Amazing Chocolate Pumpkin Seed Bars
Making raw vegan desserts is an addictive thing to do if you have a sweet tooth: They are fast, easy and healthy!
This recipe by Chef Crystal Bonnet of Raw Revive made my day. The ingredients are simple and nutritious. And there are minimal steps to this, making it easy to do any time of the week. The result is an awesome snack to satisfy any sweet craving with zero guilt.
As I noted in a previous post, I'm working on getting my weight down a bit after several months of intense product development.
Eating healthy treats like this make the difference between a day where I feel good about my health, and a day where I feel great. On the spectrum of good - great -- these are great. That's a feeling that becomes addictive.
Chocolate Pumpkin Seed Bar Recipe
- 1 cup pumpkin seeds
- 1 cup shredded coconut
- 2 cups dates soaked and pitted
- 3 tbsp cacao powder
- 2 tbsp sugar free cacao morsels or cacao nibs
- 2 tbsp coconut oil (I used *Kämen Foods Organic Cold Pressed Coconut Oil) melted
- 1 tsp chai (I used *Oscar's Chai pure spice blend)
- 1 - 2 tbsp maple syrup (I used *Purinton Maple)
* = Ingredients available through Treatmo iOS App - fresh and local food in a tap.
Place pumpkin seeds and shredded coconut in a blender such as a Cuisinart and blend until fine. Then add the softened dates and cacao and blend until combined and starting to get dough like. Then add your cacao powder and cacao morsels or nibs. Finally, add in the chai (cinnamon can be used instead) and maple syrup.
Next, using your hands (unless you have a silicon mold or other tool) mold the dough into the shape of bars.
Melt a cup and a half of chocolate morsels (I prefer sugar free cacao morsels). Place on the stove top on low heat. Use a double boiler if you have one to control the melting a bit more easily.
Heat gradually until the morsels begin to melt. If you have a candy thermometer, you can check the heat. For dark chocolate, make sure the temperature does not rise above 115˚ F. It will start melting somewhere between 86˚vand 90˚. Milk chocolate is more sensitive and should not be heated above 110˚. Overheating can cause the chocolate to clump and lose its luster.
Once melted and slightly cooled, use tongs and dip the bars in the chocolate! Place on a pan that you can put in the freezer or fridge. Allow to chill for up to 2 hours.
They will last in the fridge for 5 days or in the freeze for about a month. Enjoy!
No time to make treats from scratch? Check out the healthy almost homemade options for sweet vegan treats on Treatmo iOS App.