Extremely delicious and nourishing energy bars for the perfect energy in between, vegan and gluten-free. Pithy, nutty, pleasantly sweet, topped with dark chocolate.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 16Piece
Calories 256kcal
Ingredients
50gRaisinsfor an exotic variation replace with dried mango
50gCranberriesreplace with dried pineapple for an exotic variation
50gdried apricotsReplace with goji berries for superfood boost
Line a 20x20cm baking pan with baking paper. Set aside. For silicone molds, omit this step.
Melt the cocoa butter carefully over a water bath.
Carefully melt dark vegan chocolate over a water bath.
200 g dark
Place raisins, cranberries, dried apricots, pumpkin seeds, walnuts and dates on a large cutting board and chop into small pieces. Alternatively, work with a food processor. I use my Magimix here.
50 g Raisins, 50 g Cranberries, 50 g dried apricots, 100 g Pumpkin seeds, 50 g Coconut shavings, 100 g Walnuts, 100 g Medjool dates
Place mixture in a large bowl and mix through. Add shredded coconut, chia seeds, bourbon vanilla and sea salt. Mixing.
50 g Coconut shavings, 80 g Chia seeds, ¼ tbspn Bourbon vanilla, 1 Pinch sea salt
Pour the liquid cocoa butter over the mixture and stir with a silicone spatula or wooden spoon until everything is well combined.
70 g Cocoa butter
Pour into the prepared mold and press down once with your hands until you have an even, smooth surface.
Pour melted chocolate over the top and smooth.
Place in the refrigerator and allow to set for 20-25 minutes.
When the cooling time is over, remove from the mold and cut into 16 even pieces.
enjoy! Store leftovers in an airtight box in the refrigerator. In the freezer up to 4 weeks.