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24 Dandelion Recipes
Tips for incorporating dandelion roots, flowers, and leaves into delicious dandelion recipes.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Freezing Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Condiments, Dessert, Snack
Cuisine:
Foraged, Wildcrafted
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
9
bars
Calories:
285
kcal
Author:
Kristen Wood
Equipment
Beet Powder
Raw Walnuts
Golden Raisins
Ingredients
Chocolate Base
1
cup
raw walnuts
1
cup
golden raisins
2
tablespoons
cacao powder
2
tablespoons
coconut oil
1
tablespoon
maple syrup
or any sweetener of choice
1/4
teaspoon
sea salt or pink salt
1/4
teaspoon
ground cinnamon
Beet Dandelion Filling
1/2
cup
coconut flour
1/2
cup
raw seeds
unsalted of choice, I like to use a sunflower/pumpkin blend
1/2
cup
full fat coconut milk
2
whole freshly foraged dandelions
5
tablespoons
maple syrup
or any liquid sweetener of choice
1/4
cup
beet powder
1
tablespoon
coconut oil
1/4
teaspoon
sea salt or pink salt
US Customary
-
Metric
Instructions
Line an 8 x 8 baking pan with parchment paper. Set aside.
In a high-speed blender or food processor add all chocolate base ingredients. Blend until mostly smooth.
Press chocolate base into your prepared baking pan until you have an even layer. Place into the freezer while you complete the next step.
To your high-speed food processor or blender add beet filling ingredients and blend until fluffy and smooth.
Remove pan from freezer and spread beet filling until the chocolate base is evenly covered.
Place into the freezer for at least 3 hours before slicing and serving. Keep stored in an airtight container in the freezer for up to one month.
Enjoy!
Nutrition
Serving:
1
bar
|
Calories:
285
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Sodium:
149
mg
|
Potassium:
282
mg
|
Fiber:
4
g
|
Sugar:
18
g
|
Vitamin A:
26
IU
|
Vitamin C:
1
mg
|
Calcium:
42
mg
|
Iron:
2
mg