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Home  / SuperBlog

Hazelnut JING chocolate bars

by Farley D April 17, 2019 1 min read

Hazelnut JING chocolate bars

SuperFeast is based on the Taoist 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.  If you want to learn more about this essence, check out our whole podcast episode dedicated to this very subject.

 

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.  

 

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

  1. 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)
  2. Line a medium loaf pan with parchment paper and press the mixture into the bottom of the pan
  3. 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
  4. Melt the chocolate bar in a double boiler over simmering water and let the chocolate cool for a few minutes
  5. 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
  6. Refrigerate until chocolate hardens
  7. Tip: For a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate harden

This delicious recipe is by @Iselinayoga / www.dharmatales.com

Farley D
Farley D
@f_m_douglas

Farley is the SuperFeast marketing magician and eco queen. Farley has a deep love and respect for this planet we call home and is always exploring innovative ways to reduce waste and support the sustainability of her personal and professional practices. Farley is happiest when listening to Simply Red and sipping on a hot cacao tonic drink. He shou wu, tremella, astragalus and ashwagandha are among Farley’s favourite herbs, of which she has on high rotation throughout the day. A grounded taurean, Farley appreciates beauty and design and loves the sun and oceanic air. You can find Farley rocking loud patterns and sporting quirky socks on any given day. A true angel and beloved part of our SuperFeast team.

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