Tuesday, 23 January 2018

Homemade 'Nakd' Bar Bakewell Tart





Ah January, you sanctimonious, tedious, thirty one days you.

Dragging along slower than the Brexit negotiations with it's cold, dull grey skies and worst of all, having joined the January healthy eating bandwagon, biscuit and cake-less.

A few years back I was merrily baking my way through the month, rather smugly disdainful of all those extra gym memberships, slimming club join-ups and dry January bores that a New Year encourages. And yet, two children and considerable overindulgence at Christmas later*, I too (somewhat reluctantly) can be found at the gym at 8am on a Sunday morning, series-recording Tom Kerridge's weight loss programme and grudgingly giving up cake.

Roll on 1st February when I intend to make the biggest chocolate cake EVER. One that even Bruce Bogtrotter would struggle with.

But in the meantime I'm striving to satisfy my sweet tooth through considerable consumption of Nakd bars, fruit and nut wholefood bars that taste pretty darn good. They come in many various flavours- so much so my husband suggested they ought to make a 'Michelin Star Dinner with Paired Wines' version, which would have definitely cheered up his January.

*By the 31st December I was 85% mince pie and 15% purple Quality Street.

Homemade 'Nakd' Bar: Bakewell Tart

143g cashew nuts
200g Medjool dates (stones removed)
65g raisins
0.5tsp almond extract

1. Line a baking tray with clingfilm
2. In a large food processor whizz the cashews until they resemble a super fine powder.
3. Add the dates, raisins and almond and continue to whizz until the ingredients come together in a thick paste
4. Spoon the mixture into the baking tin and press down evenly with the back the spoon to form a large bar approximately 4-5 inches in length
5. Refrigerate for 60 minutes, remove the clingfilm and cut into bars

Baker's notes...

  • A big thank you to the Little Loaf blog for the inspiration to make these at home 
  • They keep for up to five days in the fridge (and taste really nice chilled)






No comments:

Post a Comment

Thank you very much for your comment- I appreciate every single one of them!