22 dates, pitted
2 tablespoon creamy peanut butter
1/2 cup Tigernut sliced, toasted for 10 minutes at 350F
3 tablespoon coconut shredded
Combine all ingredients except the shredded coconut in the food processor and pulse until they are coarsely chopped.
Roll the “dough” into small balls. Re-roll these in shredded coconut.
Store in an airtight container, in the fridge.
1 cup ( 200g) cacao butter chopped or shredded
9 tablespoons honey or maple syrup
1/4 cup and 2 tablespoons cacao powder
8 oz tigernut sliced
2 teaspoons beet powder
1/4 cup freeze dried strawberries
Use a double boiler or add 3 inches water in a large saucepan bring to a boil over medium heat. Put a glass mixing bowl on top.
In the mixing bowl add the chopped cacao butter and let it melt for 2-3 minutes
Once melted, add the cacao powder, maple syrup, beet powder and mix it well until combined.
Set the bowl aside or let l it cool in the fridge for a few minutes. Add tigernut sliced and mix it gently.
Lay parchment paper down on a baking sheet and spread the chocolate into an even layer. Sprinkle with freeze-dried strawberries. Cool it in the freezer for about 30minute.
Once set, break into barks.