Raw chocolate ganache bars
Rachel shares an easy and healthy, no cook raw recipe. The chocolate ganache layer is enriched by coconut oil.
Ingredients
For the base
- 100g of ground almonds
- 100g of Oats (1), gluten free
- 100g of dried dates, pitted and very finely chopped
- 3 tbsp of solid refined coconut oil
- 2 tbsp of honey , raw
- fine sea salt
For the ganache
- 100g of solid refined coconut oil
- 80g of cocoa powder
- 1 tsp vanilla extract
- 2 tbsp of honey , raw (or to taste)
- fine sea salt
Method
1
Line a small lipped tray (it does not matter on the size of shape, it will just change the thickness of your bars) with a sheet of baking parchment
2
In a large bowl, combine the ground almonds, oats, finely chopped dates and a good pinch of salt
3
Depending on where I keep my coconut oil affects solidity, but if it is solid you’ll need to melt it in a small saucepan over a very low heat. Stir the coconut oil and the honey into the mixture until it is all combined and has formed large crumbs
4
Press the mixture into an even layer in the tray, and refrigerate while you make up the ganache mixture
5
Melt the coconut oil and whisk in the cocoa powder until the mixture is smooth. Whisk in the vanilla and the honey until the honey has dissolved, and add a good pinch of sea salt. Taste the mixture; you might want to add a bit more honey to taste depending on how much sweetness you enjoy. However, remember as you’ve used honey as a binding agent in the base, and the base contains dates for a bit of fruitiness, it in itself will be quite sweet
6
Pour the ganache mixture over the oat base, moving the tray around to make sure it is all covered with chocolate. Transfer to the freezer to set for about 10-15 minutes
7
Remove from the freezer and leave to stand for about 5 minutes. Use a sharp knife to release the sides, and lift the slab out of the baking tray using the baking parchment. On a cutting board and using a very sharp knife, cut the ganache bars into squares; I find this mixture usually makes 12 pieces. Store in the freezer, and enjoy when you fancy something sweet, and you want to be a bit more virtuous than if you were to just reach for a chocolate bar
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Raw chocolate ganache bars
