This recipe is a taste of my book Raw Snacks:
A chocolate bar full of power and nourishment – a bit of paradise.
Make a tray full and keep in the fridge.
Makes 5 bars
- 60g cashew nuts
- 60g Brazil nuts
- 2 tablespoons unsalted pistachio nuts
- 45g mulberries
- 2 tablespoons goji berries
- 80g cocoa butter
- 1 teaspoon vanilla powder
- 1 tablespoon sunflower lecithin
- 1 tablespoon agave syrup or coconut sugar
- 3 tablespoons raw cocoa powder
- 1 tablespoon mesquite or lucuma
Chop cashew and Brazil nuts coarsely. Mix with pistachio nuts, mulberries and goji berries and pour the mixture into a brownie tin in a layer approximately 1 cm thick. Gently melt the cocoa butter in a bowl in a bain-marie. When the cocoa butter has melted completelymix in vanilla powder, sunflower lecithin, agave syrup, cocoa powder and mesquite. Mix thoroughly and pour the chocolate sauce over the nuts and berries. Leave to cool in the freezer or fridge.
When the chocolate mixture is set, it can be cut into bars.
Must be kept cool.
BRAZIL NUTS are among the most nutritious nuts on earth. They contain much of the immune stimulating antioxidant selenium, which contributes to preventing cancer, heart diseases and premature ageing. Selenium is also beneficial for sight and healthy hair and skin. Brazil nuts also contain zinc, magnesium, calcium, gluthation and iron, Omega-6, B1 and biotin and is very rich in protein.