Totally vegan, minty and yummy!
Makes : 7 super big bars, around 14 smaller
2 Tablespoons Lemon Juice
1 Cup gooey Medjool Dates (Pitted)
1 Heaped Tablespoon Almond Butter
1/3 Teaspoon Himalayan Salt
1/4 Cup Raisins
1 Teaspoon Vanilla Extract
1/3 Cup Coconut Oil
1/4 Cup Water
1 Cup Rolled Oats
1/4 Cup Pumpkin Seeds
1/4 Cup Ground Flax Seeds
1/4 Cup Hemptons Shelled Hemp Seeds
1/4 Cup Sunflower Seeds
1/4 Cup Chia Seeds
1/4 Cup Sesame Seeds
1/4 Cup Cacao Nibs
Chocolate Mint Coating
1/4 Cup Cacao Powder
2-3 Drops Peppermint Essential Oil
1/4 Cup Maple Syrup
1/4 Cup Coconut Oil
2 Tablespoons Baobab Fruit Powder (Cream of Tartar)
2 Tablespoons Maple Syrup
2 Tablespoons Coconut Oil
To make the bars:
Blend the lemon juice, dates, almond butter, salt, raisins, vanilla, coconut oil and water into a thick caramel-like mixture.
Throw all the dry ingredients (seeds, oats and cacao nibs) into a large bowl.
Scoop the caramel mixture into the dry ingredients and mix in until you have a sticky mass that holds its shape and doesn't crumble. Essentially you're using the caramel mixture to bind together the dry ingredients.
Press into a lined standard bread loaf pan and let sit in the freezer for at least a couple hours or until solid. Once solid, slice into bars or squares (whatever you like).
To make the chocolate:
Melt the coconut oil then stir the other ingredients into it until you have liquid mint chocolate. Dip the solid bars into the chocolate and set them on a cooling rack or lined backing pan, then pour the remaining chocolate over the bars so they are double coated. Leave in the fridge or freezer to harden the chocolate while you make the baobab drizzle.
To make the drizzle:
Melt the coconut oil then stir in the rest of the ingredients, it ends up looking like caramel! Drizzle over your chocolate-coated bars and put in the fridge overnight. Enjoy!