Can’t resist a bit of sweet stuff every now and then? This vanilla maple crunch bars recipe will curb your sweet tooth and keep you healthy
Makes about 24 cookies
Ingredients:
1⁄3 cup coconut butter
11⁄2 cups almonds
1 tbsp lucuma powder
4–5 tbsp maple syrup
1⁄2 cup dates, pitted
1⁄2 tsp vanilla bean powder
1⁄4 tsp sea salt
few pinches of nutmeg powder
few pinches of lemon zest
1 cup sprouted buckwheat
Method:
1. Soften coconut butter by placing the jar into a pan filled with hot water, to make it easier to scoop out.
2. Blend almonds in a high-power blender for a fine flour, or in a food processor for a more coarse texture.
3. Add all ingredients, except buckwheat, to a food processor, and mix until fully combined and sticking together like a crumbly dough.
4. Add buckwheat, and pulse a few times to incorporate it into the mixture.
5. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
6. Chill for at least 2 hours until set. Remove from the pan, place on a cutting board, and cut into bite- sized pieces. Store chilled.
From Raw Cookies by Julia Corbett, published by North Atlantic Books.
