Macadamia & Maca Bars
Maca and macadamia are a match made in heaven! Combined with dates, almond butter, almond flour and a bit of maple syrup they are a fantastic no-bake treat. These macadamia and maca bars are made even better with a homemade chocolate topping.
Ingredients
Base ingredients:
- ½ cup macadamia nuts (60g)
- 1½ cups medjool dates, pitted (200g)
- 1 cup almond flour (ground almonds) (100g)
- 1 cup oats (80g)
- ½ cup almond or peanut butter (120g)
- 2 tbsp maca powder
Topping ingredients:
- 1 cup raw cacao butter buttons (150g)
- ½ cup raw cacao powder (50g)
- 4 tbsp maple syrup
- 2 tbsp almond butter
Instructions
- Add all the base ingredients to a food processor and blend until thoroughly combined. Add a tbsp or 2 of water, if needed, if it won’t come together in a sticky ball. If your dates are harder, you’ll definitely need to add the water.
- Line a 20cm (8 inch) square tin. Add the mixture to the tin and press down firmly until fully flat. Refrigerate whilst you make the chocolate topping.
- For the topping, melt the cacao butter in a bowl over a pan of hot water and stir in the other ingredients until smooth. Pour on top of the base and refrigerate until set.
- Once the chocolate has set, cut into bars and keep in a sealed tub in the fridge.
Notes
- I use organic gluten-free rolled oats for this recipe.
- I use quite a runny almond butter. If yours is a little thicker, add a little more. Alternatively, add a little bit of water as you blend the base so that it is soft and sticky.
- These are officially no bake but if you prefer your oats a little toasted, put them in the oven for 10 minutes before making.
Nutrition
Calories: 308kcalCarbohydrates: 25.3gProtein: 5.4gFat: 21gSaturated Fat: 7.7gFiber: 4.2g
Tried this recipe?Let us know how it was!