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Hazelnut Jing Chocolate Bars
This delicious (and pretty as a picture) recipe uses SuperFeast JING and marries it up with decadent hazelnuts and coffee.
SuperFeast is based on the Daoist traditions, and according to this philosophy, there are essentially three energies - Jing, Qi (pronounce chi) and Shen. Jing lives in our kidneys and is our primordial essence. This stuff gives us stamina and core energy.
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 (founder of SuperFeast) had to create the SuperFeast JING blend, to help combat these signs and restore our foundational energy.
Note: You can easily omit the coffee if you want. This recipe is a perfect gift for Easter or maybe even Mother's Day.
- 10 soft medjool dates
- 2/3 cup hazelnut butter
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 1 tsp SuperFeast JING
- 1 tsp ground coffee beans
- 1/2 tsp vanilla powder or extract
- 1/3 tsp sea salt
- 1 bar (approximately 100g) of your fave dark chocolate
Step 1Process 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)
Step 2Line a medium loaf pan with parchment paper and press the mixture into the bottom of the pan
Step 3Refrigerate 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
Step 4Melt the chocolate bar in a double boiler over simmering water and let the chocolate cool for a few minutes
Step 5Line 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
Step 6Refrigerate until chocolate hardens
Step 7Tip: For a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate harden
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