Like everyone else, I’ve been trying to cut down on sugar but I just can’t seem to kick the cravings for something sweet, especially after dinner. Going sugarfree is making me go a bit Incredible Hulk so to combat this, I’ve been exploring the world of baking. Or should I say no-bake baking because I am all about the raw vegan treats these days, as you can probably tell from my Instagram.
My favourite, most addictive creation to date are these no bake brazil nut and date squares covered in melted dark chocolate. Words won’t do justice to how delicious these vegan snacks are but they’re kinda like caramel squares but healthier and so easy to make. Trust me, someone who can’t make a Pot Noodle can make these.Here’s the recipe for my 4 ingredient brazil nut squares so you can become addicted to them too:
1 cup of pitted dates (soaked for about 5-10 minutes)
1 cup of Brazil Nuts (soaked for about 3 hours)
1 spoonful of nut butter (I use sugarfree Kelkin crunchy peanut butter but the choice is yours)
50g dark chocolate chips or 4 squares of 80% cocoa chocolate chopped up
Chop the drained dates and drained brazil nuts and throw them into a large bowl. Add the spoonful of nut butter and roughly mix all ingredients together with a wooden spoon.
I use a hand blender to pulse them all together, regularly stopping to clean off the blade and mix all ingredients together with a wooden spoon.
It usually takes about 3 blitzes of the mixer to get it into a paste-like sticky mix. You don’t have to pulse every single nut – I actually think the chunks of nut add to the taste.
Then I roll out some clingfilm onto my cleaned chopping board, put the mix in the centre, cover with clingfilm and then use a rolling pin (or a bottle!) to roll the mixture into a rectangular shape. Cut the messy corners off and flatten these bits of mix into the centre of your now rectangle shape nut and date mixture.
Now it’s chocolate time! Heat a saucepan of water on a medium setting on the hob. Put a bowl with your chocolate chips/chopped chocolate squares in the saucepan and stir regularly until the chips begin to melt over the hot water. Don’t turn the heat up or try to rush it – you’ll just burn the chocolate and ruin the fun.
When all the chips are almost melted, stir a bit faster so the chocolate is glossy and turn off the heat.
Pour the melted chocolate all over your brazil nut mix (the thicker the better!) and put the rectangle into the fridge to chill for 30 minutes to 1 hour.
Remove from the fridge and use a long knife to cut it into 2 inch squares…and enjoy!
Like these? You’ll love my raw coconut and cashew cookies.