1 cup (170g) prunes, soaked evernight
9 ounces (250g) good quality dark chocolate
1 cup (150g) of hemp hearts
1 cup quinoa puffs (70g)
Makes 16 bars
1- Drain the prunes and reserve the soaking water, place them into the food processor and puree until smooth, adding small amounts of soaking water as needed. The puree should be as thick as possible, so we use the least amount of water needed for the food processor to blend the prunes into a smooth pure, Set aside.
2- in a large bowl melt dark chocolate in double boiler. Fold the hemp hearts and quinoa puffs into the melted chocolate until evenly incorporated. The mixture will be thick.
3- Line a 9x9x2-inch (23x23x5cm) baking pan with parchment papper. Spoon half of the melted chocolate mixture into the pan. Spread the mixture, making sure to fill the corners of the pan.
4- Spoon the prune caramel on top of the chocolate layer and level with the back of the spoon. (do it little by little!)
5- Spread the remaining half of the hemp-chocolate mixture evenly on top of the prune caramel, working with small portions of the mixture at the time to create and even layer. take care to no press to hard and disturb the prune layer. With a sharp knife carefully score the bars. Cut the bars all the way through (after you freeze the bars, you will break them apart). Place the pans in the freezer until the surface of the bars is firm, about 30 min or longer.
6- Carefully remove bars from the pan and break them apart into individual squares, the bars will keep refrigerated in an airtight container for up to 1 week. Serve cold.
PS: She also has an alternative for raw chocolate and buckwheat puffs for this recipe, but if you want it you will need to get the book as it requires and additional of 2 more recipes!!!