Getting Nüd!

I was just in Ireland and the UK for a month. While I didn’t always make the best eating decisions, I did make one very healthy discovery.. The Nakd Bar!

I have been looking for a sweet treat that is not only gluten-free and vegan, but also sugar free. There are a variety of reasons why sugar is the worst thing you can consume, but I will throw out the word inflammation and leave it at that for now.

I was so excited by this discovery that I decided to replicate it at home, and see if I could make them myself, a) to save money and b) because I don’t think they are on sale anywhere near me. I focused on the Cocoa Orange flavour because it was the first one I tried, and because it was so delicious, it was the only one I tried!

Et voila!


Okay, so it kind of looks like a turd! Nakd bars look slightly better because they come in rectangular prisms, while poop, and despite my best efforts, my Nüd bar, are cylindrical. But fecal resemblance notwithstanding, it tasted great, took next to no time to make, and most importantly did not contain any sugar or added sweeteners.

If the three references to digestive egestion hasn’t put you off, here’s how to make them:

0.5 cup raisins
0.5 cup pitted dates
0.5 cup raw almonds
2 tbsp unsweetened cocoa powder
Zest/rind of 2 large oranges

Put all the ingredients in your blender, and process until everything is well ground.
Make a ball of dough out of the ground ingredients, and divide into six.
Make your six bars into a rectangular prism shape, wrap in cling-film, and refrigerate until serving.

The bars will hold together better if you press them firmly when making them into bar shapes, and if you let them sit in the fridge for an hour or longer.

Note: if you have a weaker blender (like I do), you can presoak the first 3 ingredients for an hour or longer, and then drain well before blending.

Calories Total: 1,252
Number of Servings: 6
Per Serving: 209

I am so thrilled with the outcome of this experiment, I plan to use ground raisins/dates in place of sugar/sugar alternatives in future baking endeavours. I’ll post here if any work out!



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