Lavender Chocolate Bars
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1 cup raisins
- 1/3 cup sliced almonds
- 1/4 cup almond butter
- 3/4 cup cacao powder
- Carbohydrate 20 g(7%)
- Fat 29 g(45%)
- Fiber 5 g(21%)
- Protein 6 g(11%)
- Saturated Fat 17 g(85%)
- Sodium 4 mg(0%)
- Calories 335
Preparation In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed. Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well. Spread the mixture onto a sheet tray lined with parchment paper in a 1â„2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve. Will keep for a month or more in the freezer. From Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats by Ani Phyo. Copyright © 2009 by Ani Phyo. Food photographs Copyright © 2009 by Seth Beck. Used by permission of Da Capo Press.
Preparation In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed. Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well. Spread the mixture onto a sheet tray lined with parchment paper in a 1â„2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve. Will keep for a month or more in the freezer. From Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats by Ani Phyo. Copyright © 2009 by Ani Phyo. Food photographs Copyright © 2009 by Seth Beck. Used by permission of Da Capo Press.
