Superfoods are still cool in 2014, right? And January is about making desserts, yeah?
I like to have a 10 minute tops rule when it comes to recipes. If it will take me under 10 minutes to gather ingredients (house browsing and grocery) then I’m in. I also get easily flustered when there is more than one superfood in a recipe, so that’s another key on my checklist, ya feel me? Great, then I’ve got you covered.
This gluten-free/ vegan (minus honey)/ raw recipe adapted from Kinfolk, required me to only purchase three simple items at the grocery store and very little energy, which is great because I’m not sure I was feeling super enough before them.
Make sure that the dates get mashed up evenly, there may have been a few extra chunks still hanging out in my bars (common knowledge?) But really, these bars were so delicious can you blame the dates for wanting to stick around?
Soak the dates in cold water for 20 minutes and then drain. Line a 8×8 pan with parchment paper.
Place 3 cups of walnuts, 1 cup of cacao & a pinch of salt in food processor, blend until mixture is sticky (about two minutes). Scrap the sides of the food processor as needed. Add 15 dates, 1/4 cup of honey and blend again until all ingredients are combined – roughly a few minutes. Lay the mixture evenly in the pan and place in refrigerate for 20 minutes.
To prepare frosting – Pulse the remaining dates, avocados, cacao, honey and coconut oil in a food processor until mix is smooth. Chill mix for two hours.
Pull the bars out of the baking pan. Spread the top of the bars with the frosting. Sprinkle the remaining walnuts on top. Add fresh sea salt and a dash of chili powder on top. Cut to your liking!