What a delicious bar! I wasn’t too sure how dates in this amount was going to work in the oven, but it exceeded all of my expectations!
Ingredients
18 Dates (Soft) – pitted
1 very ripe Banana
4 Tbs Agave Nectar
4 Tbs Coconut Oil – melted
⅓ cup non-diary milk
½ cup Almond Flour
½ cup Coconut Flour
2 Tbs Arrowroot Starch/powder
1 Tbs Chia seeds
3 Tbs Cocoa
100g Organic Dark Chocolate
Instructions
Preheat the oven to 170 degrees Celsius.
Place the dates, banana, agave, milk and oil in a food processor and blend until smooth or for approx 5 min. Add the rest of the ingredients except for the dark chocolate and blend.
With non stick baking paper line a bread tin. Pour the mixture into the tin.Using a spatula, pad down the mixture to get to the edges. Bake for exactly 20min. Do not test like you would a cake.
Remove and cool on a cooling rack. Meanwhile melt the dark chocolate in a bang marine. i.e. in a saucepan put 1 inch of water, and then place a glass bowl (or another smaller saucepan) inside the first saucepan. The smaller saucepan should not touch the water.
Place the chocolate in the smaller saucepan and melt on the lowest heat. Will take approx 20-30min to melt. Once bar has cooled, pour melted chocolate over bar and with a spatula smear on all the ends.
Allow to cool completely or place in the refrigerator so chocolate can harden. These can be cut in portion size and frozen.
To cut these without breaking the chocolate icing, cut it upside down.
Really delicious!
Enjoy!