Decadent Funky Bars
Print recipeIngredients
- 1/2 cup Walnuts ((soaked for 6 hrs on fridge-sprouted))
- 1/3 cup pumpkin seeds ((soaked for 6 hrs on fridge-sprouted))
- 2 tablespoons chia seeds
- 4 Medium medjool dates ((pitted soaked for 1 hr- if not soft))
- 2 heaped tablespoons cacao butter in chunks
- 3 drops anise essential oil (food grade please)
Directions
| Step 1 | |
 Place all ingredients in food processor and puree until a batter sticky consistency. Check that the batter can stick to each other and not crumble. | |
| Step 2 | |
 Using a square cookie molds (the cost $5 hk dollars in cake shops), make a ball with the batter, bigger than the mold. | |
| Step 3 | |
 Press the batter into the mold as much as you can and leaving a bit of it on top. | |
| Step 4 | |
 Use a metal scraper and remove excess from top. | |
| Step 5 | |
 Press with your two fingers and release it. This method allows you to place directly into dehydrator or set into the freezer while keeping space. | |
| Step 6 | |
 This method inspire me because most of people living in Hong Kong, (like me) have very small space to keep things, specially fridge. You can also play and top with seeds, nuts and super foods. | |