Mandarin Jaffa Bars

Friday, 2 November 2018 9:30:00 am Pacific/Auckland


1 ¼ cups raw cashews

10 Medjool dates, pitted (about 200 grams)

2 tablespoons raisins

1/4 cup cacao powder

zest of 2 mandarins, juice from one


to drizzle – loving earth mandarin chocolate, melted

In a sturdy food processor, pulse the cashews until they are finey ground.

Add the medjool dates, one at a time, pulsing between each addition.

Add the raisins, cacao powder, mandarin zest and juice and pulse until combined well.

Line a baking dish (approx. 10cm x 20cm) with baking paper and spoon in the mixture. Spread it out and press it down firmly and evenly into the baking dish.

Place in freezer to set for 30 mins.

Remove and cut into 12 bars. Drizzle melted chocolate over the top of each bar and place into the freezer to set again for 15

Store in the fridge in an airtight container for 5 days, or in the freezer for 2 weeks.

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