Little brownie bars, using dates as the base and for sweetness. Great for handbag snacks, a three pm pick-me-up or for energy on a long run. these are chocolatey, fudgy and more than indulgent enough for dessert to a great meal.
- 2 Tbsp cocoa butter (or coconut butter if you cant find cocoa butter) (see note below)
- 1 x 250g date block, or 250g pitted dates
- 2 Tbsp water (30ml)
- 1 cup dark cocoa powder
- 50g ground almonds (or other ground nuts)
- 75g buckwheat groats (the kernels)
- 75g roasted coconut flakes
- 2 tsp cocoa nibs
How to make them
- Chop the date block or pitted dates into small chunks
- Mix the dry ingredients (ground almonds, cocoa nibs, buckwheat groats, coconut flakes and cocoa powder)
- Melt cocoa butter in a pot over medium heat
- Add the dates to the pot, mix to coat the date in the cocoa butter.
- Using a strong wooden spoon, press the dates and try to break the dates down as they begin to soften. Add the water to help with the softening process until the dates become smooth.
- Add the dry ingredients to the smooth date mixture and mix well.
- Press into a small square baking dish lined with baking paper
8. Refrigerate until firm (about 2 hours), then remove from tin and slice into squares
9. Keep in an airtight container in the fridge.
Cocoa butter results in harder, better setting bars than with coconut butter. This is because cocoa butter melts at 34°C (so remains harder for longer), while coconut oil melts at about 24°C and softens the bars quicker.