Just in time for Valentines Day - two super easy and delicious recipes featuring Chocolate!
The first is Dark Chocolate Superfood Bar from Joy McCarthy’s new cookbook, The Joyous Cookbook. Her recipes are similar to mine in that they are easy to make and healthy, with commonly found ingredients. You can check her out at https://www.joyoushealth.com/
I made these for our last full day seminar and they met with rave reviews! Dairy-free, gluten-free, grain free and vegetarian!
Dark Chocolate Superfood Bars
½ cup (125 ml) + 3 tablespoons (170 ml) coconut oil
1 cup (250 ml) raw cacao powder
1/3 cup (75 ml) real maple syrup
2 tablespoons (30 ml) unsweetened nut milk
½ teaspoon (2 ml) cinnamon
1 tablespoon (15 ml) chia seeds
2 tablespoons (30 ml) raw pumpkin seeds, divided
2 tablespoons (30 ml) raw sunflower seeds, divided
2 tablespoons (30 ml) hemp seeds, divided
2 tablespoons (30 ml) dried cranberries, divided
1 tablespoon (15 ml) bee pollen, optional
Line a 8 ½ x 4 ½ (1.5 L) loaf pan with parchment paper, leaving extra to hang over the edge to make it easier to lift pans out when completed. ( I used an 8 in square pan)
In a medium saucepan, melt the coconut oil over low heat.
Stir in the cacao powder and maple syrup. Once fully combined, add the nut milk and cinnamon. Stir and make sure not to burn the mixture.
Add chia seeds and 1 tablespoon (15 ml) each of pumpkin seeds, sunflower seeds, hemp seeds, and cranberries. Stir well.
Pour the mixture into the pan. Sprinkle with remaining 1 tablespoon (15 ml) of seeds and cranberries. Then sprinkle with bee pollen if you are using it. (I didn’t have any so left this ingredient out).
Cover with wrap and freeze for 4 hours or overnight.
To serve, remove from freezer and let sit for 5 minutes before slicing. Lift squares out of pan and slice into squares. ( I found that a small bar was quite satisfying but you can cut them to whatever size you like).
Store leftovers in freezer for up to 3 months.
The second recipe is from my cookbook, Fight Fire with Food and is one of my favorites. Not only are they addictive but they have a great combination of nuts and seeds making the texture unique and satisfying. Yum!
Dark Chocolate Quinoa Bark
½ cup (125 ml) maple syrup or honey
2 tablespoons (30 ml) coconut oil
2 teaspoons (10 ml) vanilla
Pinch of salt
1 cup (250 ml) uncooked quinoa, rinsed and dried
1/3 cup (75 ml) pistachios, roughly chopped
1/3 cup (75 ml) sliced almonds, roughly chopped
1/3 cup (75 ml) raw seeds (chia, hemp, flax, for example)
3 ounces (90 g) dark chocolate
Cranberries, coconut flakes, and additional nuts for topping
Preheat oven to 350°F (177°C).
Line a baking sheet with parchment paper.
In a small pot, melt together syrup and coconut oil until smooth. Stir in vanilla and salt. I
n a large mixing bowl, combine quinoa, pistachios, almonds, pecans, and seeds. Stir to combine. Add syrup mixture to the bowl.
Make sure all dry ingredients are wet. Spread mixture onto baking sheet in a thin layer.
Bake for 25 minutes until quinoa is golden brown. While bark is cooking melt chocolate and then pour over cooked quinoa in an even layer. Sprinkle with desired toppings. Place in refrigerator or freezer to harden. Break in pieces.
Both of these recipes are nutrient powerhouses and can be adjusted to your likes and desires. Add different nuts and seeds or different spices! Have fun creating and enjoy. And, of course, spread as much love and compassion as possible on both Valentines and Family Day.
Check out more delicious recipes in Fight Fire with Food.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.