Nuss-Kokos-Schnitten (vegan) (nut and coconut bars)
Units
Temperature
Servings
Ingredients
Bars
- 250 g pitted dates rounded
- 30 ml water rounded
- 15 g coconut oil, melted rounded
- 1 g fine salt rounded
- 150 g mixed nuts, roughly chopped rounded
- 60 g shredded coconut rounded
Method
Method
- Blend the dates, water, coconut oil and salt until fully smooth and sticky, scraping down as needed.
- Transfer to a bowl. Fold in the chopped nuts and shredded coconut by hand, mixing thoroughly until evenly distributed.
- Press the mixture firmly and evenly into a lined 20x20 cm dish, working it right into the corners.
- Chill for at least 1 hour, until firm enough to cut cleanly.
- Turn out and cut into 12 bars.
Notes
- Blend only the dates, not the nuts. Blending the nuts in with the dates turns the whole mixture into a uniform paste and loses the distinct crunch that these bars are built around; folding the nuts in by hand afterward keeps them whole and crisp.
- Press the mixture firmly into every corner of the tin. Loosely packed corners are weak points that crumble apart first when the bars are cut and lifted out.
- Give it the full hour to chill. The mixture is quite soft at room temperature; chilling firms it up enough to hold a clean slice.
- They keep for a week in the fridge, or freeze well for months.
Ingredient substitutions
- Mixed nuts can be any combination you like, almonds, walnuts, hazelnuts, or pecans all work well.
- A pinch of cinnamon in the date mixture is a nice addition.
- A drizzle of melted dark chocolate on top once chilled is a good finishing touch.