Once upon a time before my diagnosis and before AIP, I found Gwyneth Paltrow really annoying. Then I was given her book ‘It’s All Good’ which was pretty damn good, so my opinion of her changed somewhat. Nowadays I can’t cook much out of the book but last weekend I opened it up and decided to give her candy bars a try.

Now these are not AIP – there are nuts in the recipe, but I will on occasion treat myself to some nuts and they have no bad effect on me which is the main thing. So if you have reintroduced nuts back into your diet then these are a great treat. My first attempt turned out rather stodgy, so eat sparingly!!

I didn’t quite follow the recipe 100% but this is one of those you can mess about with and I’m sure whatever you end up with will be delicious!!!

Ingredients:

1.5 cups of raw cashews

1.5 cups dates, pitted and roughly chopped

.5 cup almond butter

.5 cup grade B maple syrup

.5 cup coconut flour

.5 cup unsweetened shredded coconut

.5 tsp almond extract

1.5 cups dark chocolate chips (high cocoa content)

1.5 tbs coconut oil

Grind cashews to a fine meal in a food processor. Add dates, almond butter, maple syrup, coconut flour, shredded coconut, almond extract and pulse till you have a sticky ball of dough.

Line a small sheet pan with parchment paper and press the cashew mixture out onto the paper, making a rectangle 1″ deep. It helps if you wet your hands before doing this – I actually used a small plastic container.

Refrigerate for 6-8 hours.

Meanwhile, combine the chocolate chips (I just smashed up some really dark chocolate) and the coconut oil in a bowl and melt over a pot of simmering water. Be careful not to get any water in the bowl!

Then poor the chocolate over the cold cashew mixture. Return to the fridge and let cool until set, at least an hour.

Using the parchment, lift the bar out of the sheet pan and cut into rectangles.

You can store this in an airtight container.

Enjoy!