Chocolate Ginger Coconut Cream Bars
1/2 c walnuts
1/4 c ground flax meal
1/4 cup cacao/cocoa powder
1 inch knob fresh ginger, peeled and finely minced
1/2 c dates, soaked
pinch of sea salt
Boil some water and cover the dates; soak for at least 10 minutes
Add walnuts, flax meal, cacao powder, fresh ginger, and salt to a food processor and process until walnuts are finely ground and all ingredient are incorporate
Drain dates when soaking time is done, and add to the food processor with the rest of the ingredients.
Process until sticky crumbs have formed. You may have to stop the processor a couple of times to mix by hand to make sure the dates aren’t staying clumped together.
Line a small skillet (for pie shape) or a small baking dish (for square bars) with cling-wrap.
Press sticky chocolate-date mixture into the base of the skillet/dish, spreading evenly across the base.
Coconut Cream Layer
1/2 c cashews
1/4 c agave nectar or honey
2 tsp dried ground ginger
1/2 cup coconut oil
Cardamom pods or line zest (optional, as garnish)
Add cashews and agave to a food processor or a high-speed blender and process until smooth. This may take several minutes depending on the strength of your appliance.
Add coconut oil and dried ginger and process again until smooth.
Pour mixture on top of chocolate base
Refrigerate/freeze for at least two hours to set, and then serve. Bars will melt if left at room temperature for too long, so best to keep them cold until you’re ready to serve!
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach