1 cup raw pecan halves (120 g)
1 cup whole raw almonds (150 g)
1/2 cup raw cacao powder (46 g)
2 tbsp coconut sugar
1/4 tspn fine sea salt
3 tbsp ground flaxseed (21 g)
1/2 cup pure maple syrup
or agave (120 mL)
1 tbsp pumpkin seed
butter or quality peanut butter
How to cook
Add the pecans and walnuts to a food processor and blend into a flour, about 10 seconds. You don’t want to overprocess or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds. Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don’t overprocess.
Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and out to the edges. Use a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place
in the freezer for an hour to firm up. Remove from the freezer and pull out of the bakign tray and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the freezer or fridge. I like mine straight from the fridge as they are chewy and edible that way, but the fridge works too, they will just be slightly softer.
To make the glaze, simply blend the raspberries with the syrup in afood processor until very smooth. Strain through a strainer to catch all the seeds, pressing through with a spoon. Place in the fridge to firm up a bit, or you can add tapioca or a thickener. I added a tiny bit of cocoa powder to mine. It will thicken up in the fridge.
Thanks to www.thevegan8.com for this recipe.