Author Notes: 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.:)
(Losely based on the Raw Brownie recipe of My New Roots.) —Eline - Tuk's Kitchen
grams pitted dates
tablespoons unsweetened dark cacao powder
tablespoons cacao nibs
tablespoons ground almonds
tablespoons coconut oil (or nut butter)
teaspoon spices such as cinnamon, fennel seeds, ground ginger, cardemom
of chia seeds (optionally)
- 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. Wrap these bars individually in waxed paper. These will stay good for at least two weeks.
- This recipe was entered in the contest for Your Best Recipe with Coconut