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Green+Aquamarine: Cooking with Nakd Bars

Monday, 9 February 2015

Cooking with Nakd Bars

One of my greatest challenges faced whilst trying to eat clean and largely plant-based is what to do when I'm craving a sweet, satisfying snack. Luckily, there are lots of healthier bars and chocolates around, including Nakd bars by Pulsin, which are becoming even easier to find in shops. As the bars count as one of your five a day, and often contain a small portion of protein, I love filling up on one of these. I normally buy one to chuck in my bag as a between-lectures snack, but hadn't ever used the bars in recipes. However, when I was sent a few suggested recipes and bars from Nakd Wholefoods, I knew that I had to get into the kitchen.

Almond and Berry Biscuits

These biscuits or cookies are vegan, gluten-free and paelo. Use a small heart-shaped cookie cutter for a perfect treat this Valentine's.


  • 200g ground almonds
  • ½ tsp baking powder (gluten free if needed)
  • A small pinch of salt
  • 4 tbsp vegan spread or coconut oil
  • 4 tbsp maple syrup, honey or agave nectar
  • Optional: ½ tsp almond extract
  • 1 Nākd Berry Delight, or Bakewell Tart bar, cut into small chips
In a bowl, combine the ground almonds, baking powder and salt together. Melt the coconut oil before adding that, the maple/honey/agave, almond extract and Nakd bar to the mix. Combine, then press together with your hands. Wrap in cling film and chill for 30 minutes. Turn on the oven to preheat to 170'C. After chilling, roll or press out the dough to around ½cm thickness, and cut out small biscuits. Bake for 8-10 minutes. The biscuits will still be soft as they come out of the oven, but will harden as they cool.

Chocolate Mousse Pots

I love these mousse pots -they're so decadently rich and creamy that you'd never know that they were filled with such goodness, or avocados! They do go down very easily so watch out. I have heard of avocado and chocolate mousses before, but the Nakd bar topping makes a tasty addition.


  • 2 ripe avocados, skin and stone removed
  • 8 tbsp cocoa powder
  • 8 tbsp maple syrup, honey or agave nectar
  • 120ml dairy-free milk
  • 4 Nākd Cocoa Delight bars

Blend the avocados, cocoa powder, syrup and milk together in a food processor until creamy. Divide the mousse between four pretty glasses or tumblers and chill for at least thirty minutes in the fridge. Meanwhile, in a clean food processor, blitzt the Nakd bars (along with an extra tablespoon of cocoa powder, if desired) into small pieces, without blending too fine. Top the glasses with the Nakd bars. To serve, decorate with frozen raspberries or edible flowers.

Both of these recipes, although containing fats and sugars, are made with whole foods and are a really delicious alternative to traditional snacks and treats. What are your favourite clean desserts?

Disclaimer: I was sent a selection of Nakd bars for the purpose of trying out suggested recipes or my own. All thoughts and opinions are my own.

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At 9 February 2015 at 09:51 , Blogger Kathryn said...

MMmm these sound and look delicious! I love nakd bars, but like you, have never tried baking with them - only popping one in the microwave and heating it up (which tastes amazing, like a freshly baked brownie!)


At 9 February 2015 at 10:58 , Blogger Eleanor MayC said...

Ooh, I have never had Nakd bars warm! Definitely try these; they're so easy! I shared them out with my flatmates and they disappeared very fast... xxx

At 11 February 2015 at 11:23 , Anonymous Anonymous said...

You really can't beat Nakd bars for a handy snack. So clean. - Claire x


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