About this recipe:
It is always really hard to travel when you have dietary needs. These little power bars are super easy to make and will keep well in your cool lunch box. This is a no bake recipe and doesn't require a dehydrator!
Ingredients:
• 1/2 c. raw almonds
• 1/4 c. flax meal
• 1/2 c. raw shredded unsweetened coconut
• 1/4 c. raw cashew butter
• 1/4 c. puffed brown rice (serial section)
• 1/4 c. raw sunflower seeds
• 1/4 c. raw coconut butter
• 2 t. glycerine based vanilla extract
• pinch of salt
Optional:
• 1.5 oz. raw cocoa butter
• .75 oz. raw cocoa powder
• .75 oz. mesquite
• tiny squeeze of agave nectar
1. Chop the almonds in a blender with an S blade until fine.
2. Add the flax meal, coconut, cashew butter and salt. Mix. Transfer to large mixing bowl.
3. Melt the coconut- and cashew butter using the double boil technique, make sure to not overheat/burn it.
4. Add the melted buttes to the mixture and blend well.
5. Poor mixture in a 6 x 6 glass pyrex dish that is lined with wax paper.
6. Set in the freezer to harden.
Chocolate frosting:
7. Using the double boil technique, melt the cocoa butter, make sure to stir often and don't overheat. Turn off the burner but leave the bowl in the warming water.
8. Add the mesquite, cocoa powder and agave. Mix into a smooth chocolate. Leave the bowl in the pot of warm water to keep the chocolate in liquid form.
9. Take your pyrex dish out of the fridge and poor the chocolate on top.
10. Set in the freezer, score the chocolate with a knife after ten minutes, return to freezer until completely hardened. Wrap individually in wax paper.
Makes 8 small or 4 large power bars.
Best kept refrigerated or frozen until consumed.
