Dates, Almond Cream And Chocolate Bars

מאת Moran
דלג למתכון

This post is also available in: עברית (Hebrew)

Passover is a minute away.

Dates, Almond Cream And Chocolate Bars

We move the store to its new location next week.

Dates, Almond Cream And Chocolate Bars

Dates, Almond Cream And Chocolate Bars

My parents went abroad.

Dates, Almond Cream And Chocolate Bars

Dates, Almond Cream And Chocolate Bars

His parents went abroad.

Dates, Almond Cream And Chocolate Bars

Our girls are on vacation.

Dates, Almond Cream And Chocolate Bars

We are hosting the holiday dinner.

Dates, Almond Cream And Chocolate Bars

A simple, tasty, gluten free, perfect for Passover, on the healthy side dessert, as always here..

Dates, Almond Cream And Chocolate Bars

Happy spring holiday to all of you 🙂

Dates, Almond Cream And Chocolate Bars

*For those of you that really can’t stand buckwheat and won’t try this recipe due to it, sub it with almonds..

Dates, Almond Cream And Chocolate Bars

The Dishometer Rating:

Dates Almonds Chocolate Bars Dishometer

5 from 1 reviews
Dates, Almond Cream And Chocolate Bars
 
זמן הכנה
זמן בישול
זמן כולל
 
Healthy, tasty, simple to make, gluten free, dates, almond cream and chocolate bars
מאת:
סוג מתכון: Dessert
מנות: 16
מרכיבים
  • Base layer:
  • 20 majhul dates (a bit more than 2 cups)
  • ⅓ to ½ cup raw buckwheat groats (more or less depends on how juicy your dates are)
  • Almond cream layer:
  • 4 heaping table spoons of almond butter
  • 1 table spoon pure maple syrup
  • a pinch of salt
  • Chocolate top layer:
  • ½ cup dark chocolate chips (I use 70% cocoa mass or more)
  • 2 table spoons plant based milk of your choice)
  • a bit of kosher salt
הוראות הכנה
  1. Make the base layer: Pit the dates and place them with the buckwheat groats in a food processor and process until they become a sticky dough. Place the dough on parchment paper, press it a bit with your fingers, place a second parchment paper on top and use the bottom of a cup to press the dough to an even layer (see pictures).
  2. Make the middle layer: In a bowl mix the almond butter, maple syrup and salt. Spread evenly using a spatula on top of the base and send to the fridge to settle while you make the next layer.
  3. Make the chocolate top: Melt the chocolate chips and the milk in a Bain-Mary (in a small pot over a larger pot with boiling water) until they combine. Spread evenly above the almond cream layer. Sprinkle some kosher salt on top and place in the fridge to set.

P.S.

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Moran

 

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