Cashew-Almond bars


Cashews - 1 cup

Almonds - 1 cup

Whole pitted dates - 3/4 cup

Cardamom powder ( optional) - ¼ tsp

Dried ginger powder ( optional) - ¼ tsp

Heat a thick bottomed pan, dry roast almonds and cashews just until the cashews turn pale golden brown. Turn off the heat, quickly transfer the toasted nuts to a baking sheet, allow it to cool down completely. In a food processor, grind the toasted nuts to a coarse mixture. Take out ½ cup of the ground mixture. Pulse the remaining nuts in the food processor to a fine powder, add dates and spice powder and pulse again till everything comes together. Add the reserved coarsely ground nut mixture back, pulse to combine. Line a baking sheet with parchment paper, spread the nut- dates mixture to about ½ inch thickness, using hands to press it down. Overlay with another parchment sheet and run a rolling pin over to smoothen the surface. Keep it in the freezer for 30 min. Cut into desired shapes, return into freezer for another 30 minutes. Separate the bars and store it in a container in fridge for up to 2 weeks.



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