Pasteles sin horno - Barritas de frutos rojos y coco
Nuestras barritas rápidas y fáciles sin hornear son perfectas para cuando quieras preparar unos deliciosos dulces, sin ni siquiera tener que encender el horno. Cubiertas de chocolate negro y elaboradas con una mezcla de frutos rojos y coco deshidratado, estas deliciosas barritas de frutos rojos y coco no pueden ser más fáciles de preparar con el robot de cocina. A los niños les encantará participar mientras sigues esta sencilla receta paso a paso, y a ti te encantará que sean más bajas en azúcar que un snack normal comprado en la tienda, sin gluten y aptas para veganos. Guarda una tanda en el congelador para tener siempre a mano un tentempié saludable para llevar o para el almuerzo.
Getting started
This recipe makes 8 bars. Allow 80 minutes to make them, including 30 minutes- 1 hour setting time in the fridge.
Here’s what you’ll need:
Ingredients 80g mixed berries 180g desiccated coconut 60g coconut oil Salt, pinch of 250g dark chocolate
Substitutions You can use defrosted frozen mixed berries to make the bars, instead of fresh. Coconut butter can be used in place of coconut oil.
Get ahead by measuring out your ingredients and lining your square tin with parchment paper.
Pureeing the berries
Assemble your food processor and fit the knife blade.
Add the mixed berries to the food processor bowl. If you’re using frozen berries, defrost them first.
Attach the lid and check the pusher is in the feed tube. Mix until the berries are puréed down.
Forming the bars
Next, add the desiccated coconut, coconut oil and salt to the food processor bowl. Mix until combined.
Use your hands or a spatula to press the mixture into the lined tin and even out the surface. Chill in the freezer for 30 minutes, or until firm.
Melting chocolate for the topping
Add the dark chocolate to a heatproof bowl and melt in the microwave, stirring occasionally to prevent it burning. Alternatively, place the bowl over a saucepan of simmering water, stirring occasionally.
Once the chocolate is melted, set aside to cool slightly and thicken.
Cooling and decorating the bars
Remove the coconut mixture from the freezer and turn it out upside down onto a chopping board. Remove the parchment paper and then use a sharp knife to cut into 8 equal rectangles. Trim the edges if needed.
Place a cooling rack over a large baking tray and transfer the bars onto the rack. Pour the melted chocolate over the bars until they’re completely coated.
Chill the bars in the fridge for 30 minutes- 1 hour, until set.
Serve with strawberries, raspberries and blueberries, and a scattering of fresh mint leaves.
The bars can be stored in an airtight container in the fridge for one week, or in the freezer for about a month.
