Ingredients:
- 30 oz. cooked chickpeas (garbanzos)
- 1/4 cup raw sesame seeds
- 1 red bell pepper, chopped
- 2-3 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, peeled
- sea salt
Directions:
- Place all ingredients, except the salt, into a food processor or a powerful blender (Vitamix) in the order listed.
- Turn machine on and increase speed to high. Add water as needed to achieve desired consistency.
- Blend for one minute or until it reaches a smooth texture.
- Season to taste with sea salt.
- Serve chilled with vegetables, gluten-free pita bread or crackers.
Ingredients:
- 7 oz / 200 g shelled almonds
- 7 oz / 200 g hazelnuts
- 15 dates, dried and pitted
- 2 eggs
- Optional: 60 g dark chocolate or 2 tablespoons shredded almonds
Directions:
- Preheat the owen to 350 °F / 175 °C.
- Mix almonds and hazelnuts in the food processor or a blender into a fine flour.
- Chop the dates into small pieces either by hand or the food processor.
- Beat the eggs and mix together with nut flour and dates.
- Shape the dough into a long tube.
- Slice into pieces and shape into bars.
- Place on a baking sheet lined with baking paper.
- If desired, top with shredded almonds. Press the almonds gently into the bars.
- Bake for approximately 20 min.
- Place the bars on a cooling rack.
Directions for chocolate-covered bars:
- Use a double-boiler to make sure you don't burn the chocolate. If you don't have one, you can make one by filling a medium saucepan 3/4 full with water. Then rest a smaller saucepan or a heat-proof bowl inside, in which you place the chocolate.
- Turn the stove on low heat, stirring occasionally. When the chocolate is nearly all melted, turn off the stove.
- Using a wooden spoon, stir the last few pieces to melt them.
- Take a single bar and dip one side of it into the melted chocolate.
- Place it onto a cookie sheet to cool.
- Repeat with the remaining bars.
- You can place the cookie sheet with the nut bars into the fridge for the chocolate to harden faster.
