Nutty Cacao Crunch Bar
NUTTY CACAO CRUNCH BAR
This is a lovely recipe full to the brim with nutty goodness, great as an afternoon pick me up or pop a piece into the kids lunch box instead of a muesli bar. Feel free to play around with the ingredients; you can easily swap out some of the nuts or seeds for dried fruit to satisfy those with more of a sweet tooth.
(Vegan, df, gf,)
Makes 20 small squares
⅓ cup (50g) COCONUT OIL¾ cup (225g) good quality NATURAL PEANUT BUTTER, we use Pic’s brand
½ cup (140g) GLUTEN FREE BROWN RICE SYRUP or MAPLE SYRUP
1 tsp VANILLA EXTRACT
¼ tsp SALT
1 cup (140g) NATURAL WHOLE ROASTED CASHEW NUTS
½ cup (80g NATURAL WHOLE ROASTED PEANUTS
½ cup (80g) PUMPKIN SEEDS, toasted
½ cup (70g) SUNFLOWER SEEDS, toasted
1 cup (70g) LONG THREAD COCONUT, toasted
½ cup (70g) BUCKWHEAT GROATS, raw - untoasted
½ cup (60g) CACAO NIBS
¼ cup (25g) CACAO POWDER
½ cup (80g) CHIA SEEDS
80g DARK CHOCOLATE 70% cocoa, we use Whittaker’s brand
1½ tbsp VEGETABLE OIL
Grease and line a 20 x 30cm slice tin with baking paper.
In a small saucepan over a low heat, melt together the coconut oil, peanut butter and brown rice syrup, stirring until well combined. Remove from the heat then stir through the vanilla and salt.
In a mixing bowl combine all the nuts, toasted seeds and toasted coconut, buckwheat groats, cacao nibs, cacao powder and chia seeds.
Pour the warm peanut butter mixture into the dry mixture and stir until well combined. Press the mixture into the prepared tin and place in the refrigerator for 30 minutes to set.
Once the slice is firm to the touch, melt the chocolate and oil together by either, placing the chocolate and oil into a heat proof bowl over a saucepan of simmering water. Or by placing in a microwavable bowl and using a microwave set on high, melt the chocolate in short 20 - 30 second bursts until just melted. Remove from the heat and stir well until smooth.
Pour the melted chocolate over the top and spread out so it covers the top of the slice. Place in the refrigerator for 2 hours to fully set. Cut using a serrated knife into small pieces. Store in an airtight container in the refrigerator.
