It’s been a long time without them, hasn’t it? After the success of my initial Sara(h)bar —Cranberry Vanilla Peanut Butter–I had a brief fixation on Sara(h)bar creation^ that resulted in:
- “Monkey Bee” Sara(h)bars [otherwise known as Peanut Butter Banana & Honey],
- Orangella Sara(h)bars,
- and Spiced Apple & Cashew Sara(h)bars.
^A lie. I made a Baklava Sara(h)bar but only I seemed to like it. Sister Smart flat out didn’t eat it…although I’m not sure if that was because she didn’t like it or was calorie counting or something, so perhaps I should revisit that project one day.
You see, Mr. “I think I’m Thomas Keller’s doppleganger in skill, not looks” has decided he wants to be vegan this month, too. This decision has been a lot easier on me, than on him. [I am not the one who previously cooked all of my vegetables in either butter or duck fat.] So when I received a text on Wednesday morning saying, “I need something sweet,” I knew that my response of “Fruit is sweet,” wasn’t going to cut it.
I’ve actually been thinking about this creation for a long time. Ever since I had a bite of sticky toffee pudding while watching the final Harry Potter, I couldn’t get out of my head how naturally the two treats fit together; after all, the basis of a Sara(h)bar [and the original model upon which it is based] is dried dates…and guess what sticky toffee pudding calls its star ingredient?
[These ones are oddly glowing green as though they are being attacked by the Cruciatus Curse.]
Toast up some pecans and walnuts for 5 minutes in a 350 degree oven. You could probably use raw nuts if you’re lazy…but seriously, even I, the Queen of Lazy Baking can handle this step, y’all.
Combine 1/2 cup walnuts and 3/4 cup pecans (because I like them better) in a food processor.
Blend until nuts are chopped…but not too fine.
Throw in about 20 dried Medjool dates*…
*Make sure the pits are removed unless you want a potentially broken processor on your hands.
…and about 10 dried Black Mission figs. [Because, well, why the heck not?]
Process away until everything starts to come together…
…the fruit will start to ‘break down’ and smooth out, causing everything to stick together.
Since we can’t have toffee sauce…we might as well invite Grandma to the party instead!
She loves to make treats. Especially British inspired ones.
Drizzle in about 1 or 2 Tbsp. of molasses, and then continue to blend until everything is well mixed.
Use your hands to form bars (or balls…or nuggets…).
You will get very messy. [Hey, they don’t call it sticky toffee for nothing, y’all!]
*What did you think I was going to say???
Pop them into the fridge until set (at least an hour…but overnight is fine). This will help reduce some of the stickiness, but to increase eatability you can take inspiration from the chopped dates I pick out of Mama Smart’s homemade granola.Take those Sticky Toffee Sara(h)bars……and cover them in flour. [The chopped dates are traditionally coated in oat flour, but I used whole wheat without issue.]
Brush off any excess with your thumbs.And you’ll have a de-stickified sticky toffee treat on your hands!*
*Well, not on your hands…that’s why we coated them in flour after all.
They might not be the prettiest treats you’ve ever seen, but hey–neither are the originals.
3/4 cup toasted pecans
20 pitted Medjool dates
10 dried Black Mission figs
1-2 Tbsp. molasses
whole wheat flour, for dusting
1. Pulse nuts in food processor until finely chopped.
2. Add dates and figs, processing until well mixed and fruit has ‘broken down’ and smoothed out.
3. Drizzle in molasses, and process until incorporated.
4. Press ‘dough’ into rectangular bars (or roll into balls).
5. Refrigerate for at least an hour.
6. Roll and ‘dust’ each bar with flour to reduce stickiness!*
*But hey, they ARE called “Sticky Toffee” for a reason.