We love these sweet and tangy turmeric and ginger bars created by Hannah from Kinderkitchen.co. They are packed full of micro-nutrients, and are a delicious and beautiful way to get a healthy dose of golden spices such as turmeric, ginger and cinnamon.
Ingredients
Filling:
- 1/3 cup sunflower seeds
- *1/3 cup cashews
- 8-10 Medjool dates, stones removed
- 2 heaped teaspoons of Golden Mylk powder
- 1/4 teaspoon Ceylon Cinnamon Powder
- 1/4 teaspoon good sea salt, or more to taste
- Pinch of black pepper
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- Optional extra 1/2 teaspoon ground ginger (I love adding extra ginger, such a beautiful combination with the bitterness of the dark chocolate)
- Optional tablespoon of your choice of Golden Turmeric Honey.
*if nut-free, use 2/3 cup sunflower seeds and omit cashews
Chocolate coating:
- 2 Raw Chocolate Bliss Bars or 80g 80-90% dark chocolate of your choice
- 2 teaspoons coconut oil
Optional sprinkles
- Ground pistachios
- Rose petals
- Bee pollen
- Cacao nibs
Method
- Add the sunflower seeds and cashews to a high-speed blender and blitz to form a flour-like consistency
- If you haven't already, remove the stones from the Medjool dates, then add them to the blender with the rest of the filling ingredients and blend until the dates are fully broken down and the mixture starts to stick together, this may take a few minutes. Taste and adjust, adding more salt or sweetener if needed
- Use your hands to divide the mixture and shape into bars or balls, then place them on a lined baking tray and pop them in the freezer for 10 minutes or so to firm up. Make sure to leave space between the bars so they don't stick together
- Meanwhile, melt the chocolate in a pan over a low-medium heat with the coconut oil, stirring gently to prevent sticking. Watch your chocolate closely as it can burn quickly. You can use a bain-marie but this isn't necessary, if you're careful
- Remove the bars from the freezer and dip them one by one into the chocolate. The chocolate will set quickly over the cold bars, so add your sprinkles as you go. Any excess chocolate can be kept in the fridge and re-melted in future recipes, or eaten straight away (with the help of a strawberry, perhaps)
- Return to the freezer for another 30 minutes or so until the chocolate has completely set. If your bars look messy, use a knife to cut away any excess chocolate drips and neaten up the edges
- Keep in a sealed container in the fridge for up to a week or in the freezer for up to 3 months. Enjoy!
Recipe by Hannah Trueman - KinderKitchen.co