Cacao-Pecan bars with creamy frosting

Member Recipe FLF 2013  Ruth Moore

Cacao-Pecan bars with creamy frosting

225g raw pecans
50g raw cacao powder or good quality cocoa
10 soft medjool dates, pitted,
60ml agave nectar

Frosting
4 soft medjool dates, pitted,
1 medium hass avacado
25g raw cacao powder or good quality cocoa
60ml agave nectar
30g raw pecan nuts roughly chopped to decorate

To make bars put pecans & cacao in food processor until finely ground and loose, add dates and nectar and process till mix starts to stick together and forms coarse crumbs

Sprinkle mix into tin, size 30 x 10cms lined with parchment paper
press evenly to compact, chill in fridge for 20 mins.

To make frosting cover dates with cold water and soak for 20 mins, drain and put in food processor with avocado, cacao and nectar and process till smooth, stop occasionally to wipe down sides of bowl with spatula.

Spread frosting on top of bars and scatter with chopped pecans. Refrigerate for 2 hours then cut into slices and serve chilled. Store in fridge for 4 days in airtight container.

Recipe seriously good, if it’s allowed on fat loss (Jax?) will try and remember to bring some to class on Wednesday evening to try x

Thanks Ruth,

The recipe looks great – can’t wait to try them… I’d like to adapt the frosting to include some protein powder.. a natural one perhaps – unless you have a really good choc one – (sadly most have nasty sweeteners or soy in them… )

xx

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