These chilled hazelnut bars are perfect to “cook” with kids because they don’t require a hot oven. Hazelnuts are simply ground and then pressed with dates, cocoa and the pulp from a vanilla bean. This recipe comes to us from Tony of Real Men Eat Green.
Serves 12
- 1 1/2 cups of hazelnuts, soaked overnight, drained and rinsed
10 dates, pitted
1/2 cup of cacao powder - or
- 1/2 cup Dutch pressed cocoa powder
1 vanilla bean, split lengthwise and scraped, seeds reserved
pinch of salt - 1/4 cup coconut, shredded
Place the soaked hazelnuts in a food processor and pulse until coarsely ground, but still chunky.
Add the dates, vanilla bean and salt to the food processor. Pulse until the dates are incorporated, but there are still chunks of hazelnuts. Add a little water if you find it’s too dry or crumbly to hold together.
Spoon the mixture into a small cake pan and press down firmly.
Top the bars with shredded coconut, pop it in the fridge for about 1/2 hour, or until chilled and firm. Cut into bars and enjoy.
(3 votes, average: 4.67 out of 5)
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