REAL, FRUGAL, HEALTHY, and FUN!!!
Sometimes you just need something sweet and chocolatey. This definitely fits those parameters. It’s rich, and delicious. It reminds me of something you’d eat to celebrate a holiday. Maybe Christmas, or Valentine’s. However, if you’re like me, you eat sweet, chocolatey gourmet bars throughout the year, as well. Just make sure not to over-indulge. They pack a lot of nutrients in every bite, but they also have a lot of sugar. Yes, it’s natural, which is so much better, but it’s sugar. This is a treat. It’s a great choice for a treat, just don’t sit down and eat the whole pan. Not a good idea. With that said, I definitely recommend having a small square following a healthy lunch and/or dinner. The square in the picture is rather large. I cut mine about 1/3 of that size. I cut the one in the picture above a little larger just for the purpose of the picture. Without further delay, here’s the recipe.
1/2 cup coconut flour
3/4 cup tapioca flour
1/2 cup coconut oil
1 tsp vanilla
Directions: Preheat oven to 350′ and lightly grease an 8 or 9 inch square pan. Mix all ingredients thoroughly in a bowl. I started with a fork, but ended up kneading with my hands. Press dough into bottom of pan. Make sure to press it up the sides just a bit. Bake about 15 minutes. Be sure your crust is thoroughly cooked. Let cool.
1 can full-fat coconut milk
1/2 cup maple syrup
1/2 cup molasses
1 tsp salt
1 cup crushed cashews (either blend them a bit, or use a rolling pin to crush them – not to a flour, just crushed)
1 cup unsweetened shredded coconut
Directions: In a medium-size saucepan, on medium heat, whisk the coconut milk, maple syrup, and molasses. Once it’s boiling, add salt, cashews, and coconut. Boil until it reaches 200′ on your candy thermometer. It’s about 5-10 minutes. Stir frequently. Once it’s reached 200′, or after about 5-10 minutes if you don’t have a thermometer, pour caramel mixture over crust. Let cool.
Fudgey Chocolate Ingredients:
1/4 cup coconut oil
1/4 cup chocolate chips
1/4 cup maple syrup
2 Tbsp cocoa
Directions: Warm coconut oil , chocolate chips, maple syrup, and cocoa in microwavable dish until melted and smooth. I warmed mine in 30 second increments, whisking in between. Once it’s melted and smooth, pour over caramel mixture. Let cool completely in refrigerator. The bars need to cool completely to thicken properly. Enjoy. They are amazing!
As I’ve explained before in other recipe posts, maple syrup is actually produced directly from the sap of maple trees. It is loaded with antioxidants that can delay and prevent diseases such as cancer and diabetes. It’s great for heart health and the immune system. The coconut supplies protein, fiber, iron, zinc, and medium-chain, saturated fatty acids (great for energy and fat burning). I haven’t covered molasses yet, so let’s do that. Molasses can help relieve constipation, skin problems, menstrual problems, obesity, stress, enlarged prostate, and acne. It’s great for your hair, bone health, and nervous system. It’s great for your immune system and helps fight cancer. It’s also a great source of iron. Now that’s a treat with a lot of bang for your bite!