Energy Bars With Yacon

Pistachio And Raspberry Energy Bars

Ingredients (for 15cm square tray, makes 8 bars):

For the bars:

50g medjool dates

60g cashew butter or almond butter

40g yacon syrup

15g odourless coconut oil

100g oats

60g chopped toasted pecan nuts

60g chopped toasted pistachio nuts

50g fresh or frozen raspberries (defrosted)

10g dried raspberries (pieces or powder)

5g chia seeds

30g dried apricots (chopped)

pinch of salt

For the topping (optional):

40g cocoa liquor

15g yacon syrup

20g chopped pistachios


To make the bars start by blending dates, cashew butter, yacon syrup and fresh raspberries in a food processor until it forms thick sticky paste. Transfer the paste into a mixing bowl. Add the rest of ingredients and mix everything in a bowl using your hands. Leave the mixture to thicken for 15 minutes.Line square baking tray with a baking paper and transfer the mixture into the tray. Press well and smooth the surface with silicone spatula. Set in the freezer for a few hours.Take the frozen block out of the baking tray and cut into 8 ractangle bars. Melt cocoa liquor in a bowl over a sauce pan with hot water, add yacon syrup and stir until well combined. Dip the top of each frozen energy bar in the chocolate and sprinkle with chopped pistachios. Leave to set. Store in the fridge for up to 1 week or in the freezer for up to 2 months.