Vegan chocolate bars

Name: Vegan chocolate bars
Cook time: 20 min
Total time: 12 h 20 min
Yield: 15
Ingredients: 50 g Spelt Flakes; 250 g Soft dates (without stone); 3-5 Tbsp Almond Drink; 100 g Almonds (with skin); 2 tablespoons, yesterday vegan protein powder; 4 TABLESPOONS molten coconut oil; One tablespoon, go. Baking cocoa; 20 g puffed amaranth; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

These slender canapés cure every afternoon depression in no time. The power phase of the bars lasts for at least 2 weeks, which is how long they can be kept chilled.

COOK TIME
20 mins

TOTAL TIME
740 mins

Ingredients

Servings: 15

50 g Spelt Flakes
250 g Soft dates (without stone)
3-5 Tbsp Almond Drink
100 g Almonds (with skin)
2 tablespoons, yesterday vegan protein powder
4 TABLESPOONS molten coconut oil
One tablespoon, go. Baking cocoa
20 g puffed amaranth
7-10 Tbsp Cling film

Directions

1
The day before, briefly roast spelt flakes in a pan without fat, let them cool down. Puree the dates with a hand blender (or in a blender jug), gradually mixing in the almond drink. Grind approx. 60 g almonds finely. Mix into the dates with protein powder, coconut oil, cocoa, amaranth and flakes.
2
Cover a plate with cling film. Form the mixture into a 1.5-2 cm thick rectangle (approx. 8 x 24 cm). Chop the rest of the almonds and sprinkle them on the date mixture, press lightly. Cover and chill overnight (or freeze in the freezer for about 30 minutes until the mixture can be cut).
3
Loosen the date protein mass from the foil and cut it into strips about 1.5 cm wide. Keep in a cool place for at least 2 weeks.