The first time I met Harriet was when she came around to our three-lady sharehouse in Brisbane for a dinner party, a few years back, bearing a gluten-free orange and almond cake. I remember being *so* impressed with that cake. Then she mentioned that she had a food blog, and I was a little bit in awe of her for being so committed to food that she would maintain an entire website dedicated to it?!!?!? She doesn’t know this but she was one of the catalysts for me starting my own blog. She doesn’t have that blog anymore; her food journey has taken her down a gluten-free and vegan kinda road and, frankly, her creations have never looked better. She blogs here now.
So this recipe is from Harriet’s recently-released ebook. These are kind of like a raw, chewy muesli bar that live in the freezer. Harriet says they are “somewhere between banana bread, a granola bar and a cookie” and I think that sums these up perfectly. They are so, so delicious and nourishing (from what I can gather, because Maths dude has been hoarding them at work. And healthy food that gets Maths dude’s approval is kind of a big deal).
Today I’m nursing a mini-hangover induced by too much beer, wine, beer, wine… so now I am going to click Publish and scrub the smell of alcohol off my pores and probably watch Harry Potter. Happy Sunday! *peace sign*
- 1 cup / 115g cashews
- ½ cup / 130g dried figs, chopped
- ½ cup / 40g shredded coconut
- ⅓ cup / 90g hulled tahini
- 1 large ripe banana, peeled and chopped
- 2 tbsp chia seeds
- 2 tbsp nut milk or water
- pinch of salt
- ¼ tsp vanilla extract
- ½ cup / 70g sunflower seeds
- ¼ cup / 35g sesame seeds
- ¼ cup / 45g cacao nibs
- 100g dark chocolate*
- Line a 20 cm / 8 inch square tin with foil or baking paper and set aside.
- In the bowl of a food processor with the S-blade fitted, place the cashews, half of the figs, coconut, tahini, banana, chia seeds, milk/water, vanilla and salt. Process until a thick paste is formed, around 30 seconds.
- Scoop out into a large mixing bowl and add the remaining figs, sunflower seeds, sesame seeds and cacao nibs. Mix until incorporated.
- Tip into the tin and press down with wet hands into a flat, even layer.
- Melt the dark chocolate in a small saucepan over the lowest heat possible. Drizzle over the mixture.
- Freeze for 30 mins to an hour, until the chocolate is set and the mixture is firm, before slicing into 16 squares (or less, depending on how big you want the squares to be).
Store in the freezer. They can be eaten straight from the freezer! Crazy, right?!