If you can’t imagine your life without sweet treats, but still want to lead a healthy lifestyle, dark chocolate is the way to go. You can make it even better by adding a couple of superfoods to the mix and baking delicious home-made chocolate bars.
That’s exactly the idea behind this recipe for chocolate superfood bars that food blogger Anita aka breakfastnbowls shared with over 50.000 of her Instagram followers. She described them as super crunchy, healthy and easy to make, and we couldn’t agree more.
Check out her delicious recipe, which includes almonds, hazelnuts, and pumpkin seeds and feel free to experiment with your favorite kinds of mixed nuts.
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CHOCOLATE SUPERFOOD BARS for a SUPER MONDAY 💛❤️💚 Are you with me? These super crunchy, easy, healthy and yummy bars are here for you! And they wish you a great week! 💪🏻 Much love, Anita. 𝗥𝗲𝗰𝗶𝗽𝗲 for 12 bars BASE * 1/2 cup (125ml) gluten free rolled oats * 1/2 cup (125ml) quinoa puffs * 1/3 cup (80ml) almonds, chopped * 1/3 cup (80ml) hazelnuts, chopped * 1/4 cup (60ml) pumpkin seeds, chopped * 1/4 cup (60ml) flax meal * 1 tbsp chia seeds * 1/3 cup (80ml) maple syrup * 1 tbsp coconut oil, melted * Pinch of sea salt Preheat oven to 180°C (350°F). Line a 20x20cm (8×8 inch) baking pan with parchment paper. Combine all dry ingredients in a large bowl. In a small bowl, whisk maple syrup and coconut oil. Pour liquid over dry ingredients and stir until completely coated. Transfer the mixture in the prepared pan and press down firmly. Bake for 25 minutes or until golden brown. Let it cool slightly before spreading the chocolate. TOPPING * 180g dark chocolate * 1 tbsp coconut oil * 1 tbsp goji berries * 1 tbsp pistachios, chopped * 1 tbsp pumpkin seeds * 1 tbsp cocoa nibs * Pinch of sea salt Melt chocolate and coconut oil in a double boiler. Spread evenly over the base. Sprinkle all toppings. Refrigerate for 1 hour before cutting into bars. Enjoy for breakfast or snack 😋
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A post shared by Anita | Breakfast & Bowls (@breakfastnbowls) on Nov 11, 2019 at 10:06am PST
Ingredients (12 bars):
Base
1/2 cup (125ml) gluten-free rolled oats 1/2 cup (125ml) quinoa puffs 1/3 cup (80ml) almonds, chopped 1/3 cup (80ml) hazelnuts, chopped 1/4 cup (60ml) pumpkin seeds, chopped 1/4 cup (60ml) flax meal 1 tbsp chia seeds 1/3 cup (80ml) maple syrup 1 tbsp coconut oil, melted 180g dark chocolate for topping Pinch of sea salt Topping
180g dark chocolate 1 tbsp coconut oil 1 tbsp goji berries 1 tbsp pistachios, chopped 1 tbsp pumpkin seeds 1 tbsp cocoa nibs Pinch of sea salt Instructions:
Preheat oven to 180°C (350°F). Line a 20x20cm (8×8 inch) baking pan with parchment paper. Combine all dry ingredients in a large bowl. In a small bowl, whisk maple syrup and coconut oil. Pour liquid over dry ingredients and stir until completely coated. Transfer the mixture in the prepared pan and press down firmly. Bake for 25 minutes or until golden brown. Let it cool slightly before spreading the chocolate. Melt chocolate and coconut oil in a double boiler. Spread evenly over the base. Sprinkle all toppings. Refrigerate for 1 hour before cutting into bars.
