These candy bars are packed with protein and all kinds of ingredients that are not only delicious, but extremely good for you.
They’re simple to make. You know how I am about fussy recipes. I avoid them if I can.
Just make sure you don’t spill your chocolate all over after you’ve weighed it when you’re opening the honey like I did…that added a little extra work for me.
Chocolate on the floor.
Don’t be put off by the mixture of ingredients.
They fit together like best friends.
Just a small piece will satisfy that sweet craving that hits in mid afternoon. That time of day when you’re looking for that little something to hold you over until dinner.
A couple spoonfuls before they’re set up won’t hurt you either.
You know, just to taste and make sure they’re good before they go into the fridge…
When they come out of the fridge they’ll be solid, but not so hard that you can’t very easily enjoy them cold.
Even my non-nut-loving husband enjoyed them.
Powerhouse Candy Bars
1 Cup of Organic Cashew Butter
1/3 Cup of Raw Organic Honey
1/4 Cup of Organic Coconut Oil
6 Ounces of 70% Dark Belgian Chocolate, chopped
2 Cups of Organic Unsweetened Coconut Flakes
2 Tablespoons of Organic Dried Cranberries
2 Tablespoons of Organic Dried Tart Cherries
1/4 Cup of Dry Roasted Salted Almonds
2 Tablespoons of Organic Raw Pumpkin Seeds
2 Tablespoons of Organic Chia Seeds
1/2 heaping teaspoon of Organic Turmeric
1 teaspoon of Organic Cinnamon
1/4 teaspoon of Organic Ground Ginger
In a medium saucepan melt the cashew butter, raw honey, and coconut oil. Do not boil. Turn off the heat and add the chopped chocolate. Stir until completely melted. Add the remaining ingredients and stir until fully incorporated. Spoon into the prepared dish, smooth, and refrigerate until partially set, 1-2 hours. Remove from fridge and score into about 1 1/2 to 2 inch squares. Return to the fridge to set completely (4 hours or overnight). Run knife along sides of pan and lift chocolate bars out of pan with parchment paper. Using a sharp butcher knife or large knife, cut into bars. Store in the fridge in an airtight container.
Stack between a layer of parchment and store in the fridge.