjool dates
250g ground almonds
1 teaspoon of vanilla extract
Pinch of seasalt
For the gooey layer
100g flaked almonds + 1 tablespoon of coconut oil
200g pitted medjool dates
1 1/2 tablespoons of coconut oil
A drop of water to loosen the mixture (if necessary)
For the chocolate shell
300g 85% dark chocolate (Green and Black's is good)
You also need a tray. I use a 8 inch/20cm square silicone tray as it doesn't need lining or greasing. But if you don't have a silicone tray just make sure that line your tray with greaseproof paper.
Directions
Base layer
Place the dates for the base into a food processor and blend until nice and smooth, adding a little water if necessary.
Add the ground almonds, vanilla extract and salt and blend again.
Press the mixture firmly down into the tray and then place the tray into the freezer for 30 minutes to 'set' the layer.
Gooey layer
Place the flaked almonds and coconut oil into the processor and blend into a thick paste.
Add the dates and extra coconut oil and blend again.
It should be a gooey thick paste (add a little water to loosen if necessary).
Spread the mixture on top of the base layer and return to the freezer for an hour to set.
Chocolate shell
Heat a small pan of water until simmering.
Break the chocolate into a bowl and place the bowl on top of the pan of water, allowing the chocolate to melt (should take a couple of minutes).
Remove the tray from the freezer and slice the now set mixture into 16 equal sized bars.
Take one bar at a time and submerge into the chocolate.
Ensure the bar is covered in chocolate and lift out with a fork onto a baking tray lined with greaseproof paper.
Place the tray with the chocolate covered bars into the fridge to set fully (about an hour).
You could make these a bit more 'nutty' by using peanut butter instead of the flaked almonds in the gooey layer.