This chocolate bar recipe is a treat that’s reminiscent of crunchy bars we loved as children. However, this one is free of refined sugar, packed with lots of benefits to our bodies, and is totally cleanse-friendly!
Cacao has antioxidants and many benefits, including that it is a very high plant-based source of magnesium, one of the most deficient minerals in the Western world. Eating magnesium-rich foods like cacao, combined with a daily magnesium supplement (like Eliminate, our magnesium drink powder), can help support a healthy digestion, and provides natural stress and sleep support as well.
Hazelnuts provide some protein, and also contain a good amount of manganese. Manganese is essential in the formation of connective tissues and collagen production. The coconut flakes and oil are healthy fats that boost metabolism and stabilize insulin levels.
This is a chocolate bar recipe we can enjoy on any occasion. We suggest trying different combinations and making both the dark and “milk” versions. Keep these in the freezer since this is a recipe that doesn’t require tempering and will, therefore, melt at room temperature.
Makes a pan of bars
Chocolate Bar Recipe Ingredients:
1 cup cacao powder
1/2 cup melted coconut oil
1/4 cup coconut sugar or nectar
1/2 teaspoon sea salt
1/2 cup hazelnuts
1/2 cup coconut flakes or shredded coconut
optional for “milk” chocolate: 1/2 cup almond or coconut milk
Directions:
In a medium bowl add the cacao powder, coconut sugar, and sea salt.
Melt the coconut oil over low heat until liquid. Add to the bowl and mix well.
If we are making the “milk” chocolate version, add coconut or almond milk.
Add the hazelnuts and coconut flakes (or add nuts, seeds, swirls of almond butter, etc.)
Line the baking dish with parchment paper and pour the mixture into the bottom, smoothing out so it’s even on top. Add more toppings if desired on the top in the chocolate. We recommend coconut flakes or sea salt on top of this chocolate bar recipe.
Place in the freezer until hardened and break into pieces, or cut into more even pieces, and enjoy!
Store in the freezer as they’re not tempered and will eventually melt at room temperature.
Recipe//Photos by Jenny Nelson
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