Jaffa No-Bake Bars
The credit for this amazing recipe belongs completely to Kellie at Food to Glow . I am always collecting recipes, whether they are cut out of magazines or newspapers; photocopied from cook books or clipped from websites. A lot of these recipes never get made. For years they sit there waiting for me to remember the enthusiasm I felt when I first added them to my collection. This particular recipe I have had for a couple of months sitting in my ‘Recipes to Try’ folder. The promise of apricot, citrus and dark chocolate together was too much to resist they had to go to the front of the queue. And it was worth it. They were loved by my family (except for my daughter who doesn’t like anything) and will be going into regular rotation at our house. The recipe below is almost exactly as I found it on Food to Glow, except I made the jaffa variation and have recorded the amount of chocolate I found necessary. Head over to the original recipe to see some other variations that Kellie offers.
Ingredients (Makes 12-16 bars)
75g moist dates, stoned and roughly chopped
215g raw cashews, soaked for 15 minutes in hot water and drained
1 tsp each ground cinnamon and turmeric and a grind or two of black pepper
good pinch of salt
200g dried apricots
juice of ½ medium orange
finely grated zest of whole orange
½ tsp vanilla extract
½ tsp orange essence (optional)
80 g good quality dark chocolate (dairy-free if you want to keep it vegan)
1. Blend together the dates, oats, cashews, cinnamon, turmeric and salt until clumping together and sticky.
2. Scrape the mixture out of the food processor and press into a cling film-lined (overhanging) 23cm x 23cm (9”x9”) pan or dish.
3. Blend together apricots, orange juice and zest, and the vanilla. Spread this mixture evenly over the nutty base. Press down firmly and evenly.
4. Melt dark chocolate in microwave and then spread thinly over top.
5.Cover and pop in the freezer for half an hour.
6. Lift out of pan by grabbing edges of overhanging cling-film and cut into bars on a chopping board. I found the chocolate cracked quite a bit as I cut them, but they still tasted fantastic.
7. Store in the refrigerator for up to five days (if they last that long!).