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RAW CHOCOLATE SUPERFOOD BARS

Serves: 4

Gluten Free‏Vegan Friendly

RAW CHOCOLATE SUPERFOOD BARS Recipe: Veggie Magazine

Ingredients:

100g cacao butter, cut into smaller pieces

2 tablespoons coconut oil

5 tablespoons maple syrup or agave nectar

1 teaspoon vanilla extract

45g cacao powder

2 teaspoons maca powder (optional)

For the additions

Chopped dates

Cacao nibs

Flaked almonds

Dried apricots chopped

Dried rose petals

Pistachio nuts chopped

Goji berries

Pumpkin seeds

Bee pollen

method:

  • Get 3 silicone chocolate bar moulds ready. For each variety, arrange the dried fruits/nuts/seeds in one layer to cover the base. Set aside.
  • Now make the chocolate: Put some water in a pan and bring it to the boil over a medium-high heat, then remove from heat. Add the chopped-up cacao butter to a glass or ceramic bowl and place over the pan (making sure it doesn’t touch the water). Allow to melt, about 3-4 minutes, then remove.
  • Whisk in the coconut oil, maple syrup or agave and vanilla to combine, then the cacao powder until completely smooth and glossy.
  • Carefully pour into each chocolate mould to reach the top and cover the dried fruits, nuts and seeds.
  • Chill in the fridge for at least 1 hour to set - then you’re ready to enjoy!
  • Keep in the fridge for up to a week in an airtight container.
Print Recipe https://www.indigo-herbs.co.uk

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