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🍽️ Raw Superfood Energy Bars

492 kcal · 30 min · 4 servings

Ingredients

• 350 g cashew nuts (broken pieces)
• 1 coconut
• 80 g pistachio kernels
• 3 tbsp agave nectar
• 10 g beetroot powder (1 tbsp)
• 50 g dried dates (pitted)
• 60 g dried physalis
• 10 g goji berries (1 handful)
• 1 tbsp –2 tbsp dried coconut flakes (for sprinkling)

Instructions

1. 1. Place the cashew nuts in a bowl and cover them with water. Let them soak for 3 hours.
2. 2. Open the coconut by striking the center firmly with a hard object. Pour off the coconut water.
3. 3. Remove the white flesh from the shell. Peel off the brown skin until only white flesh remains.
4. 4. Finely chop about half of the pistachios.
5. 5. Grate the coconut flesh finely using a kitchen grater.
6. 6. Mix the grated coconut with agave syrup, the chopped pistachios, and beetroot powder to form a mixture.
7. 7. Line a baking tray with cling film or baking paper.
8. 8. Drain the soaking water from the cashew nuts.
9. 9. Process the cashew nuts together with dates and physalis in a blender until smooth.
10. 10. Spread the cashew paste evenly over the prepared tray.
11. 11. Cover the paste with cling film.
12. 12. Press the layer flat by placing a small cutting board or the bottom of a pot on top and pressing down.
13. 13. Place the tray in the refrigerator for 1 hour.
14. 14. Take the cashew layer out of the refrigerator and remove the foil.
15. 15. Spread the coconut mixture evenly over the cashew layer.
16. 16. Cover the coconut mixture again with cling film.
17. 17. Press the layer flat.
18. 18. Weight the bars best with a board and a heavy pot.
19. 19. Place the tray in the refrigerator for approx. 2 hours.
20. 20. Remove the cling film.
21. 21. Sprinkle the surface with the remaining pistachios, goji berries, and coconut flakes.
22. 22. Cut the mixture into 10 equal bars.

Nutrition per serving

• kcal: 492
• Protein: 12 g · Fett/Fat: 40 g · Carbs: 22 g