![\"IMGP3342\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP33421.jpg\")
<\/p>\n<\/p>\n
happy new year!\u00c2\u00a0 as a little gift to you, dear readers, i’ve created two original recipes similar to my beloved larabars<\/a>.\u00c2\u00a0 Here’s a quick tutorial for the “mango melba” flavor pictured above.\u00c2\u00a0 The process is basically the same for both bars, so I’ll include two recipes at the end.<\/p>\n 4.\u00c2\u00a0 line a 9×9 baking pan with plastic wrap, leaving big “wings” hanging over the sides.\u00c2\u00a0 dump your mixture into the pan and press it flat, using the “wings” to press it down.\u00c2\u00a0 when it’s about 1\/2″ thick (or when you’ve got it squished all the way to the edges), cover it with the plastic wrap and put it in the refrigerator for a few hours to firm up.<\/p>\n anyway…\u00c2\u00a0 once you’ve got the bars a consistency that you like and once they’re chilled….<\/p>\n now, back to that tiny strip of leftovers.\u00c2\u00a0 chop it into 1″ lengths and roll into balls.<\/p>\n mango melba<\/strong><\/p>\n 1 c. almonds (raw, unsalted) Line a 9×9 pan with plastic wrap, with enough hanging over the sides that you’ll be able to fold the edges in and cover the whole pan.\u00c2\u00a0 whir the almonds in a food processor until they are in small bits (not almond butter!).\u00c2\u00a0 Add the mango, raspberries, dates and vanilla and whir until the bits are small enough that if you pinch them, they stick together.\u00c2\u00a0 Dump the mixture into the 9×9 pan and (using those side flaps of plastic wrap) pack it firmly down.\u00c2\u00a0 Refrigerate for at least a few hours, then cut into bars and wrap with waxed paper and washi tape.<\/p>\n warm orange<\/strong><\/p>\n 1 c. almonds Hibiscus Syrup<\/em> boil gently until it’s reduced by about 75%<\/p>\n the instructions to make the bars are pretty much the same as for the mango melba bars.<\/p>\n and here are the labels in case you’re feeling fancy:<\/p>\n mango melba<\/a><\/p>\n warm orange<\/p>\n <\/a><\/p>\n","protected":false},"excerpt":{"rendered":" happy new year!\u00c2\u00a0 as a little gift to you, dear readers, i’ve created two original recipes similar to my beloved larabars.\u00c2\u00a0 Here’s a quick tutorial for the “mango melba” flavor pictured above.\u00c2\u00a0 The process is basically the same for both … Continue reading ![\"IMGP3259\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3259.jpg\")
ingredients:\u00c2\u00a0 whole raw almonds, dried mango, freeze-dried raspberries, medjool dates, vanilla (not pictured)<\/p>\n![\"IMGP3264\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3264.jpg\")
1.\u00c2\u00a0 Chop the almonds in the food processor.\u00c2\u00a0 You can make them a bit finer than what I’ve got pictured above, but don’t let them turn to almond butter.\u00c2\u00a0 Remember–they’ll break down a bit more in the next steps.<\/p>\n![\"IMGP3267\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3267.jpg\")
2.\u00c2\u00a0 add dried mango and raspberries and process until they’re fairly small pieces (shown above before processing!).\u00c2\u00a0 if your dried mango is extra dessicated like mine, you might try soaking it in some hot water for about 5 minutes before adding it to the food processor.<\/p>\n![\"IMGP3269\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3269.jpg\")
3.\u00c2\u00a0 remove seeds from the dates if necessary (they come out surprisingly easy for such a sticky fruit!) and add the dates and the vanilla<\/em> to the food processor.\u00c2\u00a0 Pulse until the mixture is fairly fine.
\nthis is the trickiest part of the process because you’ll need to find a good balance between the wet and dry ingredients.\u00c2\u00a0 the dried mango you’re using might be drier or more moist that what i had, so you may need to adjust quantities.\u00c2\u00a0 if it’s too dry (flies around the inside of the bowl, not really getting more chopped and definitely not sticking together), add a date or two (or even just a tiny bit of water).\u00c2\u00a0 if it’s too wet (sticks to the top of the food processor and you keep having to scrape it back down the blades), add more almonds.\u00c2\u00a0 what you’re looking for is a mixture that will easily hold together if you squish some between your fingers, but that isn’t so sticky that it makes your hands messy to touch it.<\/p>\n![\"IMGP3276\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3276.jpg\")
<\/p>\n![\"IMGP3290\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3290.jpg\")
when i opened my first batch after refrigerating, i realized that it was waaaaay too crumbly (and chunky!).\u00c2\u00a0 one of the great things about this recipe is that you can just dump it back into the food processor and try again!\u00c2\u00a0 so i did.\u00c2\u00a0 and i added more stuff and i tinkered and i didn’t take more pictures, but at one point, i opened the food processor after running it for a reaaaaaaaallllllly long time and discovered a smooth pink ball of food (likely a bit too overprocessed) but luckily, that was only about half of my batch and when i mixed the two together, i got this:<\/p>\n![\"IMGP3299\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3299.jpg\")
which looks uncannily like beef tartare.<\/p>\n![\"IMGP3305\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3305.jpg\")
5.\u00c2\u00a0 cut them into bars (whatever size you find convenient).\u00c2\u00a0 see that tiny strip at the top?\u00c2\u00a0 we’ll do something special with that in a minute.<\/p>\n![\"IMGP3312\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3312.jpg\")
6.\u00c2\u00a0 wrap your bars in waxed paper, seal with tape (use washi tape if you’re feeling fancy!) and if you’re giving them as a gift, add a wrapper (free downloads at the bottom of this post).\u00c2\u00a0 they’ll keep in fridge or at room temperature for quite awhile, but mine usually get eaten pretty quickly.\u00c2\u00a0 they’re great for lunchboxes, backpacks, diaper bags or to keep a few in your car (especially now when it’s cold.\u00c2\u00a0 maybe not in the dead of summer.).<\/p>\n<\/p>\n![\"IMGP3325\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3325.jpg\")
these would make great party snacks!\u00c2\u00a0 to make them a little extra festive (but still “clean”!) roll them in raw cacao powder (i mixed mine with a little bit of powdered vanilla bean too).<\/p>\n![\"IMGP3336\"](\"http:\/\/www.thisishappystuff.com\/wp-content\/uploads\/2013\/01\/IMGP3336.jpg\")
so yummy!\u00c2\u00a0 ok, here are the recipes:<\/p>\n
\n4 oz. dried mango slices (no sugar or other additives, if possible)
\n3\/4 c. freeze dried raspberries
\n6-7 oz. dates (about 12-15)
\n1\/4 t. vanilla<\/p>\n
\nzest of two clementines
\njuice of two clementines
\n1\/8 t. ground cloves (or more, to taste)
\n1\/8 t. cinnamon (or more, to taste)
\n12-15 dates
\n4 t. hibiscus syrup (optional, see directions below)<\/p>\n
\n1 c. water
\n1 c. Hibiscus flowers (also known as Jamaica, I found mine in the Mexican bulk foods section for cheap, might also be found near tea supplies?)<\/p>\n