RAW ADAPTOGENIC FUDGE BARS

I have a running inside joke with myself about being the worst health blogger and nutritionist ever because stereotypical health food trends usually annoy me (insert eye roll here). I'm actually totally kidding when I say that, I usually become just as obsessed with all of the latest health trends as the next blogger - hello bulletproof coffee, collagen peptides, adaptogens, MCT oil, avocados, turmeric, mushrooms, etc you're all my favourites. What does make me roll my eyes though is the fact that cafes take advantage of just how trendy all of these things are and charge an arm and a leg for them and the fact that all of you actually pay $20+ for avocado toast and $15 for smoothies like it's nothing doesn't help the situation.. y'all are crazy don't you have bills? 

Raw desserts are one of the more trendy (and pricey) things out there right now. I for one am a huge fan of raw desserts, you can pack them full of so many good things and no nutrients are lost because there is no heat involved in the preparation (duh they're raw). But as you can probably guess, I'm not a huge fan of paying $12 for a raw chocolate bar that I can eat in one bite (no shame in my game) so I decided to whip some up myself. 

These turned out incredible and are honest one of my favourite things I have ever made. They're super chocolatey, full of healthy fats and protein, adaptogenic, hormone and energy balancing and taste like they should be bad for your waist line.. but they're far from it.

I'd get out my food processor if I were you - these are no joke.

WHAT YOU'LL NEED

*THE SAUCE*

2/3 cup medjool dates (about 8)

1/4 cup dairy free chocolate chips

1/2 cup hot water

*THE CRUST*

DRY INGREDIENTS:

4 medjool dates

1/3 cup shredded unsweetened coconut

1/4 cup coconut flour

1/4 cup raw almonds

1/3 cup cacao powder (can sub cocoa)

1 scoop chocolate protein powder (optional - can sub more cacao powder)

1 tbsp maca powder

1 tsp cinnamon

WET INGREDIENTS:

1/3 cup natural almond butter (can sub any nut butter)

2 tbsp MCT oil

5-8 tbsp filtered water (depending on food processor power)

HOW TO

1. Add all sauce ingredients to food processor and blend until smooth thick sauce consistency - about 3 minutes.

2. Transfer the sauce to a small bowl, don't rinse food processor. 

3. Add all dry ingredients into food processor and blend until no chunks are left.

4. Add in nut butter, MCT oil and 3 tbsp of water and pulse to incorporate.

5. Add water 1 tbsp at a time until the mixture can be squeezed together without falling apart. 

6. Press crust into a loaf pan and top with sauce, freeze for 30 minutes to set then cut into squares and transfer pan to the fridge.

*Lasts 7 days in the fridge or 3 weeks in the freezer*

ENJOY!

xo - LU