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This little sweet is ideal for breakfast or a children's snack. These are bars filled with nuts, coconut and chocolate. It is an ideal recipe for children since it is free of sugars, does not contain gluten and does not contain dairy. Therefore, it is an ideal dessert for children who suffer from a food intolerance.
Try cooking these coconut and chocolate bars with the children, you will have a good time and they are also delicious and very tasty. They are made in small portions because they are high in fat, so a bar once in a while is enough.
- 1 cup walnuts
- 6-8 dates
- 2 large tablespoons cocoa powder or carob
- a little vanilla extract (optional)
- 200g of grated coconut
- 50g (1/4 cup) cocoa butter
- ¼ cup cocoa powder
- 2 large tablespoons of agave (honey, xylitol)
1. Prepare the mold. I used a rectangular glass loaf pan. I put parchment paper on it so I can easily get everything out.
2. FIRST LAYER: In the food processor process all the ingredients for the dough until obtaining a flour in which the nuts already begin to release their oil. It is tested in such a way that taking a little of this mass between your fingers and squeezing it, it should stick. Put the dough in the mold, squeeze the dough by hand (or with a spoon or spatula) so that it sticks and takes the desired shape. Store the mold with the dough in the fridge while you prepare the other layer.
3. SECOND LAYER: In the food processor process the coconut until almost the butter or coconut margarine is obtained (see the recipe). It should be stopped at the moment when the texture already contains enough liquid, but there are bits of coconut left. Put the 'coconut cream' in the mold on the first layer and smooth. Store in the fridge (not for long, so it doesn't get too hard.
4. THIRD LAYER: Melt the cocoa butter in a water bath. Add the cocoa powder little by little. Stir well. Add the sweetener little by little (honey, agave, xylitol ...), stir well until it is completely incorporated.
In this step you can taste the mixture if it is to your liking. If necessary, you can sweeten it more…. Cool slightly. Put in the mold, on the second layer.
5. Chill in the fridge until the chocolate layer thickens a little (but not completely, to be able to cut the bars more easily). Cut with a knife and finish cooling and thickening in the fridge.
6. Remove from the mold and enjoy. Bon Appetite!
Recipe and image of Zuzana Pinilla
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