Paleo Chocolate Crunch Bar September 18 2015
This recipe requires no cooking, is raw-foodie and vegan, dairy-free friendly (with adaptations), gluten-free, as well as Paleo-diet friendly.
These raw bars are decadent, crunchy but not too sweet, and contain good levels of protein, healthy fats and fibre.
If you're having a party, you can please everybody! Also a wonderful snack bar to put together for yourself at the start (or end) of a busy week.
It is super easy to put together. You do need a few ingredients to hand (most of which can be stored in the pantry), but feel free to substitute items as required. A few substitution suggestions are given.
As these are a raw recipe, it is recommended you ONLY use raw, organic Cacao powder (not regular cocoa, which could cause upset stomachs).
Makes one tray of bars using approx 24cm square tray. (Depending how you chop them, about 12 bars).
- 75g Coconut oil
- 75g butter (or substitute with all Coconut oil if you're vegan or dairy intolerant).
- 1 cup ground almonds
- 1 cup raw shredded coconut (can be substituted with 1 cup almond slivers, or else an extra 1/2 cup chia seeds, which are added last).
- 1 cup pumpkin seeds, roughly chopped
- 1/2 cup sunflower seeds, roughly chopped
1 cup Cacao Nibs, roughly chopped (these can be pulsed in a grinder till roughly chopped)
- 1/2 cup Amazonia Raw Fermented Paleo Protein or your favourite protein product
- 1/2 cup Raw Cacao powder
- 1/4 cup Mesquite powder (optional; if not available then add a little more coconut sugar or maple syrup below)
- 2 Tsp Maca powder (optional)
- 2 tsp cinnamon
- 1 tsp cayenne (optional)
- Zest of 1/2 lemon
- 2 - 3 Tablespoons fresh lemon juice
- 1/4 cup Coconut sugar OR 3 Tsp maple syrup (more or less to your own taste)
- 1/4 - 1/2 cup plain yoghurt (optional)
- 1/2 cup Chia seeds
In a fairly large bowl, melt the coconut oil and butter (if using). Then add the shredded coconut, ground almonds, chopped seeds and cacao nibs.
Using a sieve, add the dry ingredients (protein powder, cacao, mesquite, maca, cinnamon, cayenne), and sieve into the wet mixture. Give the ingredients a quick mix with a large spoon. Next, add your lemon zest, lemon juice, coconut sugar and/ or maple syrup, yoghurt, and chia seeds. (We add the chia seeds last because the seeds tend to swell and absorb moisture in the mixture). Mix until thoroughly combined.
Press the mixture into a shallow dish approx 24cm square, lightly greased or lined with baking paper. You can also use one half of a larger dish, or alternatively use attractive mini cupcake cups (remember rice crispies?!)
Place into fridge for 40 - 60 minutes to set. Slice into bars as desired. Best kept in the fridge in the summer months until you're ready to eat/ serve, otherwise store in a cool place in an airtight container.