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Frozen choc bliss bar
Frozen choc bliss bar
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Decadent dessert with wholesome butternut, banana, and dates.
Ingredients:
  • 850g butternut pumpkin, seeded, skin on
  • 160g fresh dates, pitted, chopped
  • 80g pkt pistachios, toasted
  • 45g (1/4 cup) dry roasted almonds
  • 40g (1/4 cup) sunflower seeds, toasted
  • 35g (1/3 cup) raw cacao powder
  • 20.00 ml organic dark agave nectar
  • 16.80 gm extra virgin coconut oil
  • 70g (1/3 cup) dried pitted prunes
  • 200g chopped ripe banana
  • 20.00 ml organic dark agave nectar, extra
  • 1/4 tsp raw cacao powder, sifted, extra
  • Raw cocoa nibs, to serve
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and line a baking tray with baking paper. Place the pumpkin cut-side up on the tray, spray with oil, then roast until very tender, approximately 1 1⁄2 hours. Allow the roasted pumpkin to cool, then process the flesh in a food processor until smooth. Strain the pumpkin puree through a sieve into a bowl, resulting in 300g of pumpkin puree.
  • Prepare the loaf pan by greasing and lining it with plastic wrap, leaving some overhang. Use a food processor to finely chop dates, nuts, seeds, 1 tablespoon of cacao, 2 teaspoons of agave, and 2 teaspoons of coconut oil. Press the mixture into the pan and refrigerate for 1 hour until it sets.
  • In a heatproof bowl, place prunes and cover them with boiling water. Let them stand for 30 minutes, then drain. Process the prunes until smooth. Add pumpkin puree, banana, remaining cacao, agave, and coconut oil, and process until smooth. Pour the mixture over the nut mixture, smooth the surface, and cover with plastic wrap. Freeze for 4 hours or until just firm.
  • Combine more agave and extra cacao in a bowl. Transfer the bar to a platter. Drizzle with the agave mixture and sprinkle with cocoa nibs.

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