Puffed up nut and seed energy bars to feed a clan
 
 
A GUT FEELING:
: Energy Slice
Ingredients
  • 1½ cups pitted dates (190 grams)
  • 1 cup boiling water
  • ½ cup smooth peanut butter (or nut butter of your choice)
  • ¼ cup tahini
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla
  • ¼ cup coconut oil, melted
  • ½ cup almonds (preferably activated)
  • ½ cup pistachios
  • ½ cup pepitas (preferably activated)
  • 3 cups puffed Amaranth
  • ¼ teaspoon Himalayan salt
  • 1 -2 tablespoons of collagen powder (optional)
  • 2 tablespoons finely chopped pistachios for sprinkling
  • ///
  • EASY CHOCOLATE TOP
  • 250 grams 70% + dark chocolate
  • ¼ cup coconut oil
  • ///
  • HOMEMADE CHOCOLATE TOP
  • 80 grams of coconut oil
  • 30 grams cacao butter
  • ½ cup cacao powder
  • 1 teaspoon vanilla
  • 2 tablespoons raw honey
Method
  1. Grease a 12 x 8 inch lamington tin with coconut oil or line with unbleached baking paper so that it comes up the sides.
  2. Pour the hot water over dates and let sit for 5 minutes to soften then discard the water.
  3. Blend the dates, coconut oil, peanut butter, tahini, honey and vanilla in a food processor until a smooth ball forms.
  4. Remove the mixture from the food processor and place into a large mixing bowl.
  5. Combine the almonds, pistachios, collagen (optional) and salt in the food processor and blend until coarsely chopped.
  6. Add the nut mixture and puffed amaranth to the date mixture and mix together with your hands. It’s sticky business!
  7. Press the mixture into the greased tray and refrigerate.
  8. ///
  9. EASY CHOCOLATE TOP
  10. Melt the dark chocolate and coconut oil in a heat proof bowl over a saucepan of gently boiling water.
  11. Pour the melted chocolate over the slice and sprinkle with chopped pistachios.
  12. Sit at room temperature for 30 minutes to cool then place in the fridge to set.
  13. Cut into pieces and store, airtight, in the fridge for up to 1 week.
  14. ///
  15. HOMEMADE CHOCOLATE TOP
  16. Chop the cacao butter into pieces.
  17. Melt the coconut oil in a small saucepan
  18. Remove from the heat, add the cacao butter and allow to sit until melted.
  19. Add the cacao powder, honey and vanilla and whisk to thoroughly combine.
  20. Allow to cool down for 5 minutes
  21. Whisk once more, then pour the over the slice
  22. Sprinkle with chopped pistachios.
  23. Sit at room temperature for 30 minutes to cool then place in the fridge to set.
  24. Cut into pieces and store, airtight, in the fridge for up to 1 week.
Recipe by A Gut feeling at https://agutfeeling.com.au/puffed-nut-seed-energy-bars-feed-clan/