In our busy Western lives, often our Jing stores get depleted, this can be felt through exhaustion and weakness in the body. That's why Mason had to create the SuperFeast JING blend, to help combat these signs and restore our foundational energy. This delicious (and pretty as a picture) recipe uses SuperFeast JING and marries it up with decadent hazelnuts and coffee. But you can easily omit the coffee if you want. This recipe is a perfect gift for Easter or maybe even Mother's Day ;P
Let's get started.
Ingredients:
🍫 10 soft medjool dates
🍫 2/3 cup hazelnut butter
🍫 1/4 cup maple syrup
🍫 2tbsp coconut oil
🍫 1tsp SuperFeast JING
🍫 1tsp ground coffee beans
🍫 1/2tsp vanilla powder or extract
🍫 1/3tsp sea salt
🍫 1 bar (approximately 100g) of your fave dark chocolate
Method:
Process dates, hazelnut butter, maple syrup, coconut oil, coffee, JING, vanilla extract and salt in a food processor until completely smooth and thick (like a dough)
Line a medium loaf pan with parchment paper and press the mixture into the bottom of the pan
Refrigerate for about 1 hour, then cut into small rectangles of approximately 2.5 centimetres long and 1.5 centimetres wide. Put these back into the freezer
Melt the chocolate bar in a double boiler over simmering water and let the chocolate cool for a few minutes
Line a cookie sheet with parchment paper and dip the bars into the melted chocolate using a fork, one at the time. Decorate with rose petals, chopped nuts or whatever else you may have on hand
Refrigerate until chocolate hardens
Tip: For a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate harden.