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No-bake chocolate, peanut and hazelnut bars

Jul 29, 2020Barbara Arlati

Very easy recipe for delicious vegan, lactose-free, lactose-free and sugar-free bars that do not require cooking. If you don't like peanuts, you can replace it with another butter, almond for example, even if the "crunchy" effect will be less pronounced, in this case you could also think about using ground almonds instead of hazelnuts. The taste will obviously be different but still good (if you love almonds).

Ingredients for 8-10 bars

  • 1 can of cooked chickpeas (drained and rinsed)
  • 250g of pitted dates
  • 4 tablespoons crunchy peanut butter
  • 5 tablespoons raw cocoa (raw or otherwise unsweetened)
  • 3 tablespoons of melted coconut oil
  • 1 teaspoon of vanilla extract
  • 2 tablespoons cocoa beans (nibs)
  • 2 tablespoons of chopped hazelnuts (plus a little to put on top)
  • 40g vegan chocolate
  • Sea salt flakes (optional)

Preparation :

  1. Put the chickpeas, peanut butter, cocoa, coconut oil, vanilla and a pinch of salt in the food processor and blend until you have a soft cream then add the cocoa beans and chopped hazelnuts and pulse briefly , only to mix them into the cream so that visible pieces remain
  2. Put the mixture on a 17x22cm pan covered with baking paper. It must all be of the same thickness, well leveled, help yourself with a spoon.
  3. In a saucepan, melt the chocolate in a double boiler (or in the microwave).
  4. Pour the melted chocolate over the base and sprinkle with chopped hazelnuts and (if you have it) sea salt flakes  then put in the fridge for at least 4 hours so that it solidifies
  5. Remove from the fridge and divide into squares or parallelepipeds (about 8-10). In the refrigerator it keeps for 3-4 days, in the freezer for a couple of weeks.

Each portion :
263 calories | 14.3g Fat | 30.2g Carbs (17.8g Sugars and 5.4g Fiber) | 6.7g Protein

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