Snacks & Sweets

DIY nak’d bars

From time to time I buy the prepacked nak’d bars in the supermarket. But truth to be told, homemade bars taste so much better and it’s so easy! You can mix ‘n match with whatever dried fruits / dates / nuts / raisins / sweetener you prefer, and store them in a airtight container for 2 weeks. Or cut in bars and pop them into your freezer and take one out whenever you feel like craving for something sweet. Snacking time can’t get much easier than this 🍒🍓🍋.


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Orange – cocoa

Ingredients:
– 130 g (1/3 cup) raw cashew nuts
– 110 g (1/4 cup) dates, stones removed
– 70 g (1/2 cup) raisins
– 2 heaped tbsps cocoa powder
– zest of 1 orange
– 1 tsp cornflour

extra needed: strong food processor or really-really strong blender, measuring cups&spoons, scale, cutting board, knife, baking tin, baking paper
serves: 10-12 bars

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Instructions:
Mix the orange zest with the cornflour in a glass, set aside.
Crush the cashew nuts in a food processor on high speed for about 30 seconds.
Add the dates and raisins, and mix for another 30 seconds on high speed.
Add the cocoa and zest mixture.
Mix for another 2-3 minutes until the mixture start to clump together.
Scrape down the sides of the bowl occasionally if needed.
When mixed, transfer to a rectangular baking tin covered with non-stick baking paper.
Press down firmly and allow to set in the refrigerator for at least one hour before cutting into bars.
Store in a airtight container in the fridge up to 2 weeks.


Lime – poppyseed

Ingredients:
– 130 g (1/3 cup) raw cashew nuts
– 110 g (1/4 cup) dates, stones removed
– 70 g (1/2 cup) raisins
– 2 heaped tbsps poppy seeds
– zest of 1 lime
– 1 tsp lime juice
– 1 tsp cornflour

extra needed: strong food processor or really-really strong blender, measuring cups&spoons, scale, cutting board, knife, baking tin, baking paper
serves: 10-12 bars

Instructions:
Mix the lime zest with the cornflour in a glass, set aside.
Crush the cashew nuts in a food processor on high speed for about 30 seconds.
Add the dates and raisins, and mix for another 30 seconds on high speed.
Add the poppy seeds and lime zest mixture.
Mix for another 2-3 minutes until the mixture start to clump together.
Scrape down the sides of the bowl occasionally if needed.
When mixed, transfer to a rectangular baking tin covered with non-stick baking paper.
Press down firmly and allow to set in the refrigerator for at least one hour before cutting into bars.
Store in a airtight container in the fridge up to 2 weeks.


Cashew – mango

Ingredients:
– 130 g (1/3 cup) raw cashew nuts
– 110 g (1/4 cup) dates, stones removed
– 70 g (1/2 cup) dried mango

extra needed: strong food processor or really-really strong blender, measuring cups&spoons, scale, cutting board, knife, baking tin, baking paper
serves: 10-12 bars

Instructions:
Crush the cashew nuts in a food processor on high speed for about 30 seconds.
Add the dates and dried mango, and mix for another 30 seconds on high speed.
Scrape down the sides of the bowl occasionally if needed.
Mix for another 2-3 minutes until the mixture start to clump together.
When mixed, transfer to a rectangular baking tin covered with non-stick baking paper.
Press down firmly and allow to set in the refrigerator for at least one hour before cutting into bars.
Store in a airtight container in the fridge up to 2 weeks.


 

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Macadamia – berry

Ingredients:
– 130 g (1/3 cup) raw macadamia nuts
– 110 g (1/4 cup) dates, stones removed
– 70 g (1/2 cup) dried berries
– 2 heaped tbsps dried berry powder

extra needed: strong food processor or really-really strong blender, measuring cups&spoons, scale, cutting board, knife, baking tin, baking paper
serves: 10-12 bars

Instructions:
Crush the macadamia nuts in a food processor on high speed for about 30 seconds.
Add the dates and dried berries, and mix for another 30 seconds on high speed.
Add the dried berry powder.
Mix for another 2-3 minutes until the mixture start to clump together.
Scrape down the sides of the bowl occasionally if needed.
When mixed, transfer to a rectangular baking tin covered with non-stick baking paper.
Press down firmly and allow to set in the refrigerator for at least one hour before cutting into bars.
Store in a airtight container in the fridge up to 2 weeks.


Bakewell

Ingredients:
– 100 g (2/3 cup) raw cashew nuts
– 20 almonds
– 110 g (1/4 cup) dates, stones removed
– 70 g (1/2 cup) raisins
– 1/2 tsp vanilla extract
– 1/2 tsp or less almond extract, to taste

extra needed: strong food processor or really-really strong blender, measuring cups&spoons, scale, cutting board, knife, baking tin, baking paper
serves: 10-12 bars

Instructions:
Crush the cashew nuts and almonds in a food processor on high speed for about 30 seconds.
Add the dates and raisins, and mix for another 30 seconds on high speed.
Add the vanilla extract and almond extract.
Mix for another 2-3 minutes until the mixture start to clump together.
Scrape down the sides of the bowl occasionally if needed.
Add extra almond extract if desired.
When mixed, transfer to a rectangular baking tin covered with non-stick baking paper.
Press down firmly and allow to set in the refrigerator for at least one hour before cutting into bars.
Store in a airtight container in the fridge up to 2 weeks.