Dessertsdeliciouslyella
Crunchy Chocolate Fridge Bars
We've wanted to create a recipe for fridge bars for a while and these turned out to be so moreish and crispy. They're best kept in the fridge to keep their texture and are delicious enjoyed cold, but you can also keep them at room temperature if you don't have room or want to take them on-the-go.
👥 12 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Tip the buckwheat onto a baking tray and bake for 15–⏱️ 20 minutes, until golden. Remove from the oven and set aside to cool.
buckwheat7 oz
2
Gently melt the chocolate, maple syrup, almond butter and a pinch of sea salt flakes in a bain marie; stir together until combined.
maple syrup2 tablespoonsalmond butter3 tablespoons
3
Pour the cacao mixture into a food processor, followed by the dates and blitz until combined.
4
Add the buckwheat, raisins and hazelnuts; pulse for about ⏱️ 3 seconds until just combined. Pour the mixture into a lined baking tray and place in the fridge for about ⏱️ 2 hours until set. To serve, remove from the tray from the fridge and cut into bite-sized pieces.
buckwheat7 ozraisins3.5 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...