1 cup brazil nuts
1 cup medjool dates, pitted
½ cup hemp seeds (where legal)
½ cup pepita seeds
½ cup sunflower seeds
¼ cup coconut oil
¼ cup sultanas
¼ cup light agave syrup
1 tsp vanilla bean powder or vanilla paste
½ cup goji berries
¼ cup cacao nibs
¼ cup cacao butter, shaved
½ cup cacao powder
¼ cup raw agave syrup
1 tsp vanilla powder or 1 vanilla pod, scraped
½ tsp salt
1 tsp lucuma, maca or mesquite powder (optional)
1 tbs bee pollen
1 tbs cacao nibs
¼ cup goji berries
Process nuts in the food processor until roughly chopped. Add all the ingredients except the goji berries and cacao nibs. Process until dates are combined and ‘chopped’ up. The mix should still look chunky and textured.
Add the goji berries and cacao nibs and process for about 10 seconds or until just combined. Tip onto a lined baking tray and shape into a neat and even square (approximately 25 x 25 x 2cm).
Chill for 2–3 hours in the fridge and then cut into bars.
To make raw chocolate topping
Melt the cacao butter in a stainless steel bowl sitting over boiling water (be sure bowl doesn’t touch the water). Turn heat off as soon as the cacao butter starts to melt so as not to destroy the goodness! Add the remaining ingredients and whisk with a fork or small whisk.
Spoon the raw chocolate onto chilled bars (make sure you’ve cut the bars first).
Scatter with garnish of bee pollen, cacao nibs and goji berries. Chill in the fridge until chocolate sets and enjoy!
This is an edited recipe extract from PASSION: Organic Vegan Recipes To Live For.