You cannot really go wrong with any of the ingredients included in this recipe. For that reason, I don't take much credit for how delicious these bars taste. This is another excellent recipe for sharing with your skeptical loved ones, non-vegan friends or anyone you know who is hesitant to jump on the health food wagon. Their minds and taste buds will be BLOWN. In a good way.
I know you guys have been asking for more savoury recipes (don't worry - raw vegan enchiladas are COMING), but today I couldn't get my mind off the idea of a sweet, nutty, chocolatey bar with maca and mint involved. Success was reached. These are exactly what I wanted. I think I'm gonna make brown rice paper wraps for my dinner, and these will be the perfect dessert. I don't even know how people find time to eat junk food when there are endless amazing whole food combinations to try! No time for refined white flour on my watch!
How is your weekend going? I've gotta say that my Friday night was pretty fantastic. First I went over to my friend's place and sat in her sauna for an hour, where we proceeded to spontaneously burst into laughter, look at possible hiking trails for Sunday, punch-dance to this (just wait for it), and cleansed our pores until we were as smooth as new born babes. Then we headed over to a hippie vegetarian restaurant downtown that is literally always open and drank *all the tea*. Finally drove to this rad underground-ish dance party thing and it was basically spiritual boogying - it's a word, alright - until 3 am. Sleep was amazing.
CHOCO MINT ALMOND BARS
1 cup almonds
1 cup raisins
1 teaspoon vanilla extract
Pinch of Himalayan crystal salt
Coconut mint layer:
2 tablespoons melted coconut oil
Peppermint oil, to taste
1/8 teaspoon stevia (optional)
2 tablespoons melted cacao butter
2 tablespoons cacao powder
1 tablespoon maca powder
1 tablespoon coconut nectar
To make the almond layer: pulse the nuts in a food processor until they are crumbs. Add the rest of the ingredients and process until it all sticks together. Press into the bottom of a lined bread pan. Put in the freezer.
To make the coconut mint layer: whisk together the ingredients and then allow the coconut oil to resolidify a little bit, so you can spread it onto your almond layer. Do that. Put back in the freezer until it is totally solid.
To make the chocolate layer: whisk together all the ingredients until smooth. Pour on top of the solid coconut mint layer and put back in the freezer (or fridge) until it has hardened. Cut and serve! These will keep for weeks in the fridge.