Chocolate & Pecan Bars with Creamy Frosting

The Jubilee weekend is over, and it’s a grey, drizzly English day (in JUNE!!!) on which I happen to be nursing a teeny bit of a hangover. All I feel like doing is lying on the sofa under a patchwork quilt, watching Clueless, and having a huge mug of tea with something sweet. Enter the Snog cookbook, stage left. I’m a loyal Snog devotee, and the book didn’t disappoint. It’s beautiful to look at, and packed full of healthy dessert recipes as well as the frozen yogurt they’re best known for.

Everything I’ve made from the book so far has come out well, and I was delighted with these chocolate pecan bars. When I’m making vegan, sugar-free treats, I love being able to do things like licking the bowl – I always want it to feel like a ‘proper’ baking experience. That said, these are actually raw, so no actual baking involved! The dates mean you get a great energy boost, that’ll still indulge your sweet cravings! I hope you like them as much as I did, and if you do I strongly recommend buying the Snog book. It looks great on your coffee table, and the recipes are divine. Perfect if you’re vegan, sugar-free, raw vegan, or you just feel like eating a little bit more healthily.

I was really impressed with these, and gave them to ‘normal’ eaters who enjoyed them too, and even my very fussy dad loved them, so they passed the ultimate test. Hope you like them too!

Snog Pecan Bars

Serves 6 (but as you’ll probably cut them in half, serves 12)

225g raw pecans
50g raw cacao powder or good quality cocoa powder
1/8 teaspoon sea salt
10 soft Medjool dates, pitted
60ml agave nectar

Snog Cacao Avocado Frosting

4 soft Medjool dates, pitted
1 medium Hass avocado
25g raw cacao powder or good quality cocoa powder
60ml agave nectar
30g pecan nuts, roughly chopped, to decorate

1. For the base, simply blend all the first set of ingredients together until finely ground. It should just about hold together.

2. Line a 12″ x 4″ tin with a baking sheet, and spread the base out across it, making sure to pack it tightly. Refrigerate for half an hour until it begins to set.

3. While the base is setting, make the frosting. Soak the dates in cold water for 20 minutes, which will make them nice and soft. Once done, simply pop in the blender with the avocado, cacao powder and agave, and blend until VERY smooth and glossy.

4. Spread the frosting thickly across the base, sprinkle with the leftover pecans, and pop in the freezer for two hours to set properly. Keeps for up to 4 days if refrigerated.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s