This has a nice sticky, chewy texture. I’m not 100% sure about the coconut taste as I’m not too keen on coconut, but thankfully it’s not too overwhelming. It feels like this recipe could be tweaked a little bit; it’s a nice snack but it’s not as delicious as some of the other Gwyneth recipes. I think if I was to make this again I would use better quality chocolate than the chocolate chips that were available at my supermarket and use some green and blacks. As chocolate bars go this isn’t too bad.
This recipe is from Gwyneth Paltrow’s “It’s All Good” and is wheat free, gluten free and dairy free and is suitable for vegans and vegetarians.
Makes 18 bars
- 1 1/2 cups raw cashews
- 1 1/2 cups dates, pitted and roughly chopped
- 1/2 cup almond butter
- 1/2 cup grade B maple syrup
- 1/2 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon almond extract
- 1 1/2 cups dark chocolate chips (60% or higher cocoa content)
- 1 1/2 tablespoons coconut oil
Grind the cashews into a very fine meal in a food processor. Add the dates, almond butter, maple syrup, coconut flour, shredded coconut, and almond extract and pulse until you have a sticky ball of dough.
Line a small sheet pan with parchment paper and press the cashew mixture out onto the paper, making a rectangle 1 inch deep. Refrigerate the mixture for 6-8 hours until it’s firm.
While the mixture is in the fridge combine the chocolate chips and coconut oil in a stainless steel or glass bowl set over a pot of simmering water (make sure the water doesn’t touch the bowl). Stir the mixture until it’s just melted, remove the bowl from the heat and pour the chocolate mixture over the cold cashew mixture. Return the bar to the fridge and let it cool until the chocolate coating is set, at least an hour.
Using the parchment lift the bar out of the sheet pan and cut into rectangles. Serve immediately or store in an airtight container.