These squares of goodness are busting out indulgent feelings and guilty pleasure inducing emotions with the surprising kick of hey, these aren’t actually bad for me shock and awe.
As with anything moderation is key. While coconut oil is being touted as a fat-burning miracle food it should not be taken for granted and consumed like there is no tomorrow. That being said this recipe is still chock full of anti-oxidizing cocoa, protein packed nuts, fiber filled dates and kissed with the sweetness of unrefined maple syrup.
1 cup unsalted fresh peanuts (try your local health food store if they do fresh ground peanut butter, chances are their peanuts are higher quality than those found in your grocery store bulk section and without added ingredients like Planter’s or other packaged nuts)
1 cup unsalted raw cashews
1/2 cup pitted medjool dates
1 tsp vanilla
2 tsp maple syrup
1/4 cup organic chocolate chips
Eyeball 1/2 cup virgin organic cold pressed coconut oil
About 1/4 cup organic cocoa powder
2-3 tablespoons maple syrup depending on preference to sweetness
Food process dry ingredients of bar into a rough mix (add chocolate chips after wet ingredients to preserve bigger chunks) Add wet ingredients and pulse until well combined and tacky. Add a tsp or two of water if tackiness is not reached with addition of wet ingredients. Press into plastic wrap lined 9×9 baking tray and set aside. Scrape food processor bowl of bar remnants and add all chocolate ingredients (it’s not necessary to completely wash food processor at this point). Process into a creamy frosting like consistency (about 2 minutes should do), scraping down the sides and adjusting sweetness to preference. Pour out onto bar and distribute evenly with the back of a teaspoon or spatula. Top with a sprinkle of hemp seeds for garnish and added nutrition if desired. Place in fridge for a few hours until chocolate has set up and cut into squares. Store in fridge and do not leave in room temperature too long as chocolate will melt at body temperature.