Equipment
- 1 food processor
Ingredients
- 1 cup medjool dates (pitted)
- 1 cup small coconut flakes (unsweetened)
- ½ cup almonds (unsalted)
- ½ cup cacao or cocoa powder
- ¼ cup cacao nibs (optional)
- ¼ cup water
- 3 tbsp melted coconut oil
- 2 tbsp hemp seeds
- 1½ tbsp spirulina powder
- ¼ tsp sea salt
Chocolate Drizzle:
- 1½ tbsp cacao powder
- ½ tbsp melted coconut oil
Instructions
- Soak the pitted dates in water for 5-10 minutes to soften. Drain.
- Mix everything (besides the water and cacao nibs) into a food processor. You’ll have to scrape down the sides a bit, but stick with it.
- Once it forms into a thick, sticky dough, add in the cacao nibs. Pulse to combine. Turn on and pour the water in while it’s running (you may not need all 1/4 cup so start with less).
- Pour into an 8x8 pan lined with parchment paper (you could also use a loaf pan!). Flatten out completely and throw into the freezer for at least 15 minutes.
- In the meantime, melt the coconut oil with the cacao powder for the chocolate drizzle. Pour over the top and put back into the freezer for at least 10 minutes, to harden.
- Cut into desired squares/rectangles/circles. Store in an air-tight container in the fridge for up to 2 weeks or freeze for one month.