These bars are my new favourite! Packed with antioxidants, vitamins and minerals these little lovelies contain the goodness of raw cacao, mesquite and cacao butter which, due to its higher melting temperature will keep it from melting all over the place when out of the fridge. Round that off with some wonderful protein from the buckwheat and nuts, and you have a delicious, nourishing treat that is a winner for both kids and adults. - My ...
Snacks
Double Chocolate Crunch Bars
By Meg Thompson, My Wholefood Romance
- ¾ cup Cacao Butter, shaved with a knife
- ½ cup Raw Cacao Powder
- 2 tbs Mesquite Powder
- 4 tbs maple syrup (or sweetener of choice)
- ½ tsp Vanilla
- ½ tsp ground cinnamon
- a good pinch of sea salt
- 3 tsp arrowroot powder (optional, but helps it set and stay together)
- ¾ cup Plain Buckinis
- ½ cup Coconut Chips, lightly toasted in the oven until just turning golden
- ½ cup nuts (I used almonds and pistachios), roughly chopped
- ⅓ block of Caramel Chocolate for topping
- Step 1Place the cacao butter in a small saucepan over low-medium heat. Once the butter starts to melt, add the cacao powder, mesquite, maple syrup, vanilla, cinnamon, sea salt and arrowroot. Stir until well combined and cook on low heat for a minute or two, stirring frequently.
- Step 2Meanwhile add the buckinis, coconut and nuts to a mixing bowl.
- Step 3Once the chocolate mix is ready, remove from the heat and pour over the dry mix, mixing to combine.
- Step 4Press the mix onto a lined baking tray. I find it easiest to fold part of the baking paper over (or use a new piece) to place over the mix and use your hands to smooth out to a flat rectangle. Don't spread the mix apart too much as you want it to be quite tightly packed so that it sets together.
- Step 5Place in the fridge while you melt the caramel chocolate in a separate saucepan. Drizzle this over your bars, return to the fridge and allow to set for at least 2 hours, or longer.
- Step 6Slice or break into pieces and enjoy!
