A chewy bar with a chocolatey icing The best part is that these require no baking
- Carbohydrate 11.6956831258602 g
- Cholesterol 0 mg
- Fat 1.38406250000256 g
- Fiber 0.984899971961975 g
- Protein 0.26607 g
- Saturated Fat 1.17676225000046 g
- Serving Size 1 1 bar (17g)
- Sodium 0.237562500115394 mg
- Sugar 10.7107831538982 g
- Trans Fat 0.10229 g
- Calories 55 calories
Step-by-step
- Combine the dates, tiger nuts, carob powder, water, and collagen in the food processor. Blend until smooth.
- Lightly grease an 8x8 baking dish with coconut oil. Press the bar mixture into the dish with your fingers until it's evenly distributed.
- In a medium bowl, combine the carob, maple syrup, and coconut oil. Stir until a paste forms.
- Spread over the bar mixture until it's smoothed evenly. Pop in the fridge for at least two hours to set.
- Cut into squares. Store in the fridge for 1 week or in the freezer for 2 months.
Pitted dates provide the sticky structural foundation that holds these no-bake bars together without requiring conventional binders. Processing the dates alongside tiger nuts and carob powder demands a food processor with a sharp blade and sufficient motor power to break down the dense fruit fibers fully. Spreading the sticky base requires dampening your fingertips slightly with water to prevent the mixture from adhering to your skin while pressing it into the 8x8 baking dish. Whisking the carob, maple syrup, and melted coconut oil requires patience to eliminate dry pockets of powder before spreading the icing evenly across the surface. Chilling the assembled pan for a minimum of two hours in the refrigerator allows the coconut oil to solidify and the sugars to firm up, yielding clean cuts when portioning. Storing the squares in an airtight container in the refrigerator preserves their chewy texture for up to seven days, whereas freezing them extends shelf life to two months.
