INGREDIENTS
For the bars:
- 1 cup dates, soaked for at least 1 hour
- 1/3 cup coconut sugar
- ½ cup chickpea flour
- 1 medium avocado
- 1/3 cup Dutch process cocoa powder
- 2 tsp vanilla extract
- A pinch of salt
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp cayenne
For the topping:
- 4 Tbsp coconut oil
- 1 tsp vanilla extract
- 3 Tbsp Dutch process cocoa powder
- 1 Tbsp sugar of choice
- A pinch of salt
- ¼ cup dried cranberries
- ¼ cup sesame seeds
METHOD
- Line a loaf tin with baking paper
- Blend the bar ingredients together until smooth. Transfer mixture to the loaf tin spread evenly. Freeze for 2 hours before slicing.
- For the topping, melt coconut oil and vanilla in the microwave, then whisk in the cocoa powder, salt, and sugar. Drizzle or brush the mixture on top of the bars and top with dried cranberries and sesame seeds.
- Store and serve from the freezer.
