Ngghhh. I don’t know how else to introduce this, but it’s good. Really pretty on the slab and in my mouth. That sounds raunchier than it’s meant to be, but it’s Friday and my brain is somewhat fried :pAnd before you all dash off to see what’s what, don’t forget to download your super free copy of The Chocolate Cleanse Riot ebook (all vegan and mostly gluten-free, and of course 100% dedicated to chocolate!) Click on the pic below to jump in 😀
This week has been pretty wild – a mix between exhaustion and pure energy. I’ve gone walk-jogging more often than not, even when I was feeling terrible, and, if nothing else, made and ate these. I try to tally up my accomplishments for the week as a benchmark of sorts, so even if the list ends there I’m happy.Pretzels are one of those things the internet got me obsessed with, since before all these food blogs I’m stalking I only saw pretzels as the really sad alternative to cakes and handheld treats at the diplomatic cocktail parties of my youth. It’s always what was left over in excess when we hosted these ridiculous events, and being a food vacuum masquerading as a kid I nobly did my part by finishing everything off. Well, I’m transformed. Reborn. I mean, the pretzels are just garnish on these bars and I’ve dedicated a paragraph to their meaning in my life, so clearly I’m obsessed. Or it’s Friday. These bars though, pretzels aside, or on top, are delicious. I adore using buckwheat flour as a freezer treat base because if you let it defrost for even a few minutes it becomes pure bliss; somewhat silky and rich in flavour. I prefer buckwheat 1000% more than oats or even almond flour when it comes to freezer treats, and combined with some cocoa and chickpeas it just becomes insane.
Ingredients (serves 8 – 12):
- 1 cup dates, soaked
- 1 cup chickpeas
- 1/4 cup cocoa powder
- 1/4 cup sweetener (or more, to taste)
- 1/2 cup buckwheat flour
- 2 TBSP flaxseed powder
- 2 – 4 TBSP date soaking water (as required)
- 2 tsp vanilla extract
- 2 tsp nutmeg
- 2 tsp ginger
- 2 tsp cinnamon
- Optional: 1 – 2 tsp coffee powder
- 1 cup peeled and steamed sweet potato
- 1 cup chickpeas
- 3 tsp matcha powder
- 1/4 cup + 1 TBSP sweetener/sugar of choice (or more, to taste)
- 2 TBSP nut or seed butter of choice
- 1 TBSP lemon juice
- 3 TBSP non-dairy milk
- 2 tsp vanilla extract (or peppermint)
- 1 tsp cardamom powder
- 1/2 cup GF pretzels
- 3 TBSP chocolate chips
- Optional: chocolate drizzle
- Blend your base ingredients until smooth, adding more or less sweetener to taste.
- Transfer to a lined loaf pan and place in the freezer whilst you blend your matcha cream.
- Carefully spread your matcha cream on top, then press in the choc chips and pretzels.
- Freeze for at least an hour, then let it sit out for five or so minutes before slicing and spreading on the optional drizzle.
- Store in the freezer and munch after a few minutes of defrosting.
This topping though? YUM. Maybe it’s just me (hope not!) but sweet potato-based creams for desserts are the best. Natural creaminess without the excess nonsense! Some of my favourite cakes, like this carrot cake, are made all the more delicious for having the sweet potato frosting. Anyway, I’m just a sucker for freezer treats (which you all know well), and chilled sweet potato cream is just amazeballs, though admittedly I did eat a ton out of the fridge before assembly, so I warn you to perhaps make extra for in case. Anyhow, easy + delicious + can last a long while = no excuses not to at least try! 😀 I have to contain myself not to go to the freezer every hour or so, but honestly there’s protein and healthy carbs in there, so why not? And on that whimsical note, I’ve got a walking date later today so it’s off for a quick nap of glory after an amazing smoothie bowl lunch.
It’s the weekend!!