Not kidding… this recipe for coconut chocolate bars is perfect for balancing a sweet treat that won’t spike your blood sugar or trigger the addiction cycle.
They are also fantastic for homemade holiday gifts that you can make ahead and don’t have to cook.
You can also have them on hand in the freezer and no one will know they are healthy, unless you tell them.
My suggestion is you let them taste them first.
Today’s Sweet Freedom Recipe is an adapted version of the recipe by the Happy Pear (delightful Irish Vegan twin brothers who incidentally were born in the same city I was, Calgary though a few decades later ;-).
I took their recipe and did a Sweet Freedom Holiday makeover.
We’d love it if you like, comment and share the recipe and let us know how you go if you make the recipe.
Be sure to share your version on our Facebook page.
Loads of love and holiday hugs,
Sherry
Healthy Chocolate Coconut Bars Recipe
? Ingredients ?
Wet Ingredients
-
3 heaped tablespoons of coconut oil
-
4 tablespoons of maple syrup
-
1 teaspoon of vanilla extract
-
1 Tbsp coconut cream (optional)
Dry Inredients
- 200g of desiccated coconut
- 1 tsp of spirulina or matcha (we used spirulina)
- 75g of ground almond/almond meal
- 25 gm dried cranberries (unsweetened if you can get them or sweetened with apple juice) You can also use tart dried cherries if you can find them.
- Pinch of salt
The Rich’n’Raw Chocolate Outside:
- 1/2 cup melted coconut oil
- ¾ cup raw cacao powder
- 1 Tbsp maple syrup
- Large pinch of sea salt
? Instructions ?
Combine and sift the dry ingredients until well combined.
Melt coconut oil in a saucepan on low heat and add in the vanilla and maple syrup.
Place all ingredients except cranberries in a food processor until well mixed, then fold cranberries through.
Press firmly the coconut mixture into a square pan that will allow you to have them be about 3/4 of an inch or 2cm thick.
Put in the freezer for 10 minutes and remove and slice into bite-size squares.
In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and cacao butter. Add maple syrup and whisk to combine.
Once completely homogenous (well blended), remove from heat and sift in cacao and add sea salt.
Dip the coconut bites into the chocolate mix until covered and place on a silicone tray or sheet and place in the freezer until firm.
You may wish to do more than one coating of the chocolate depending on taste.
Conclusion
These deliciously healthy bounty bars will satisfy your sweet cravings and help evolve your palatte to prefer real food.
Finally, feel free to post your finished result in the Facebook Group!
OR
Post your version of our coconut chocolate bars to instagram with the hashtag #sweetfreedomlife