200 g of dates, pitted
100 g of nuts of your choice (for example hazelnuts, almonds, walnuts)
30 g of hemp seeds, peeled, more to sprinkle
2 tablespoons of raw cacao powder
1 tbsp of natural almond butter (or peanut butter, cashew butter, sunflower seed butter)
1 pinch of sea salt
8 g of freeze-dried raspberries, more to sprinkle
60 g dark chocolate, at least 70% of cacao
Put all ingredients together in a food processor or mix well all the chopped and pureed ingredients with the remaining ingredients by hand.
When using a food processor or blender, quickly knead the dough with your hands after having combined everything. The warmth of the hands makes the ingredients blend together better.
Lay out a baking pan with baking paper and firmly press the dough in with your hands. Melt the chocolate over a hot water bath and then spread it eavenly over the dough. Sprinkle with hemp seeds and freeze-dried raspberries and refrigerate for at least 1 hour to cool down.
Cut the mass into cubes or bars as you like.
Stored in an air-tight container they will last for at least 1-2 weeks.
– The smaller your baking dish, the thicker the bars will be. I used a small bread form and got about 12 very thick bars. But you can also push the mass into a casserole dish, just make sure they are at least 0.7-1 cm high so they do not break too easily.
– You do not need freeze-dried raspberries for the recipe to work. Just leave them out if you cannot find them or do not have them in your cupboard. I do not recommended replacing them with real raspberries.
– You can change the recipe according to your mood and what you have in your cupboard . Ground flax seeds, sesame seeds, flax seeds, coconut flakes, other dried fruits, oats, etc. can all be used in these energy bars. Just make sure that you keep the ratio of 200 grams of dates and about 130-150 grams of dry ingredients.
– You can also omit the almond butter. It just makes the bars a bit smoother.