Healthy Chocolate Seed Bars Recipe
We all know the problem, we are out and about and suddenly crave something sweet, but want the snack to be healthy at the same time.
Don’t know how you feel about it, but most regular shops only seem to be selling those sugar-loaded “10 seconds in the mouth, 10 years on the hips” kind of treats.
By now I’m well used to carrying sneaky “emergency snacks” like Grain Free Breakfast Granola Bars or Blueberry Oat Breakfast Bars around.
Don’t get me wrong, I do love my vegetable sticks, dipped in nut butter, but hands down sometimes all you want is, to dig your teeth into a nice chocolate bar.
Chocolate seed bars contain no refined sugar, gluten or dairy (depending on the type of chocolate you buy) but they are very rich and contain quite a bit of fructose. Therefore, it is better to consume them in small portions.
They give you energy without letting your sugar levels crash after half an hour.
Coeliacs and paleo people will love the fact that the recipe uses coconut flour, rather than grain-based flours.
Coconut flour comes with many health benefits and you won’t beat its fibre content, which is ringing in at a whopping 42%.
An entire armada of these super delicious bars can be prepared within 20 minutes and you won’t even have to bake them.
In the fridge they last up to two weeks, not that mine would ever get that old.
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This recipe was inspired by Susan Jane White’s Chocolate Seed Soldiers.
Chocolate Seed Bars
Ingredients
- 1/2 cup sunflower seeds milled
- 1/2 cup pumpkin seeds milled
- 1/2 cup brown rice syrup or maple syrup
- 1/2 cup coconut flour
- 1/2 cup cashew butter
- 1-2 teaspoons tamari or raw coconut amino
- 3 tablespoons raw cacao nibs
- 2 tablespoons goji berries
- 1 cup Medjool dates chopped
- 1/2 cup sultanas
- 5 oz 75% dark chocolate vegan
- goji berries decoration
Instructions
- Add all ingredients except the dark chocolate and decorative goji berries into a food processor and blend until a slightly sticky dough forms.
- Spread the dough on a parchment- lined 20 cm x 20 cm rectangular tin.
- Place another sheet of parchment paper on top and press down firmly until the surface is level ( I use a little rolling pin).
- Take off the parchment paper on top and refrigerate.
- Meanwhile, melt the dark chocolate in a bain-marie ( a pot of simmering water, with a heatproof bowl on top of it). When you are short on time melt the chocolate in a small bowl in the microwave. Don't leave it unattended, heat it slowly in 10-20 second frequencies and keep checking.
- Take the dough out of the fridge and pour the melted chocolate on top.
- Quickly decorate with goji berries before the chocolate sets.
- Cut it into 15 little squares and enjoy.
Nutrition
