We tried some delicious ‘Nakd’ bars recently and decided it might be cost-effective to make our own. Good Nakd bar recipes are easy to follow and require absolutely no cooking. It’s all just chopping, blending and pressing, and then letting them set in the fridge till they are the right consistency.
We may be upgrading our equipment soon, although we won’t be spending a fortune. But we managed to make a batch of Nakd bars using just the following rudimentary gear. First, a Crown single-blade stick blender (made in China!) that we bought probably over ten years ago. It is a mere 180 watts power and the specification plate says that you must not run it continuously for more than one minute. Oh, so that’s why Shana thought the handle felt a bit warm after ploughing through half a packet of Whitworths ultra-gooey stoned Sayer dates this afternoon 🙂
Meanwhile, I was doing an impression of someone trying to start a petrol-engined lawnmower (or perhaps a jetski outboard motor?) as I got to grips with a more recent purchase of ours, the Zyliss Easy Pull Food Processor. (No money-grabbing afiliate links there, btw, so just click merrily away. ) You may pooh-pooh the little Zyliss, but actually it’s pretty robust and certainly saw off a packet of cashew nuts with barely a second glance. Fifteen English pounds well spent, I’d say.
Other ingredients we threw into the mix were a pinch of Food Thoughts natural cacao poweder, and a weeny drop of Sainsbury’s Taste the Difference Madagascan vanilla extract.
I churlishly calculated at one point, that after my exertions with the Zyliss, the calories I would consume from the bars we produced would result in simply recouping the energy outlay. I could have been wrong though, because we reckon we churned out the equivalent of about seventeen of the commercially made Nakd bars. All in all then, we are, as Rockefeller once said, ‘quids in’. Definitely ready for a good sit down though. (Maybe we should rename them ‘knackered’ bars?) 🙂