If there is one thing I know for sure (thanks to Oprah, I always ask myself this question), it’s that I can’t live without chocolate. But, I’m talking dark, pure, real deal chocolate. The kind without refined sugar. Finding a treat that doesn’t make me feel horrible (mentally and physically) after I’ve eaten it isn’t always easy. Also, finding a treat that balances hormones, boosts my mood, gives me energy and brain fuel while I eat it….win!
Our brain is made mostly of fat and fat is a great source of fuel. Fat also helps keep us full longer and helps to regulate blood sugar. I’ve put in some of my favourite omega 3 fats into this recipe, along with a dark chocolate topping which is hormone-balancing with it’s mood-boosting qualities, magnesium and iron content.
CHOCOLATE-DIPPED PUFFED RICE NUT BARS
- 1 C puffed rice
- 1 C unsweetened shredded coconut
- 1 C raw, unsalted walnuts
- 1/2 C Natera Life hemp hearts
- 1 C almond butter
- 3 Tbsp coconut oil
- 2 Tbsp chia seeds
- 1/3 C honey
- 1 1/2 C pure dark chocolate chips or chopped chocolate
- coarse sea salt for garnish
- In a big bowl, combine puffed rice, shredded coconut, walnuts, hemp hearts, chia seeds and stir well
- In a small pot on the stove, melt almond butter, honey and 1 1/2 Tbsp of the coconut oil together
- Once melted, combine the dry ingredients with this almond butter mixture and stir well
- Pour mixture into a parchment-lined 8×8 baking dish and press down firmly with your hands or a spatula. You can use various size dishes, depending on how thick or thin you want the bars to be
- Place dish in the freezer for 10-15 minutes until cool and hardened
- While dish is in the freezer, place a stainless steel bowl full of the dark chocolate and remaining coconut oil over a small pot of boiling water and allow to melt, stirring often. Be careful not to burn!
- Pour melted chocolate over hardened mixture and sprinkle with sea salt
- Place back in to refrigerator for up to an hour until chocolate is cool
- When firm, lift the mixture out of the dish by the parchment paper and transfer to a chopping board. Slice into bars and keep cool until ready to eat
- These bars keep well in the fridge for up to one week and also freeze well for 3 months
Jen Casey, CNP