Almond Butter Rocky Roads
source: CookVegan
Ingredients: make 15
150g ( 7/8 cup ) buckwheat groats
100g ( ½ cup ) cacao butter
200g (2 ¼ cups ) oats
100g ( ¾ cup ) pecans ( or pumpkin seeds, if you’re nut-free)
300g(1 1/3 cups) medjool dates, pitted
2 heaped tbsp almond butter ( or tahini, if you’re nut free )
5 tbsp maple syrup
5 tbsp raw cacao powder
Pinch of sea salt
100g (2/3 cup ) raisins
Preheat the oven to 200 degrees. Pour the buckwheat groats evenly on to a baking tray and bake for 10 minutes, giving the tray a shake halfway through so they all get a bit of color.
Meanwhile, place the cacao butter in a saucepan and heat gently until melted.
Pour the oats and pecans into a food processor and blitz until they’re fully ground down. Add the dates, almond butter, maple syrup, cacao powder, melted cacao butter and salt. Blitz together to form a really smooth and sticky consistency.
Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well.
Line a 20cm sqare brownie tin with baking paper, pour in the mixture and smooth in down with a spatula. The mix can be pretty sticky, so make sure you press it well into all the corners.
Freeze for about 1 hour, then slice into 15 pieces to serve. End.
source: CookVegan
Ingredients: make 15
150g ( 7/8 cup ) buckwheat groats
100g ( ½ cup ) cacao butter
200g (2 ¼ cups ) oats
100g ( ¾ cup ) pecans ( or pumpkin seeds, if you’re nut-free)
300g(1 1/3 cups) medjool dates, pitted
2 heaped tbsp almond butter ( or tahini, if you’re nut free )
5 tbsp maple syrup
5 tbsp raw cacao powder
Pinch of sea salt
100g (2/3 cup ) raisins
Preheat the oven to 200 degrees. Pour the buckwheat groats evenly on to a baking tray and bake for 10 minutes, giving the tray a shake halfway through so they all get a bit of color.
Meanwhile, place the cacao butter in a saucepan and heat gently until melted.
Pour the oats and pecans into a food processor and blitz until they’re fully ground down. Add the dates, almond butter, maple syrup, cacao powder, melted cacao butter and salt. Blitz together to form a really smooth and sticky consistency.
Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well.
Line a 20cm sqare brownie tin with baking paper, pour in the mixture and smooth in down with a spatula. The mix can be pretty sticky, so make sure you press it well into all the corners.
Freeze for about 1 hour, then slice into 15 pieces to serve. End.
0 Comments