Vegan Moringa Bars with Coconut Chocolate.
As I said on previews posts I wasn’t a fan of moringa, mostly because I didn’t have found the right way to use it, plus it is also important to use a good quality product.
Moringa has an earthy taste, that can be quite strange at first, and has been used for centuries for its health benefits and is one of the most concentrated superfoods on the planet. Moringa is rich in vitamins, minerals, antioxidants, and protein.
- 2tsp Moringa Powder
- 1/2 cup cashews (soaked overnight )
- 1/3 cup almonds (soaked overnight )
- 1 + 1/2 cups shredded coconut
- 5 tbsp maple syrup (or other liquid sweeter)
- 4 tbsp coconut oil
- 1/2 tsp almond extract
Chocolate Drizzle:
- ~100g dark chocolate
- 2 tbsp coconut oil
- 4 tbsp maple syrup
Soak the nuts overnight.
Drain the nuts and rinse.
Add all the ingredients to the food processor and process on high until creamy.
shape the mixture into evenly shaped bars. Place them in the freezer while you prepare the chocolate.
Gently melt coconut oil and chocolate in a saucepan over low heat or microwave, then add the maple syrup and stir.
Dip your bars into the chocolate mixture one at a time, using a spoon to help. Then lay them out on a tray, a few centimeters apart. Then pop them in the fridge until the chocolate is completely set.
Store in the fridge or freezer in a glass container and enjoy.
PT:
- 2 colheres de chá Pó de Moringa
- 1/2 caneca de cajus (demolhados durante a noite)
- 1/3 caneca de amêndoas (demolhadas durante a noite)
- 1 e 1/2 caneca de côco ralado
- 5 colheres de sopa de xarope de ácer
- 4 colheres de sopa de óleo de côco
- 1/2 colher de chá de extrato de amêndoa
Cobertura de chocolate:
- ~100g de chocolate preto
- 2 colheres de sopa de óleo de côco
- 4 colheres de sopa de xarope de ácer
Demolhar os cajus e amêndoas durante a noite.
No dia seguinte escorrer e passar os cajus e amêndoas por água.
Adicionar todos os ingredientes no processador de alimentos e processar em alta velocidade até ficar cremoso.
Humedecer as mão com água e moldar pequenas barras com a massa. Colocar no congelador encanto se prepara o chocolate.
Derreter o óleo de côco e o chocolate numa panela em lume brando ou no microondas, depois adicionar o xarope de ácer e mexer.
Mergulhar as barrinhas com cuidado no chocolate e colocar numa grade para escorrer o excesso. Colocar as barrinhas no frigorifico até que o chocolate esteja duro.
Armazenar num recipiente de vidro no frigorifico por uma semana ou congelar por alguns meses.