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12.01.16

Crispy Dark Cocoa Power Bars

Recipes > Breakkie

I started to become a bit obsessed with these bars while traveling all over the country on my last book tour.

Make a batch ahead of time and pack them up before you travel!

By: Candice Kumai

This nutrient-packed snack has the perfect level of crunch with nuts and seeds, plus crisp brown rice cereal. Carob+ Cocoa powder adds chocolate flavor and extra fiber! Enjoy!

Makes twenty-four 2×2-inch squares or 12 bars

Dry Ingredients

1/4 cup dried apricots

2 tablespoons spirulina powder (optional)

1 cup carob or dark cocoa powder (you pick!)

1/8 teaspoon sea salt

1/2 cup whole, raw flaxseeds

1 cup whole, raw pepitas

1 cup whole, raw sunflower seeds

1 1/2 cups crispy brown rice cereal or crisp rice cereal

Wet Ingredients

3/4 cup grade A honey

1 cup unsweetened almond butter

Directions:

Line an 8 x 8-inch baking pan or 9 x 13-inch baking pan with parchment paper.

Add the dried apricots to a large food processor and pulse to create a paste. Remove the paste from the food processor and set aside.

In a large heatproof bowl, toss together the spirulina powder, carob powder, and sea salt, and combine well, using your hands if needed.

In a large stockpot over low heat, melt the honey, almond butter, and reserved apricot paste and mix well with a rubber spatula for 2 to 3 minutes to incorporate. Make sure the mixture is smooth and free of any lumps.

Carefully remove the pot from the heat and fold in the flaxseeds, pepitas, sunflower seeds, and crispy rice cereal and mix well to combine and coat. Using a spatula, carefully transfer the seed mixture to the dry mixture and fold to combine. Be careful not to crush the crisp rice!

When the bar mixture is well combined, use a rubber spatula to gently press the mixture into the prepared baking pan, flattening to make 3/4 – to 1-inch bars. Allow the mixture to cool and harden. Cut into small squares or rectangles and enjoy as a super-power snack!

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