Elya is the girl in the family who likes to control her life and to be free through the limits she sets for herself.
For almost a year, the girl decided not to touch sugar and gluten.
When we know our limitations, we are free. There are no questions, there is knowing.
When she asks me for something sweet, I know how to make her happy without processed sugar, gluten and even vegan.
Elya's snackbar is something else - just like her!
WHAT YOU NEED
For the base:
-1 cup almond meal
-1 cup unsweetened, dry shredded coconut
-⅓ cup cacao nibs
-½ cup raw walnuts
-3-5 medjool dates, according to your taste
-1 tbsp coconut oil
-Pinch of salt
-½ teaspoon vanilla extract
For the fudge - middle layer:
-½ cup tahini
-3 tbsp honey
-3 tbsp coconut oil
-Pinch of salt
For the chocolate topping:
-¼ cup coconut oil
-1 tbsp honey
-4 tbsp cacao powder
-1 tsp vanilla extract
-3 tbsp almond butter
HOW TO MAKE
The base:
- In a food processor, add the almond meal, coconut flakes, cacao nibs, walnuts, dates, coconut oil and pinch of salt and vanilla. Mix for 2 minutes.
- Transfer to an 8 inch square pan lined with parchment paper, flatten the mix and tighten it to the bottom with your hand.
The fudge:
- In a mixing bowl, add the tahini, honey, coconut oil and pinch of salt.
- Whisk well for a couple of minutes.
- Pour it over the base and set in the freezer for 10 mins minimum.
The topping:
- In a small pot on low heat, melt the coconut oil, cacao powder, honey and pinch of salt.
- When melted and smooth, add the almond butter and stir well.
- Remove the pan from the fridge and pour the chocolate on top.
- With a spoon, spread it over the fudge. It is ok if it blends with the fudge layer.
- Keep in the freezer.
