The good people of Kinfolk have teamed up with the chefs at Hills & Mills in The Netherlands to share a recipe for their famous Raw Cacao Date & Walnut bars… Yum.
Packed with super foods to keep you going throughout your busy days, this one looks like it would be an absolute winner in the office!
For the Frosting
8 dates (about 6 ounces/170 grams), pitted
1 1/2 avocados, peeled and pitted
Heaping 1/2 cup (40 grams) raw cacao powder
3 tablespoons (60 grams) honey
2 tablespoons/30 milliliters coconut or olive oil
1/2 cup (50 grams) walnuts, chopped, to decorate
For the Bars
3 cups (300 grams) walnuts
1 cup (75 grams) raw cacao powder
1 cup (150 grams) dried fruits, such as apricots or raisins
15 dates (about 340 grams), pitted
1/4 cup (90 grams) honey
For the Bars: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.
Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.
Press the mixture into the prepared pan with a spatula. Refrigerate at least 20 minutes.
For the Frosting: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a spatula as needed. Chill at least 2 hours.
For the Assembly: Pull the bars out of the baking pan using the excess paper and place them on a cutting board. Spread the top of the bars with icing and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 bars.
These bars, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.
For more delicious recipes, see our Kinfolk Cookbook here.