Been enjoying these little bars ever since I had them at our local farmer’s market. It’s packed with seeds and nuts and finished with a swim in melted chocolate then topped with a pinch of sea salt and more nuts. I eat these in the morning when I want something quick or when running out the door and want a nibble, and sometimes as a treat after dinner. They’re pretty filling for their small size.
Enjoy, and if you try these we always love hearing your feedback.
*I melt the chocolate on stove top instead of microwave since I don’t use them.
*Never let any water touch the chocolate while melting or it seizes, and I should know:(
*I used 70% chocolate, if you want a little sweeter add 60%.
*Use any combination seeds and nuts that you like, below is what I’ve used.
*The chocolate is just enough to coat 3 sides of the bar or you can full coat some and drizzle other.
- ½ cup sunflower seeds or raw pumpkin
- ½ cup raw almonds
- ½ cupraw cashew
- ⅓ cup flax seed
- ½ cup maple syrup
- ¾ tsp sea salt
- ½ cup oat flour
- ½ cup shredded coconut unsweetened
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1 tsp ground cinnamon
- 1 tsp ground cardamom or allspice
- 3.5 ounce of 60-70% chocolate bar chopped
- sea salt to sprinkle
- Add all dry ingredients to food processor and spin until crumbly, then add the maple syrup, oil, vanilla, and process until dough forms. Reserve about 2 Tbsp of the dough to add as a crumble on top at the end. Press tightly into the loaf pan using back of spoon. Dip the spoon in water if dough sticks to the spoon, and it will. Bake at 350 for 30 minutes uncovered on the middle rack. Edges will be a little golden and center will feel soft, that’s ok, it will firm as it cools. Remove from oven and cool in the tin on a wire rack for 10-15 minutes. Carefully remove from tin and place on wire rack. Continue to cool another 5 minutes. Slice in half using a serrated knife on the long side then cut 1inch by 2 inch lengths.
- Be sure the bars are firm enough before dipping.
- Add water to a small pot ¼ full and bring to a boil, then turn heat down to a simmer.
- Add chopped chocolate to a bowl, slightly bigger than pot, and sit on top of the pot. Allow the heat to melt the chocolate. Careful not to get water on the chocolate or it will seize. Dip the bars to cover the top and the two short sides. Bottom and long sides will not have chocolate. You can also drizzle the chocolate onto the bars. Sprinkle the reserved nut crumble and teeny pinch of sea salt onto each bar.
- Place on a baking sheet in the fridge and allow to set. Transfer to sealed container. Keep stored in the fridge.
- have you made these? Please share your comments. thank you