Mix all the ingredients and add gradually 200 ml of milk to obtain a slightly thicker consistency than pancake batter. C
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Prep. Time: 10 min. | Cooking Time: 0 min.
Step 1: For the bar, in a food processor with the S shaped blade attachment in place. Process the nuts until they are coarsely ground. Add in all seasonaings and cacao. Turn the processor back on and add the sweetener of choice from the top while processing until a dough ball forms. Press in to a lined 7 by 7 square glass pan and freeze.
Step 2: For the topping, in a food processor with the S shaped blade attachment in place, pulse the mixture until coarsely ground. Remove the mixture and use to cover the top of the bar.
Step 3: Chill the whole bar in the freezer until well set- about 2 hours.
Garnish with fruit of choice and enjoy your raw chocolate toffee bites!
For the bar:
4 cups pecan pieces
1/2 cup raw agave nectar, coconut nectar or date paste
1 cup cacao powder
1 tbsp cinnamon
1 tsp sea salt
For the toffee cruch:
1/2 cup pecan pieces
1/2 cup espresso beans
1 tbsp pumpkin pie spice
2 tbsp sweetener of choice