I had to restrain myself from calling these Mockolate Bars. But instead of a crumbly, fizzy mess, this ‘chocolate’ is insanely good – it’s made from coconut oil, maple syrup and cocoa. This melts like chocolate, is extra smooth, and tastes amazing! Plus you get the added healthy fats from coconut oil.
Things are looking good around here! We are slowly starting to get our new place set up. It’s taking longer than it usually does – we would normally have artwork hung by this time…But the challenge of this condo was getting our ‘house-sized’ furniture to fit…and guess what? It doesn’t. We tried every single configuration last weekend. Circus music should have been playing. After several hours we finally realized it just wasn’t happening. So back to the drawing board. I’ve sold a lot of it off and we’re going to be furniture shopping for some new, slimmer pieces. I can’t wait!
So these energy bars. They are seriously in my fridge or freezer at any given time. We grab one before the gym in the morning, or as we’re going out the door for a quick snack. They’re delightful with afternoon tea. They’re so delicious. And they’re no-bake! Gluten free! Vegan! Super quick to throw together, all healthy ingredients, good for you and taste like dessert. Go make these now!
Btw, coming up with that mockolate link sent me down the Friends rabbit hole online. My family basically communicates in quotes from Friends so that was a fun distraction. I promise, no fishtachios recipes coming.
A couple of notes about this recipe:
I used Kraft natural peanut butter, which is quite runny. If yours isn’t, add more maple syrup when everything is in your food processor. About another tablespoon should do it. Also, any nut butter would be delicious.
After you have all of the base ingredients combined, take a couple of minutes to knead the mixture in the bowl. If it’s crumbly at all when you press it into the pan, it will crumble when you try to cut it and make a mess. When you knead it, you’ll release the oils from the peanut butter, making the mixture wetter, so you can press it into the pan with less worry about it crumbling later. It’s still going to crumble some, but I snack on those bits.
Use any form of coconut for the top (or dried fruit or nuts!). I bought my toasted coconut from the Bulk Barn.
|Yield:||about 24 squares|
2. Pulse dates, peanut butter, maple syrup and cinnamon in food processor until combined and no large chunks of dates remain. (I had to do this in about 3 stages as it is fairly thick).
3. Remove to a large bowl and add in cranberries, flax, cacao nibs, goji berries, hemp seeds and chia. Mix with your hands for a couple of minutes, squeezing and turning it over in the bowl to release some of the oils from the peanut butter. When the mixture no longer feels dry and crumbly, press it very firmly into your pan. Place in the freezer while you make the topping.
4. Melt your coconut oil in the microwave, then stir in the cocoa and maple syrup. As it cools it will thicken up. When thick enough to spread (mine took about 3 minutes of stirring) spread it over top of the mixture in the pan. Top with toasted coconut, pressing the coconut into the chocolate.
5. Place back in freezer for 20 minutes, remove from pan and cut into desired sized squares.
6. Store in the fridge or freezer.
* 1 Cup Oats
* 1 Cup Natural Peanut Butter
* 1 Tbsp Maple Syrup
* 1/2 Tsp Cinnamon
* 2/3 Cup Dried Cranberries
* 1/4 Cup Flax Seeds
* 1/4 Cup Cacao Nibs
* 1/4 Cup Goji Berries
* 1/4 Cup Hemp Seeds
* 1 Tbsp Chia Seeds
* For the Chocolate Topping:
* 1/4 Cup Coconut Oil, melted
* 1/4 Cup Cocoa
* 2 Tsp Maple Syrup
* Toasted Coconut, for sprinkling