These bars created by Libby Horsley for our #cocotarget competition are perfect for snacking on when you fancy a sweet treat or served as a pudding for some ultimate guilt-free indulgence! We love the versatility of this recipe, because if you’re a bit short on time the two top layers are completely optional and you can’t go wrong with the raw brownie base!
What’s In It?
Brownie Base Layer
- 100g Walnuts (or almonds, hazelnuts etc. just choose your favourite nut and go with it!)
- Pinch of Himalayan Sea Salt
- 100g Pitted dates
- 1 tsp Vanilla Essence
- 40g Cacao powder
- 3tbsp Cocofina coconut oil
Matcha Pear Chia Jam Middle Layer
- One pear (needs to be very ripe and juicy!)
- 2 tbsp Chia Seeds
- 2 tsp Matcha Powder
Coconut Crumble Top Layer
How Do I Make It?
Start by blending the nuts and then slowly add all of the other base layer ingredients to your food processor. Keep blending until it forms a sticky dough-like substance.
Pat this mixture down into a baking tray lined with either cling film or greaseproof paper (this will make your life a whole lot easier later!) and put it into the fridge to set. I recommend leaving it for 2 hours in the freezer if you want to get it done quickly, or for 4 hours in the fridge if you’re not in a rush.
Meanwhile, make the matcha jam by mashing the pear with a fork and adding the chia seeds and matcha. Stir together until well combined. You will notice that the chia seeds should start to absorb the liquid and create a jam-like consistency. If you’re pear is not really, really ripe then this process is unlikely to happen, but don’t worry as you can use any fruit you like, so just try something else in your fruit bowl!
Finally prepare the topping by beating together the sugar and coconut oil and then adding the desiccated flakes until it forms a crumb consistency.
Take your base out of the fridge and layer on the jam followed by the coconut crumble.
Place it all back into the fridge until it’s ready to serve!