13 June, 2012

Frozen Chocolate Nut Bars

Would you expect a dessert to be good for you? For many people, the conventional idea of a dessert is more like this: it's full of sugars, white flours and the wrong fats, it's bad for you. Only if a dish fulfills all these criteria, it can be called a dessert. It MUST be bad for you. That makes it a treat.

These chocolate nuts bars do not fulfill any of the criteria mentioned above. They are quite the opposite: gluten free, grain free, no added sugar and full of proteins, good fats and antioxidants. And yet, they I'd call them a dessert. The nutritional value of these bars make them good enough to serve as on-the-go snack during the day. In fact, I eat them at any time of the day: mid-morning and mid-afternoon snack, as well as after dinner.
Perhaps I should give out a warning: They are barely sweet. Perhaps not sweet enough for people who are still have a good amount of refined sugars in their diet and usually eat regular sweets and treats. The few dates and prunes in these bars are merely there to make the chocolate, nuts and coconut stick together.

I am in love with its deep and dark flavor. No chances to get a sugar rush from these. Nevertheless these bars are deeply satisfying, mainly from all the good fats they contain. On top of that, prunes and dark chocolate are full of antioxidants and will have an anti-inflammatory effect on your body. You would hardly expect a dessert to be good that for you? This one is. Enjoy!
---------------------------------------------------------------
FROZEN CHOCOLATE NUT BARS


1 cup almonds
1/4 cup ground flax seed
1/4 cup desiccated coconut
1/4 cup chopped dates (or a date prune mixture for less sugary bars)

2 tablespoons coconut oil
1/2 banana

30g/1oz cacao nibs or dark chocolate (85% cocoa), finely chopped

cocoa powder

Yields 8-10
---------------------------------------------------------------
In a food processor, finely chop the almonds. Add flax seed meal, coconut and dried fruit. Pulse until well combined. Add coconut oil and banana and pulse until mixture sticks together. At last, Add cacao nibs or finely chopped dark chocolate. Pulse again until well incorporated.

Lay out a 8x8 inch square pan with parchment paper.
Transfer mixture to the pan and press it in as even as possible. Dust with cocoa powder. Keep in the freezer. Before serving, cut them into bars, squares or triangles. Keep in the freezer for up to 2 weeks.

12 comments:

  1. Looks delicious! I would so love to try some. I reckon it would taste amazing.

    ReplyDelete
  2. This sounds decadent. Will definitely try these out. Thanks so much.

    ReplyDelete
  3. looks so yummy!!! Loved the way you have cut them!!

    ReplyDelete
  4. It looks great. Since it is frozen, how long does it last when it is room temp?

    ReplyDelete
  5. The ingredients don't go off at room temperature. The mixture just becomes softer, and loses its crunch a little bit. If the bars are thin, they might get a bit sloppy at room temperature. An alternative would be to roll liittle truffle balls out of the mixture. As balls they will keep their shape.

    ReplyDelete
  6. so so good... i tried your grainfree choc muffins... amazing... and the lil girl ate it too - thats really where it counts. though i cant say the same for the husband, he had one though!

    ReplyDelete
  7. Very, very pretty and delicious-sounding! Must try this!

    ReplyDelete
  8. I tried frozen chocolate nut bar recipe at my home. It was delicious and I got good comments from my family members.

    ReplyDelete
  9. wow..this sounds too good..first time at your blog..a beautiful one:)

    ReplyDelete
  10. I love your blog, all your recipes are so good (I have tried a few)
    Can I ask a question even if this has been posted a while ago?
    I want to try this but we can't do flax seeds. What could I replace it with?
    Would almond meal work?
    thanks!

    ReplyDelete
    Replies
    1. Yes, just using more almond meal instead of the flax seed should work here.

      Delete
  11. I don't like most uncooked fruit and nut sweets because they are so cloyingly sweet and nastily sticky, but these are absolutely lovely!

    I formed the mixture into small discs, using a mini muffin tin as a mould. After sprinkling cocoa powder into the muffin tin holes I pressed in enough of the mixture to fill them about 1/4" deep. I sifted more cocoa powder over the tops before freezing them in the tin.

    Thank you for the recipe, it is a keeper!

    ReplyDelete

  © Blogger templates Brooklyn by Ourblogtemplates.com 2008

Back to TOP