Ingredients:
For the bars:
- 50 g Medjool dates
- 60 g cashew or almond butter
- 40 g (2 tbsp) La Ecohuerta Yacon Syrup
- 15 g odourless coconut oil
- 100 g jumbo rolled oats
- 60 g chopped toasted pecans
- 60 g chopped toasted pistachios
- 50 g fresh or frozen raspberries
- 10 g dried raspberry pieces or powder
- 5 g chia seeds
- 30 g chopped dried organic apricots
- pinch of salt
For the chocolate glaze:
- 40 g cocoa mass
- 15 g (2 tsp) La Ecohuerta Yacon Syrup
- 20 g chopped pistachios
Instructions:
1. To make the bars, start by blending dates, cashew butter, yacon syrup, and fresh raspberries in a food processor until it forms a thick sticky paste.
2. Transfer the paste into a mixing bowl. Add the rest of the ingredients and mix everything with your hands. Leave the mixture to thicken for 15 minutes.
3. Line a square 15 cm baking tray with baking paper and transfer the mixture into the tray. Press well and smooth the surface with a silicone spatula. Let it set in the freezer for a few hours.
4. Take the frozen block out of the baking tray and cut into 8 rectangular bars.
5. Melt cocoa mass in a bowl over a saucepan filled with hot water.
6. Add yacon syrup to the melted cocoa and stir until well combined.
7. Dip the top of each frozen energy bar in the chocolate and sprinkle with chopped pistachios. Leave to set.
8. Store in the fridge for up to 1 week or in the freezer for up to 2 months.