"Another shot of these super yummy Raw Nutella Bars ? - I already ate all of them ? #sorrynotsorry
The recipe is up some posts back ✨
Wish you a wonderful evening!
#dessert #nutella #rawvegan #thefeedfeed #whatveganseat #yuminthetumrepost #nourishnotpunish #veganfood #veganfoodshare #veganfoodlovers #healthyfoodshare #foodstagram #f52grams #healthychoices #foodshare #TCMLivingWell #buzzfeast #gloobyfood #glowlean #chocolate #veganfoodporn #rawfood #sweettooth #cleaneating #nomnom #nobake #ahealthynut #nomnom #huffposttaste #thechalkboardeats"
Raw Nutella Bars
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Recipe Intro From vegankrizzleybear
RECIPE:
You need:
260g soft dates, pitted
180g nut pulp (I used cashew)
1 tsp pink Himalaya salt
1 tsp mesquite powder
60g peanut butter
30g tahini
Method: In a food processor, process dates, pulp, salt and mesquite until well combined. Then add the peanut butter and tahini & process again until very creamy & smooth. It can take 1-2 minutes.
Now spoon the fudge into a lined slice tin & store in freezer.
Chocolate:
8 tbsp coconut oil
2 tbsp maple syrup
2 1/2 - 3 tbsp raw cocoa powder
Method: Add everything into a mug & whisk until well combined.
As soon as the fudge is a bit firmer, cut it into bar shape. Cover every bar with chocolate. Store in freezer. Enjoy!
You need:
260g soft dates, pitted
180g nut pulp (I used cashew)
1 tsp pink Himalaya salt
1 tsp mesquite powder
60g peanut butter
30g tahini
Method: In a food processor, process dates, pulp, salt and mesquite until well combined. Then add the peanut butter and tahini & process again until very creamy & smooth. It can take 1-2 minutes.
Now spoon the fudge into a lined slice tin & store in freezer.
Chocolate:
8 tbsp coconut oil
2 tbsp maple syrup
2 1/2 - 3 tbsp raw cocoa powder
Method: Add everything into a mug & whisk until well combined.
As soon as the fudge is a bit firmer, cut it into bar shape. Cover every bar with chocolate. Store in freezer. Enjoy!