New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
No baking this week, just some easy mixing. Michael say’s if I’m not using the oven, I can hardly call it Gaby’s Bakery. But he was very complimentary on the chocolate covered brownies. “The dates and tahini give it a texture, and the chocolate/cocoa powder a thunderously intense flavour which makes it closer to a deep rich chewy truffle than a brownie. Amazed that something so delicious can be healthy too!” He said.
Ingredients:
170g dates
115g walnuts (chopped)
115g pumpkin seeds
70g raisins
55g chia seeds
45g hemp seeds
40g ground flaxseed
35g cacao nibs
20g desiccated coconut
2 tbsp coconut oil (melted)
Optional – dark chocolate melted to coat
Method:
Place the walnuts, pumpkin seeds, chia seeds, hemp seeds, flaxseed, coconut and cacao in a bowl and mix together. Put the dates, raisins and melted coconut oil in a food processor, add 3 quarters of the seed mixture and blitz until everything comes together and you have a smooth sticky consistency.
Add the remaining seed mixture and mix in with a spoon. Divide this among moulds, or place in a lined baking tray. Place in the freeze and leave for an hour to harden. If you are adding a chocolate topping, melt the chocolate and pour a thin layer over the top before freezing. Once ready remove from the freezer and take out the moulds / take out the baking tray and cut into bars.
Enjoy.
