The Nakd bar has been around for a long time but has only come into my life when I went to the BBC Good Food Eat Well Show in March. I remember just how good they were and one of the best things about them is that they are made with a wholefood approach, meaning there are processed as little as possible, no additional sugars, syrups with triple-barrelled names or products that are associated with a number. What’s more, they also put the percentages of the ingredients they use to make up each bar which means it can be recreated at home, which I tried to do.
The Nakd bar range comes in a multitude of flavours such as Cashew Cookie, Gingerbread, Pecan Pie and Cocoa & Mint however I stuck with just a simple combination of Date and Almond; when I am confident enough, I will experiment with these other flavours and come up with my own; Nakd, watch out!
The tin needs to be well lined with clingfilm because the mixture is just so sticky. When putting the mix into the tin, dip the palette knife into hot water which will help make shaping easier.
425g dried pitted dates
270g whole almonds
1 tbsp vanilla extract
About 1 – 3 tbsp hot water
Line a 20cm square tin with 5 layers of clingfilm.
In a food processor, add the dates, almonds, the vanilla extract and enough of the hot water to form a sticky yet firm mixture scattered with the chopped nuts.
Transfer into the lined baking tin and using a palette knife dipped in hot water, flatten the mixture to fill the base evenly. Cover with another layer of clingfilm and place in the fridge to chill for 2 hours to set.
Once set, using a palette knife dipped in hot water, divide the set mixture up into bars and wrap individually in strips of baking parchment. Keep refrigerated.
They last about 3 weeks in the fridge.