If you are just looking for something sweet and a bit nutty and has a touch of crunch, then this is the bar for you. For the holidays, or for anytime!
Time: doesn't exist ( or start to finish less than 30) Yields- 10-12 squares
- 1/2 cup shredded coconut
- 1/4 cup almonds
- 1/4 cup walnuts
- 1/3 cup cashews
- 1/3 cup oats
- handful pistachio (optional)
- 1 tbsp of coconut oil
- 1 1/2- 2 tbsp tahini
- pinch of pink himalayan sea salt
- 3-4 micro drops of stevia (optional)
- splash of coconut or almond milk
MIX (in a vita-mix or food processor) together until everything is blended nicely and has the consistency you are looking for - bring everything to a cooking sheet AND spread evenly throughout. The mixture will not cover the entire cooking sheet, so you want about 1/4 inch in thickness throughout. Once, you have smoothed it out - bring to the freezer and let it cool for 10-15 minutes. While you are waiting, double boil your cacao. I use a generous spoonful (1tsp-2tsp of coconut oil and pinch of sea salt with a handful of chocolate) you don't need much here because it will be a waste to make more unless you have plans to use more later. On a low heat, mixing well and once it all has melted- turn heat off and remove. Letting the chocolate to cool a bit at room temperature. At this point, your nut-oat bars are ready to come out and receive a cacao bath. With a spoon, drizzle your cacao mixture over the bars - creating whatever design you want - I actually LOVE this part because to me it feels like I am painting and I'm a modern day Pollock (don't know Pollock - google it). To finish it all off - I added some crunch! BUCKWHEAT! Sprinkle a bit of buckwheat and then place back in fridge or freezer at this point - Give it 5 minutes or so and you have your delicious VEGAN dessert in no time!