CHOC Chick Cookie Bar

This is a fantastic uncooked chocolate, fruit, nuts and biscuit bar that is a particular favourite with children. It takes minutes to prepare and an hour or so to set in the freezer or can be left to set overnight in the fridge, ready to cut into squares for your children’s lunch box.

Takes: 1 hour

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version)
100 g pecan nuts
100 g shelled pistachio nuts
6 dates (soaked in water for a around 10 minutes before using)
120 g CHOC Chick Raw Cacao Butter
6 tbsp CHOC Chick Raw Cacao Powder
3-4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste)
4-6 drops vanilla extract

Line a 20 x 10cm container with cling film, leaving plenty of extra at the edges to fold over so turning out is easier.
Melt the cacao butter, cacao powder, agave syrup and vanilla in a bain marie over a low heat and mix well.
Blitz the digestive biscuits, dates, pecans and pistachio nuts in a food processor (blitz only for a few seconds if you prefer a chunkier/crunchier texture or blitz ingredients longer for smoother texture).
Add the blended biscuit, dates and nuts to the melted chocolate and mix well.
Pour/spread mixture into the container and cover with clingfilm. Let set in the freezer for an hour or so and keep in the fridge until ready to eat.

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