Ingredients:
- 40g finely chopped dried dates
- 100ml warm water
- 1 tbsp vanilla extract
- 2 tbsp ground flaxseed
- 300g goat or sheep’s strained yoghurt
- 2 scoops (50g) Bio-Logos Protein Powder with Cacao and Banana
- 60g ground macadamia nuts (alternatively use blanched hazelnuts)
- 30g chopped macadamia nuts
- 10g coconut flour
For Decoration:
• 1 tbsp honey
• 2 tbsp organic cacao powder
• 2 tbsp tahini past
Instructions:
- Finely chop the dates and soak them in warm water and vanilla extract. Stir in the ground flaxseed and let the mixture sit.
- In a separate bowl, combine the yoghurt, ground macadamia nuts, protein powder, and coconut flour until well mixed. Now mix in the chopped nuts.
- Merge the date mixture with the yoghurt mixture to form a unified, sticky mass.
- Place the mass on a piece of parchment paper and cover it with another sheet. Use a rolling pin to flatten the mixture to approximately 3 cm thickness.
- Cut into 10 bars: Remove the top sheet of parchment and cut the mass into bars or squares.
- Transfer the bars, along with the bottom parchment paper, onto a wide platter.
- Combine the honey, cacao powder, and tahini paste in a small saucepan. Heat gently while whisking vigorously to create a smooth paste. Decoratively drizzle the paste over the bar using a spoon, forming diagonal lines.
- Refrigerate the bars for at least one hour. Serve chilled, ideally one to two bars per serving.
Macronutrients and micronutrients per serving:
Calories: 154 kcal
Protein: 9 g
Fat: 10 g
Carbs: 10 g
Calcium: 92 mg
Iron: 1 mg
Magnesium: 32 mg
Potassium: 165 mg
