1/2 Cup mashed avocado
1/2 Cup of sweet potato
1/2 Cup of creamy nut bitter (tahini, almond, cashew etc)
1/2 cup of dairy free chocolate chip cookies
2 tablespoons prune or maple syrup
1 tbsp & a few drops of liquid stervia
1/4 cup of coconut milk
3 tablespoons cacao powder
pinch of Himalayan rock salt
dash of vanilla paste
(2 tsp of cornflower mixed to a past with water)
Preheat oven to 160 C, and line a a tin suitable for making bars with either lining the tins with parchment paper or greased with coconut oil. Blend all ingredients except choco chips in a blender. when they are all mixed well, add the chocolate chips, and trasfer the mixture to the chosen containers tin. Use a spatular to level the mixture across the pan evenly, as it will be sticky and thick. Bake for 30 mins, leave to cool then serve.
I like it with yogurt and maple syrup.
Exploring life in the country, foraging free foods from field hedgerow and garden to plate.
Luxury B&B Lochearnhead in the Loch Lomand & Trossachs National Park