Energetic bars delight with a splattering of melted chocolate and blended raspberries worthy of Jackson Pollock. Who knew abstract expressionism could be revived in the kitchen?
- 3/4 cup organic almonds
- 1/4 cup organic pecans
- 1 cup organic cashews
- Pink Himalayan or Celtic sea salt (optional)
- 1 cup organic unsweetened shredded coconut
- 1/4 cup organic dry-roasted almond butter
- 1 1/2 tablespoons organic maple syrup
- 3 tablespoons filtered water (more for optional soaking technique)
- Dehydrator (optional)
- 2 tablespoons organic 100% raw cacao powder
- Drizzle of organic unrefined coconut oil
- 1/2 cup organic frozen raspberries
[Optional technique to ease digestion]: Place the almonds, pecans, and cashews in a large bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry.
Alternatively, roast the nuts at 375 degrees for 8-10 minutes, or until lightly toasted.
Mix together the shredded coconut, prepared nuts, and almond butter in a food processor. Add the maple syrup and 3 tablespoons of filtered water and pulse until fully combined.
Line a standard bread pan with parchment paper. Pour the mixture into the bread pan and flatten evenly across the surface. Refrigerate for an hour, and then cut into uniform slices.
In a small bowl, combine the raw cacao and a drizzle of coconut oil to achieve a thick chocolate consistency. Place the frozen raspberries in a small bowl and heat in the microwave for 20-30 seconds to reduce.
Arrange the uniform bars across a work surface and use a knife to splatter the cacao-coconut oil mixture and melted raspberries across the top.
Store in the refrigerator or freezer.