As promised in my last post, here is the triangle mystery bar. These are Chocolate Date Bars! I used a triangle scone pan to get their interesting shape, but I think they are actually better suited to be scooped with a cookie scoop and rolled into tiny bite-sized balls!
Chocolate Date Bars
1 small (6-7") baked plantain
2 T cocoa powder
1 T maple butter
3/4 cup walnuts
4 medjool dates - pitted
1/4 cup organic coconut flakes
1/2 tsp sea salt
cacoa nibs - as topping
To make your bars:
1. Place dates, walnuts, coconut flakes in food processor and process until it is a course mixture.
2. Add cocoa powder, maple butter, sea salt and the baked plantain and process until the mixture comes together and is cohesive.
3. Pat down into desired type of pan (I used a scone pan!) or scoop out little balls of the "dough" of the processor onto a cookie sheet.
4. Press cacao nibs onto the top or roll balls in cocoa nibs.
5. Freeze until set. Eat and enjoy!
I would highly suggest keeping these in the freezer or the refrigerator before consuming, their texture is rather soft and tends to get even more soft if left out at room temperature.
|Yumm, cacoa nibs :D|
Since I know that I will probably get asked this, can you substitute a banana for the plantain? The answer is yes and no. Both types of "fruit" are related, but bananas are considerably LESS starchy and are more wet in consistency than a plantain. If you plan to use bananas either dehydrate the final product for a few hours, or you can add some coconut flour to the mix to help hold everything together.
P.S. - These taste like brownies! :D