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RECIPE
INGREDIENTS (MAKES 12 SMALL BARS):
200G OF ALMONDS
200G OF MEDJOOL DATES
1 TABLESPOON OF TAHINI
60G OF HEMP PROTEIN POWDER
METHOD
WHIZZ THE ALMONDS IN A FOOD PROCESSOR UNTIL THEY ARE BROKEN DOWN INTO TINY PIECES, SWITCHING IT OFF BEFORE IT FORMS A FLOUR.
THEN REMOVE THE STONES FROM THE DATES AND ADD THESE TO THE PROCESSOR WITH THE TAHINI AND PROTEIN POWDER. IF THE DATES DON’T FEEL SOFT AND STICKY, YOU CAN SOAK THEM IN BOILING WATER FOR A FEW MINUTES FIRST TO HELP THEM HOLD THE MIXTURE TOGETHER.
WHILE EVERYTHING IS BLENDING, LINE A SHALLOW BAKING TRAY WITH CLING FILM. THEN EMPTY THE MIXTURE ONTO THE TRAY AND USE A SPATULA TO PACK THE BARS TIGHTLY TO MAKE SURE THEY ARE WELL STUCK TOGETHER AND NOT CRUMBLY.
THEN, USE A SHARP KNIFE TO CUT THE BARS INTO 12 EQUAL BITES. IF YOU HAVE PACKED THE MIXTURE WELL ENOUGH, THEY SHOULD CUT EASILY WITHOUT FALLING APART AT ALL. YOU CAN ALSO ROLL THEM INTO BALLS IF YOU PREFER!
THEN PLACE IN THE FRIDGE TO SET FOR ABOUT 20 MINUTES. I LIKE TO WRAP THEM IN BAKING PAPER TO STOP THEM FROM STICKING TOGETHER AND THEN I STORE THEM IN A TUPPERWARE IN THE FRIDGE.
Thanks to Sophie Conran and Kenwood for providing us with kitchenware.
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