Chocolate & Apricot Camu Camu Bars
Makes
12 x 50g
Prep Time
10 minutes
Cooking Time
–
Total Time
35 minutes
Difficulty
Easy
Ingredients
– 50g desiccated coconut
– 40g oats
– 100g sesame seeds
– 50g buckwheat groats
– 5-10g Soaring free Superfood Camu Camu powder
– 160g apricots, softened in warm water and drained
– 30g goji berries, softened in warm water and drained
– 75g agave syrup
– 2 tbsp coconut oil
Garnish
– dried apricots, finely chopped
– goji berries
– Soaring free Superfood cacao nibs
– 50 – 100g Soaring free Superfood dark and decadent raw chocolate bar or vegan ganache (see note).
Method
- Line a baking tray or square cake tin with baking paper or grease lightly with coconut oil
- Place the desiccated coconut, oats and sesame seeds into a food processor and blitz on a high speed for 30 seconds.
- Add the remaining ingredients, blitz on a high speed until the mixture begins to clump together and starts to form a ball.
- Press the mixture into your prepared tin, until it is approximately 2cm thick. Then place into the fridge for 15 minutes to firm up.
- While the bars are in the fridge, slowly melt the chocolate in bain-marie then set aside. Once the bars have become harder, slice, dip and drizzle with chocolate and decorate with chopped dried apricot, goji berries and cacao nibs.
- Place in an airtight container in the fridge to allow the chocolate to harden if it’s a hot day otherwise allow the chocolate to set, this may take up to an hour.