Cocoa energy bars
Ingredients
4 cups pitted dates
½ cup NOMU Cocoa Powder
1 cup raw almonds, finely chopped
½ cup raw cashews, finely chopped
½ cup raw pecans, finely chopped
½ cup desiccated coconut
1 cup rolled oats, uncooked
½ cup oat bran
½ cup dried cranberries (or dried fruit of your choice)
Directions
Place the dates in a bowl, cover with hot water and soak for 15 minutes. Drain.
Place the dates and Cocoa Powder in a food processor and pulse until evenly blended.
Transfer the mixture to a large bowl and add the chopped nuts, coconut, oats, oat bran and dried fruit. Mix thoroughly by hand until combined.
Line a 33cm x 48cm baking sheet with wax paper and place the mixture onto the sheet. Cover the mixture with another piece of wax paper and a baking tray and gently press until compressed and flat. You can use a meat mallet or a heavy rolling pin to create an even surface.
Refrigerate for 1 hour until firm, then slice into bars.
Tip: These energy bars can be stored in an airtight container in the fridge for ± 1 week.
Ingredients
4 cups pitted dates
½ cup NOMU Cocoa Powder
1 cup raw almonds, finely chopped
½ cup raw cashews, finely chopped
½ cup raw pecans, finely chopped
½ cup desiccated coconut
1 cup rolled oats, uncooked
½ cup oat bran
½ cup dried cranberries (or dried fruit of your choice)
Directions
Place the dates in a bowl, cover with hot water and soak for 15 minutes. Drain.
Place the dates and Cocoa Powder in a food processor and pulse until evenly blended.
Transfer the mixture to a large bowl and add the chopped nuts, coconut, oats, oat bran and dried fruit. Mix thoroughly by hand until combined.
Line a 33cm x 48cm baking sheet with wax paper and place the mixture onto the sheet. Cover the mixture with another piece of wax paper and a baking tray and gently press until compressed and flat. You can use a meat mallet or a heavy rolling pin to create an even surface.
Refrigerate for 1 hour until firm, then slice into bars.
Tip: These energy bars can be stored in an airtight container in the fridge for ± 1 week.
Ingredients
4 cups pitted dates
½ cup NOMU Cocoa Powder
1 cup raw almonds, finely chopped
½ cup raw cashews, finely chopped
½ cup raw pecans, finely chopped
½ cup desiccated coconut
1 cup rolled oats, uncooked
½ cup oat bran
½ cup dried cranberries (or dried fruit of your choice)
Directions
Place the dates in a bowl, cover with hot water and soak for 15 minutes. Drain.
Place the dates and Cocoa Powder in a food processor and pulse until evenly blended.
Transfer the mixture to a large bowl and add the chopped nuts, coconut, oats, oat bran and dried fruit. Mix thoroughly by hand until combined.
Line a 33cm x 48cm baking sheet with wax paper and place the mixture onto the sheet. Cover the mixture with another piece of wax paper and a baking tray and gently press until compressed and flat. You can use a meat mallet or a heavy rolling pin to create an even surface.
Refrigerate for 1 hour until firm, then slice into bars.
Tip: These energy bars can be stored in an airtight container in the fridge for ± 1 week.
Ingredients
4 cups pitted dates
½ cup NOMU Cocoa Powder
1 cup raw almonds, finely chopped
½ cup raw cashews, finely chopped
½ cup raw pecans, finely chopped
½ cup desiccated coconut
1 cup rolled oats, uncooked
½ cup oat bran
½ cup dried cranberries (or dried fruit of your choice)
Directions
Place the dates in a bowl, cover with hot water and soak for 15 minutes. Drain.
Place the dates and Cocoa Powder in a food processor and pulse until evenly blended.
Transfer the mixture to a large bowl and add the chopped nuts, coconut, oats, oat bran and dried fruit. Mix thoroughly by hand until combined.
Line a 33cm x 48cm baking sheet with wax paper and place the mixture onto the sheet. Cover the mixture with another piece of wax paper and a baking tray and gently press until compressed and flat. You can use a meat mallet or a heavy rolling pin to create an even surface.
Refrigerate for 1 hour until firm, then slice into bars.
Tip: These energy bars can be stored in an airtight container in the fridge for ± 1 week.
