Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!
After an extended holiday vacation, Food Friday is back! This week, we’re coming to you with another Grub Street Publishing favorite, Raw Snacks. It provides recipes on how to make healthy ice cream, guilt-free salty snacks, and even your own almond milk!
Spicy nuts, crunchy raw chocolate truffles, dream bars, licorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark’s leading raw food exponent, presents in her gorgeous book Raw Snacks. She provides tempting recipes that will inspire you the next time the craving for sugary, chocolate candy and other fat filled sweets comes upon you. Here are tips to quit comfort eating and bad and unhealthy habits once and for all. You’ll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction – because you can really get addicted to feeling good!
Today’s recipe is mentioned in the synopsis: Dream Bars! This delicious and nourishing snack is perfect when you want a chocolate-y treat, but not that guilt that sometimes comes with it. Keep reading for the full recipe.
A chocolate bar full of power and nourishment – a bit of paradise. Make a tray full and keep in the fridge.
Makes 5 bars
60g cashew nuts
60g Brazil nuts
2 tablespoons unsalted pistachio nuts
2 tablespoons goji berries
80g cocoa butter
1 teaspoon vanilla powder
1 tablespoon sunflower lecithin
1 tablespoon agave or coconut syrup
3 tablespoons raw cocoa powder
1 tablespoon mesquite or lucuma
Chop cashew and Brazil nuts coarsely. Mix with pistachio nuts, mulberries, and goji berries and pour the mixture into a brownie tin in a layer approximately 1 cm thick. Gently melt the cocoa butter in a bowl in a bain-marie. When the cocoa butter has melted completely mix in vanilla powder, sunflower lecithin, agave syrup, cocoa powder and mesquite. Mix thoroughly and pour the chocolate sauce over the nuts and berries. Leave to cool in the freezer or fridge. When the chocolate mixture is set, it can be cut into bars. Must be kept cool.
If you enjoyed this recipe, check out the rest of the delicious snacks by purchasing your copy of Raw Snacks here.
Are you interested in a specific cookbook from casemateipm.com? Let us know in the comments, and you might see it in the next Food Friday!