Cacao Nib Bars

My philosophy towards food is very much build around the idea that it is the fuel of life, and instead of treating my daily food as a routine or necessity I like to make the most out of it.
Much in line with this idea, I don’t have much up with detoxing or attaching menus to certain holidays (chocolate covered and heart-shaped internet I am looking at you right now).
I consider that the seasons provide us with plenty of variety, both in supply, but also in the kinds of food that our bodies crave for in the different temperatures.
Now that the weather is cold and the air is dry (and strangely enough humid at the same time), I tend to cook more satisfying meals that provide for long cycles and cold mornings, such as hearty stews, filling fish and meat dishes and warm cooked porridge in the morning.

These Cacao Nib Bars are not necessarily linked to the seasons (I am pretty sure at no time of the year cacao trees will be growing in the Netherlands), but in a way they are perfect for these winter afternoons. Plus, I would consider that they hold up much better in the cold than on sweaty summer days.
I am lucky enough to find cacao nibs around for a good price on the Amsterdam day market around the corner of my place, and I think they taste incredible with no sweetness but full bittersweet cacao taste with all of the crunch. Whoever might still be looking, Amazon can be a really good starting point. This review of a ‘certified chocoholic with a weight problem’ would definitely win me over (I am still laughing at it).

These bars are salty, sweet and crunchy with a little bit of
bitterness coming from the cacao. The ingredients can be easily swapped
out or adapted to your liking.
Happy snacking and have a good weekend.:)

Cacao Nib Bars
Losely based on the Raw Brownie recipe.

  • 250 grams of pitted dates
  • 4 tablespoons of unsweetened cacao powder
  • 4 tablespoons of cacao nibs
  • 4 tablespoons of unsweetened shredded coconut
  • 6 tablespoons of ground almonds
  • 6 tablespoons of coconut oil (or nut butter)
  • 1/2 teaspoon salt
  • 1/2 teaspoon of ground spices such as cinnamon, fennel, ginger
  • sprinkle of chia seeds (optionally)
  • a kitchen machine

Simply combine all ingredients in your kitchen machine and ground until the structure is almost like crumbly sand. The coconut oil (or nut butter) will warm a little due to the friction of the kitchen machine. This is very helpful, as it will help all ingredients to stick together and to make it easy to handle. Press the mixture down in a form lined with baking paper. Optionally sprinkle over some chia seeds. Let it firm up overnight and slice it into bars. They hold their shape very well, but in a warmer environment they tend to get a little softer.
These will stay good for at least two weeks.

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