Ready for something delicious? Today is your lucky day as I’m sharing a recipe for my favorite sweet treat. Superfood Chocolate Bar is a perfect afternoon snack or a guiltless dessert, filled with superfoods such as nuts, flax, pumpkin, sunflower and hemp seeds and sweetened with dates and maple syrup. The addition of almond extract elevates this recipe from great to fabulous so don’t skip this secret ingredient. My friends and husband continue to swoon over these babies and I can’t keep enough of them in my fridge. They are raw (no baking!), easy to make and will help you win over that friend who has not embraced clean eating as enthusiastically as you would like.
What’s so great about it?
Nuts and seeds provide healthy fats, proteins, antioxidants and Omega 3’s to provide brain protection. Pumpkin seeds are high in iron, magnesium, plant based Omega 3’s and zinc to boost your immune system. Flaxseeds provide fiber, rich source of Omega 3’s fatty acids and lignans, plant estrogens which may have protective benefits against cardiovascular disease and breast cancer. Dark chocolate will give you antioxidants and balanced by coconut oil, healthy fats. With every ingredient selected to benefit your health this chocolate bar is the epitome of clean eating.
Inspired by the “Candy Bar” recipe from Gwyneth Paltrow’s “It’s All Good” cookbook.
- 1 cup walnuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons hemp seeds
- 1/4 cup golden flax seeds ground
- 1 cup dates pitted and roughly chopped
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon almond extract
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
For the bottom layer, add all ingredients to a food processor (not the Vitamix!) and pulse until a sticky dough forms and there are no large chunks of nuts or dates.
Line a 8x8 baking pan with parchment paper. Press the mixture onto the parchment, forming an even 1-inch-thick layer. Set aside.
For the top chocolate layer, melt chocolate chips in a small pot over a very low heat. If the chocolate is not pourable (depends on the cacao content), add 1 tablespoon coconut oil (it will give the chocolate a ‘pourable” consistency).
Pour melted chocolate over the nut mixture. Tilt the pan a few times to evenly distribute the chocolate and create a smooth topping.
Refrigerate until chocolate sets, at least 1 hour and then cut into bars. Keep refrigerated or freeze.