Sunday, 26 March 2017

CASHEW, COCONUT + APRICOT BLISS BARS | RECIPE


Good afternoon guys! So, I'm now into the fourth instalment of my tid raw way feature, and I'm pretty chuffed that this has become quite a consistent element on my blog. This feature seems to go down a treat (literally), so expect to see a raw way post every fortnight as I originally panned out. If you missed out on the recipes from previous weeks, you can check out the following links for my, Sweet Potato Brownies, Cinnamon Protein Stack Pancakes and my Raw Nut Brownie Energy Balls.

This weekend, I'm bringing you a delicious, healthy and complete no-bake recipe and a fully fledged creation of my own, Cashew, Coconut & Apricot Bliss Bars.

Now, before you begin to turn your nose up at the thought of apricot, trust me when I say they are used as a complete natural additive for sweetness in the place of sugar. There are so many ingredients bound in this recipe meaning that you can barely taste that full apricot tang.

As always, this recipe contains no flour, eggs or refined sugar, so it's ideal to make up in batches for a snack to take to work or to fill any sweet cravings you might have throughout the day.

I also decided to experiment with a yoghurt coating on them, which was a total trial and error thing. Luckily, it worked, and completely exceeded my expectations. I think the yoghurt coating finishes the taste and presentation off perfectly, but of course this is completely personal preference and the topping is again optional. 

As always, I've attached the nutritional information for each bliss bar. From previous weeks, you may think my raw recipes have quite a high fat content in them, but don't be fooled. I ensure each one contains good, natural fats from the nuts I use in place of flour, and nuts are an antioxidant powerhouse!

People too often get the wrong idea by being fed the incorrect 'facts' on nutrition. Fat shouldn't be seen as a no-go and complete negative. Yes nuts are full of it, but that doesn't mean to say they are nasty sat-fats and bad carbs, they're high in fibre and super beneficial to us.

If you wan't to have a go at making my Cashew, Coconut & Apricot Bliss Bars, here's what you'll need and how to make them.


Ingredients (makes 8-10)

FOR THE BLISS BARS
1 cup apricots (I used the soft ones but dried will work)
1 cup shredded coconut
1/2 cup cashew nuts
1/2 cup oats
2 tbsp agave syrup (honey will work too)
2 tbsp coconut oil (melted)
1 tbsp almond butter
1/2 tsp cinnamon
Pinch of salt

FOR THE YOGHURT COATING
3-4 tbsp natural greek yoghurt
1 tbsp coconut oil
1 tbsp clear, runny honey


Method

FOR THE BLISS BARS
1. Blitz the cashews in a food processor until they resemble a flour consistency.
2. Put to one side, and do the same with the apricots (this can get quite sticky and messy).
3. Add the remaining ingredients (oats, oil, butter, agave, cinnamon, salt) and blitz.
4. Transfer to a large mixing bowl and then add the cashews and shredded coconut.
5. With a wooden spoon, ensure everything is well mixed.
4. Line a baking tray (around 9" long) and line with parchment/grease proof paper.
5. Press the mixture down to around 0.5cm-1cm thick (it really depends on the tray you're using).
6. Place in the freezer for an hour.
7. If you want to make the yoghurt coating flick to that section now!
8. After the coating is made up and chilling, take the bars out of the freezer, remove the parchment paper and cut to an average size 'bar' shape with a sharp knife.
9. Decorate with yoghurt as you wish - you can hand dip or chuck it over and what not.
10. Keep them in an airtight container in either the fridge or freezer for up to 4 days.

FOR THE YOGHURT COATING
1. Whilst your bars are in the freezer, melt the coconut oil and place in a bowl.
2. Add the yoghurt and honey to the mixture and leave in the fridge for the remaining time the bars have left to firm up.


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