By Caroline Edgar
Magical Ingredients:
3/4 cup activated buckwheat
3/4 cup desiccated coconut
1/4 cup sesame seeds
5 soft medjool dates
1 tbsp baobab powder
1 Pinch of pink salt
1-2 tsp lemon essential oil
1 tsp vanilla extract
1 tsp tahini
What to do:
1. Blend all three ingredients in a high speed blender or food processor for 30 seconds - 1 minute, depending on whether you want there to be chunks or a finer consistency.
2. Add in the dates, baobab powder, lemon oil, vanilla, tahini and salt and blend until the mixture turns crumbly and slightly sticks together.
1 tbsp cacao butter, melted
2 tbsp coconut nectar
1 tbsp coconut oil, melted
1 tbsp coconut butter, melted
1 tbsp baobab powder
1 tbsp chia seeds and/or sesame seeds
What to do:
1. First, melt a few chunks of cacao butter separately over warm water in a bowl, and keep melting until you measure 1 tbsp worth. Add in the coconut nectar and quickly mix it in until it's liquidised. Take off heat and set aside.
2. In a separate bowl, melt the coconut butter first over warm water until you measure 1 tbsp worth. Add a heaped tsp of coconut oil which will melt into 1 tbsp of coconut oil. Take off heat, and stir in the baobab powder until the mixture is turned into a paste.
3. Add the cacao butter/coconut nectar mixture and coconut oil/coconut butter/ baobab powder mixture into the food processor/blender and blend until the ingredients form together into a thick mixture. Don't over blend to avoid it from getting oily.
4. Stir in the chia/sesame seeds once the blender is turned off and mix well.
Line a container with baking paper and press the mixture in firmly. Set in the fridge for an hour before cutting or quickly pop in the freezer for ten minutes before cutting.
Icing:
1 tbsp cacao butter
2 tbsp coconut nectar
1 tsp lemon zest
1 tbsp coconut butter
1 tbsp coconut oil
1 tbsp baobab powder
What to do:
1. The same procedure for melting before is used now to melt a few chunks of cacao butter separately over warm water in a bowl, and keep melting until you measure 1 tbsp worth. Add in the coconut nectar and quickly mix it in until it's liquidised. Take off heat and set aside.
2. In a separate bowl, melt the coconut butter first over warm water until you measure 1 tbsp worth. Add a heaped tsp of coconut oil which will melt into 1 tbsp of coconut oil. Take off heat, and stir in the baobab powder until the mixture is turned into a paste.
3. Pour one mixture into the other and stir well until it's smooth. Add an additional teaspoon of water if the mixture is quite thick. Set in the fridge for 10 minutes before pouring with a teaspoon onto the bars.
Makes 7 large snack sized bars, or cut them in half for 14 bite sized snacks. Best to be stored in the freezer to last longer, or will last for a maximum of one week in the fridge. Enjoy! :)
