Crunchy Coconut Almond Energy Chocolates

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Below is a recipe that was adapted from a recipe I found on this post. It’s made up of a delicious combination of some of my favorite things: chocolate, chia seeds, and coconut oil. I’ve become gradually more and more obsessed with coconut oil, the more I’ve learned about it’s health benefits, and I’m always looking for another good way to eat chia seeds. So when I saw this recipe and found that I could have them both in the form of chocolate, I was excited to try it.

Since I the first time, I’ve made it several times and every time I try different variations, based on the ingredients I have on hand. Below is the most consistent of the basic of those variations.

They’re (almost) raw, refined sugar free, gluten free, dairy free, energizing, very high in fiber, full of healthy fats, a good source of brain food…the list goes on. And they taste super good, they’re hard to stop eating once you’ve started.

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Coconut Almond Energy Chocolates

Ingredients

  • I cup organic cacao liquor
  • 1 cup virgin coconut oil
  • 1/2-1 cup coconut sugar according to preference (or honey)
  • 1 cup unsweetened cocoa powder
  • 1/2 cup chia seeds
  • 1/2 cup flax seeds
  • 1 cup unsweetened shredded coconut
  • 1 cup raw almonds

Directions

Put the cocoa liquor into a pan set on medium low heat and melt, stirring regularly to keep from sticking or burning.

Add the coconut oil and continue to stir until completely combined with the cocoa liquor.

Add the coconut sugar and stir until the sugar has dissolved. (Note: When using honey,, it doesn’t need to be dissolved obviously, just mixed in. Honey tastes slightly different and equally delicious, though often a bit sweeter depending on the coconut sugar. I’d recommend trying both!)

Next add the cocoa powder and mix until completely blended.

At this point I turn the stove to the lowest setting, so that the mixture stats melted, but does not start bubbling. This also helps prevent it from burning.

Add the chia and flax seeds and stir to mix.

Add the shredded coconut and stir to mix.

Add the almonds and stir to mix.

Prepare a 9×13 pan with parchment paper. (Note: I recommend parchment paper because then it is easy to pull out the whole mix when it has hardened and cut it on a cutting board. I suppose though, that you could use coconut oil, olive oil, or some other non-stick option, though I have not tried it so I can’t guarantee the results.)

Pour the chocolate mixture into the pan, using a spoon to spread out the ingredients so they are evenly distributed throughout the pan.

Place the pan in refrigerator and leave it there for an hour, or until it hardens.

Once hardened, remove the pan from the fridge. Pull the parchment paper up by the edges (a spatula is sometimes helpful) and you now have a giant chocolate square. Place on a cutting board. Either peel off the parchment paper or just cut over it peeling as you go.

Cut the chocolate into bar-sized pieces (about 2×4 inches or so) according to preference, and enjoy!

To store, put the cut bars into a ziplock bag or Tupperware and keep in the fridge. Be sure they stay in the fridge or they will turn into a messy chocolate puddle.

Good for up to 2 weeks in the fridge or 2 months in the freezer (assuming they last that long.)

 

 

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