Cacao nibs are small pieces of cacao beans; most are heated but I prefer using them undamaged by heat (look for those labeled raw). They add a rich, dark-chocolate crunch to recipes. To make date paste, mash semisoft, pitted dates, such as medjool, by hand. Dates vary in moisture content, so you may need to add a teaspoon of water if yours don’t hold the dry ingredients together.
Recipe Ingredient Details:
1 cup raw almonds
1 cup date paste (about 12 large dates) (packed)
1/4 teaspoon sea salt
3 tablespoons goji berries
2 tablespoons cacao nibs
1 teaspoon vanilla extract or 1/2 teaspoon cinnamon (optional)
Line a baking sheet (any size) with parchment paper. Grind raw almonds into a powder. In a large bowl, mix together ground almonds, date paste, and salt. Add goji berries, cacao nibs, and vanilla. Mix well. Press dough into tray evenly to desired thickness (doesn’t need to fill entire tray). Cut into bar shapes. Store in an airtight container; no refrigeration needed. Will keep for at least one week.
Recipe Additional Notes:
PER SERVING: 190 cal, 11g fat (6g mono, 3g poly, 1g sat), 0mg chol, 5g protein, 22g carb, 4g fiber, 72mg sodium
Tue, 2011-03-29 14:32