by Liana Przygocki
Well folks, it’s a new year and knowing that this issue of The Friedman Sprout would be making its debut in the midst of resolutions, trips to the gym, and renewed interest in the many different ways to prepare kale, I was determined not to contribute to the frenzy. Most of us will be back to our old ways by this time, and anyway I think we Friedmanites generally do pretty well as far as healthy eating goes. However, although the following is a recipe for “candy bars,” I only partially succeeded in finding something to share with you that would fulfill my desire to snub the aforementioned frenzy. You see, this recipe comes from Gwenyth Paltrow’s recent cookbook It’s All Good. I approached this tome with a healthy dose of the critical reading skills I’ve honed here at Friedman, since she is opposed to the consumption of gluten, dairy, red meat, refined sugar, and other ingredients regularly consumed by the general population. However, while this recipe is in fact vegan and free of dairy and refined sugar, the candy bars are full of pretty delicious “healthful” ingredients. The cookbook has received lots of favorable press, and regardless of how much of the Gwyneth Kool-Aid you’re interested in drinking, all the recipes my roommates and I have tried so far have been tasty. These candy bars in particular make great snacks for toting to school. I even followed the cookbook’s advice and kept a stash in the freezer—do the same and you’ll be well supplied until midterms.
Adapted from It’s All Good, by Gwyneth Paltrow & Julia Turshen
Grand Central Publishing, 2013.
This recipe makes about 1½ dozen candy bars. They will last up to two weeks in the refrigerator, or much longer in the freezer.
1 ½ C. raw cashews
1 ½ C. dates, pitted and roughly chopped
½ C. almond butter
½ C. maple syrup
½ C. coconut flour
½ C. unsweetened shredded coconut
½ tsp. almond extract
1 ½ C. dark chocolate chips
1 ½ tbs. coconut oil
1. Grind cashews in to a very fine meal in a food processor. Add dates and process again until they are well incorporated in to the cashew meal. Add almond butter, maple syrup, coconut flour, shredded coconut, and almond extract. Pulse until the dough forms a sticky ball.
2. Line a 9×13-inch baking dish with parchment paper and press the cashew mixture out, making a rectangle 1 inch deep. Refrigerate 6-8 hours, until firm.
3. Combine chocolate chips and coconut oil in a stainless steel or glass bowl and set over a pot of simmering water, making sure the water doesn’t touch the bowl. Stir until mixture is just melted, remove the bowl from the heat, and pour the chocolate mixture over the cold cashew mixture, using a spatula to distribute it evenly, if necessary. Return the bars to the fridge and let them cool until the chocolate has set, at least 1 hour.
4. Using the parchment paper, lift the bars out of the baking dish and cut in to rectangles. Refrigerate or freeze in an airtight container.
Liana Przygocki is a second-year FPAN student who has been described as having “AFE tendencies.” She grew up in Wyoming, and intends to pursue a career in applied food policy research, despite her parents’ longtime suspicion that she will someday become a rancher. Read more about her at our Meet Our Writers page.