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Tagliate grossolanamente le noci e gli anacardi.
Mettete tutti gli ingredienti secchi in una terrina capiente, mescolate bene.
Togliete il nocciolo ai datteri e spezzateli in due parti, aggiungeteli agli ingredienti secchi assieme all’olio di cocco ed allo sciroppo d’acero.
Mescolate ed impastate bene. Si creerà un composto un po’ appiccicoso.
Foderate uno stampo con della carta da forno, spianatevi il composto (per facilitarvi potete bagnarvi leggermente le mani). Lo spessore delle barrette deve essere di 1 cm circa, e dovete premerlo bene sul fondo della teglia in modo che sia bene compatto.
Cuocete le barrette per 30 minuti nel forno preriscaldato a 160 gradi.
Importante: lasciate intiepidire bene le barrette prima di toglierle dalla teglia.
Quando avranno raggiunto la temperatura ambiente, trasferitele in frigorifero per almeno 30 minuti prima di tagliarle a rettangoli o quadrotti.
Conservatele in frigorifero in un contenitore ermetico (tengono almeno 7 giorni).
piccola pasticceria
Barrette energetiche
Ricetta per
12 Persone
10 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
150 grDatteri medjool (quelli grandi e morbidi)
100 grFiocchi di avena fini (se necessario certificati senza glutine)
100 grNoci (noci, nocciole, pecan, mandorle a scelta)
100 grAnacardi
100 grSemi di girasole
2 cucchiaiOlio di cocco (anche senza odore)
1⁄2 cucchiainiSale dell’himalaya
2 cucchiainiSciroppo d’acero
Di: Michelle Uffer
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