FIBRE PLUS : CAROB PISTACHIO PRUNE BARS

Jacqueline Alwill

Brown Paper Nutrition

Growing up mum had this thing about giving my sisters and I carob buttons instead of letting us have chocolate. We weren’t THAT stoked on it but hey something treat like was better than nothing and despite completely rebelling behind her back, in the end life comes full circle and in my adult hood I returned to the sweet spot with carob.

Whilst carob is often considered the evil twin of cacao, it’s a sweet sibling in my eyes, because this sweet something is so scrumptious and ab fab for those who don’t need to stimulating kick cacao often gives. If you are are highly sensitive to caffeine then you’ll no doubt feel the charge cacao gives you and that’s not always ideal for energy. Carob on the other hand lacks the caffeine and theobromine of chocolate which gives this effect. Great if you want to take your charge down a few notches…night time before bed, detoxing off caffeine and knowing where your own energy levels stand would be a few good reasons to switch.

For this recipe I’ve combined a few of my favourite flavours in the kitchen to create a slice-brownie scenario which is a delightful change from chocolate flavours of cacao and super sweetness of dates whilst still providing deliciously rich nutrition, flavour and oh and fibre too – so be ready. (Can’t say I didn’t warn you here).  We need a good dose of fibre in our day though because it is this juicy fibre which helps stabilise energy levels, appetite and supports the healthy of our cardiovascular and digestive system too.

CAROB PISTACHIO PRUNE BARS 

GF: DF: V: VG

Serves 6

1/2 cup walnuts

1/2 cup shelled pistachios

1/2 cup prunes

1/2 cup dried figs

1/4 cup unsweetened carob powder

Combine all of the ingredients in a food processor or high powered blender and blend for 30 seconds until the mixture comes together. Line a small loaf tin (10x15cm) with baking paper and press the mixture into the tin (alternatively you can simply roll into balls). Use the back of a spatula to create an even finish. Place in the freezer to set for 1 hour, then slice and serve. Store in fridge or freezer up to 2 weeks.