Gwyneth Paltrow's Candy Bars
4
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Makes 1 1/2 dozen bars
Ingredients:
1 1/2 cups raw cashews
1 1/2 cups dates, pitted and roughly chopped
1/2 cup almond butter
1/2 cup grade B maple syrup
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/2 tsp almond extract
1/2 tsp pure vanilla extract
1 1/2 cups dark chocolate chips (I used guittard extra dark chocolate)
1 1/2 tbsp coconut oil
Directions:
1. Grind the cashews to a very fine meal in a food processor. Add the dates, almond butter, maple syrup, coconut flour, shredded coconut, almond extract, and vanilla extract. Pulse until you have a sticky ball of dough.
2. Line small sheet pan with parchment paper and press the cashew mixture out onto the paper, making a rectangle 1-inch deep. Refrigerate mixture for 6 to 8 hours, until it's firm.
3. Meanwhile, combine the chocolate chips and coconut oil in a stainless steel or glass bowl set over a pot of simmering water. Stir the mixture until it's just melted, remove the bowl from the heat, and pour the chocolate mixture over the cold cashew mixture. Return the bars to the bridge and let it cool until the chocolate coating is set, at least 1 hour.
4. Using the parchment, left the bars out of the sheet pan and cut into rectangles. Serve. Store in an airtight container.
Ingredients:
1 1/2 cups raw cashews
1 1/2 cups dates, pitted and roughly chopped
1/2 cup almond butter
1/2 cup grade B maple syrup
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/2 tsp almond extract
1/2 tsp pure vanilla extract
1 1/2 cups dark chocolate chips (I used guittard extra dark chocolate)
1 1/2 tbsp coconut oil
Directions:
1. Grind the cashews to a very fine meal in a food processor. Add the dates, almond butter, maple syrup, coconut flour, shredded coconut, almond extract, and vanilla extract. Pulse until you have a sticky ball of dough.
2. Line small sheet pan with parchment paper and press the cashew mixture out onto the paper, making a rectangle 1-inch deep. Refrigerate mixture for 6 to 8 hours, until it's firm.
3. Meanwhile, combine the chocolate chips and coconut oil in a stainless steel or glass bowl set over a pot of simmering water. Stir the mixture until it's just melted, remove the bowl from the heat, and pour the chocolate mixture over the cold cashew mixture. Return the bars to the bridge and let it cool until the chocolate coating is set, at least 1 hour.
4. Using the parchment, left the bars out of the sheet pan and cut into rectangles. Serve. Store in an airtight container.