Recipe courtesy of Psychologies Magazine (October 2015) and taken from The Virtuous Tart by Susan Jane White.
These seed soldiers are excellent allies in the war against afternoon slumps. Practically jumming with energy, they will deliver a cargo of essential minerals to service your mojo alongside battery-boosting B vitamins. Goji berries are rich in iron, protein and vitamins C, E and A.
Makes 20 generous servings
1 cup (100g) pitted dates, chopped
1 cup (105g) milled sunflower and pumpkin seeds
1/2 cup (180g) cashew nut butter
1/2 cup (80g) raisins
1/2 cup (65g) coconut flour
1/2 cup (125ml) maple syrup (not honey)
3 tblsp raw Cacao Nibs
2 tblsp goji berries , plus extra to decorate
Up to 1 tblsp Tamari or raw coconut aminos
130g dark chocolate (75% cocoa solids)
Step One : In a food processor (a fork and a temper will also work), combine everything except the dark chocolate and decorative goji berries. Spread it out over a parchment-lined shallow tin – the perfect size is 20 x 25cm, a little larger than the usual 20 x 20 cm square brownie tin. Place another piece of parchment on top of the base mixture, pressing down firmly with your fingers. Once the base is smooth, you can ditch the top parchment. Chill in the fridge.
Step Two : Meanwhile, slowly melt the chocolate in a bain-marie – a pot of simmering water, 2 1/2 cm in depth, with a heatproof bowl sitting on top where a lid might otherwise be. The contents of the bowl will gently melt from the steam of the water underneath. The trick is not to let the water boil or let the bottom of the bowl touch the water.
Step Three : Smother the chilled base in melted chocolate and parachute a couple of goji berries on top for colour. Refrigerate overnight. I doubt you’ll need an alarm clock to wake you in the morning.