Chocolate beetroot bliss bars
Delicious gluten free chocolate beetroot bliss bars
Equipment
- Food Processor
- Container or tray
Ingredients
- 3 cups mixed nuts (cashews/almonds/walnuts etc)
- 1/2 cup sunflower seeds
- 1/2 cup pepitas
- 1 cup pitted dates
- 1 cup boiling water (to rehydrate dates + combine everything)
- 1/2 cup dessicated coconut
- 2 scoops protein powder (I use vanilla, or chocolate would work)
- 2 tbsp beetroot powder
- 2 tbsp cacao powder (can reduce to 1 if using chocolate protein powder)
- 1 pinch salt
- 2 tbsp Foraged for You Mothers blend or collagen powder (optional)
Instructions
- Soak your 1 cup of dates in 1 cup of boiling water in a bowl to rehydrate, then set aside
- Add your choice of nuts and seeds to food processor and blitz shortly for a rough, even consistency
- Add the coconut, protein powder, cacao, beetroot powder and pinch of salt to the food processor - then blitz again to distribute
- Pour the dates and boiling water into the centre, then blitz until the mixture comes together
- Test the mix between your fingers, it should hold well when pressed together between your fingers but not be too sticky. Add more liquid to loosen or coconut to thicken up and blitz again as required.
- Press the mixture into a glass container or tray lined with baking paper (for easy removal and cutting) and top with extra dessicated coconut. Place in fridge for at least 1 hour before cutting.
- Cut when they have solidified slightly, portion into containers to store/gift. Enjoy with a cup of tea!
Notes
Benefits:
- Freeze well
- Made with any nuts or seeds in your pantry
- Can exchange for oats (not gluten free) if you add more liquid
- Addition: powders like collagen or in my case, the Foraged for you mothers blend