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meets PALEO
Why does something so simple to make
have to be filled with so many chemicals and
processed ingredients when packaged and
sold in stores? I know there are a lot
of brands now making granola and energy
bars without all the harmful, processed
ingredients and they are readily available in
almost all health food stores. But why pay top
dollar if you can make your own at home in
less than 10 minutes and save money and be
100% sure of what you are consuming?
I suggest you go to the bulk section of
the supermarket and get a handful of
ingredients to make these delicious, healthy
treats. All you’ll need is a blender or a food
processor to mix the ingredients. These
crunchy, chocolaty, energy bars are the
perfect snack to take on the road with you
and I know your family with love them.
Tips:
If needed, you can soften your dates and
apricots by soaking them in water for an hour
before processing them in your blender or food
processor. Discard the water before processing.
PALEO DARK CHOCOLATE CRUNCH BARS
By Adriana Harlan from Living Healthy With Chocolate
| Makes 20 bars.
½ cup raw cashews
½ cup dates, pitted (about 5 large
¹⁄³ cup raw sunflower seeds
Medjool dates)
½ cup raw almonds
½ cup dried apricots (G Team
1½ tablespoons raw cacao nibs
3 tablespoons raw cacao powder
suggests unsulphured apricots)
1 oz 70% dark chocolate, melted
1 In a food processor or blender pulse the cashews and sunflower seeds
until roughly chopped.
2 In a large bowl, combine the chopped cashews and sunflower seeds
along with a ¼ cup of almonds (reserve remaining ¼ cup), cacao nibs
and cacao powder.
3 In a food processor or blender, pulse the dates and apricots until a
creamy paste forms.
4 Add the dates/apricot paste to the bowl containing the nuts in step 2
above.
5 Using your hands, mix all ingredients together until combined. Your
mixture should be crumbly, but not too much to where the ingredients
won't hold together. If that happens, pulse a few more dates in your
food processor until creamy and add to the mixture to achieve the
right consistency.
6 Line a 4x8-inch loaf pan with parchment paper and press the mixture
onto the bottom of the pan. Depending how thick you want your bars,
you may only spread the mixture across one half (½) of the pan.
7 Press the remaining ¼ cup of almonds firmly onto the top of the mixture
8 Chill in freezer for about 30 minutes
9 Cut into 1-inch squares and drizzle top with melted chocolate
MAG
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