Eat Well : Gluten-Free Fudge Bars

26 Feb

Best eaten straight from the freezer! 🙂

 

Ingredients:

  • 1 cup of pecans
  • 3/4 cup unsweetened cacao powder
  • 10 medjool dates – pitted and chopped
  • 3/4 cup almond butter
  • 1/4 cup orange/apple/coconut water or water
  • 2 tbsp honey
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 to 3/4 cup unsweetened shredded coconut

 

Method:

  1. Using a food processor, blend the pecans until finely ground. Add the cacao powder and mix well.
  2. Add the dates, almond butter, juice, honey and vanilla – pulse again until the mixture becomes dough-like.
  3. Line a baking tray with parchment paper, and roll the dough into golf-ball-size balls, placing them on the tray. Put the tray in the fridge and chill.
  4. Store the balls in a plastic container in the freezer.

 

Nutritional Info per Power Ball:

  • kCalories : 180
  • Fat : 13g
  • Carbohydrates : 18g
  • Protein : 3g
  • Fiber : 4g

Handy Hint:
If you can’t get hold of almond butter, hazelnut butter works nicely, and failing that, peanut butter works just fine too 🙂

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