This is what I eat instead of chocolate all the time.
Dark Chocolate Bark
Today I'm going to show you how to make dark chocolate bark.
This almond chocolate bark is a great snack for any time of the day.
It's an easy way to add more nutrition and double the quantity for less money.
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This is why you'll love this healthy chocolate bark:
It's made with healthy and nutritious ingredients!
It's super crunchy and delicious!
You can keep it in the fridge for months!
It's so easy to customize it!
DARK CHOCOLATE BARK RECIPE
Ingredients:
7 oz dark chocolate (200g)
1/2 cup almonds (100g)
1/2 cup peanuts, raw (100g)
1 tbsp maple syrup
pinch of salt
NUTRITIONAL INFO (per piece):
107 calories, fat 7.6g, carb 9.2g, protein 3g
Preparation:
For roasted nuts: in a bowl combine almonds, peanuts and maple syrup.
Spread in air-fryer basket, sprinkle with salt and air-fry for 10 minutes at 340F (170C).
Break the chocolate into small pieces and melt in the microwave, stirring every 30 seconds.
Add the roasted nuts and stir until all the nuts are coated.
Spread the mixture on a lined baking tray, top with some extra nuts and put in the freezer for 30 minutes.
Cut into bite sized pieces and store in the fridge or freezer.
Enjoy!
Classic Fudge Nut Bars
These Classic Fudge Nut Bars combine a soft and chewy oatmeal cookie base with a layer of chocolate fudge topped with more oatmeal cookies! It's a warm and gooey, delicious treat that's easy to make and perfect for any time of year!
Full Printable Recipe ►
Ingredients
Oatmeal Cookie Base
・2 ½ cups All-Purpose Flour
・1 tsp Baking Soda
・1 tsp Salt
・1 cup Unsalted Butter, room temperature
・2 cups Light Brown Sugar, lightly packed
・2 Large Eggs, room temperature
・2 tsp Vanilla Extract
・3 cups Quick Oats
Chocolate Pecan Fudge Layer
・12 oz Semi-Sweet Chocolate Chips
・14 oz Sweetened Condensed Milk
・2 tbsp Unsalted Butter
・2 tsp Vanilla Extract
・1 cup Chopped Pecans
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Chocolate Nut Bars - Zero Waste and Plant Based Recipe
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Ingredients:
2 cups oats
1 cup granola
pinch salt
4 tbsp melted coconut oil
1/2 cup raw cacao
1 cup nut butter
1/2 cup maple syrup or other liquid sweetener
1 tsp vanilla extract
Mix the oats, granola and salt together.
In another bowl mix the melted coconut oil with the raw cacao and mix until smooth. Add the maple syrup, nut butter and vanilla extract and mix altogether.
Add the wet mixture into the dry mixture and combine.
Spread out into a container. Mine was 7inch x 9inch
Place in freezer for 1 hour at least.
Cut into approx 15 large squares and enjoy.
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Hi there,
My name is Niamh and I have a BSc in Nursing Science. I make videos on simple, natural healthy living. I hope you enjoy!
Easy and Super Tasty Chocolate Nut Bars! Everyone will ask for This Recipe! No Baking, No Flour!
These nuts and caramel filled chocolate bars are just perfect for the holidays and Christmas. You can have them for a quick to-go breakfast or as energy bars. They can be stored in the refrigerator for several weeks and can be frozen. No oven required and so easy to make!
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???? Nuts N Chocolate Bars Ingredients:
1/2 cup Almonds (80g)
1/2 cup Peanuts (70g)
1/4 cup Pistachios (35g)
1/4 cup Pumpkin Seeds (30g)
1/4 cup Sunflower Seeds (60g)
1 cup Sugar (200g)
1/2 cup Whipping Cream (110g)
5 tablespoons Butter (72g)
7 oz Dark Chocolate (200g)
???? Nuts N Chocolate Bars Instructions:
1. Toast almonds, peanuts, pistachio, pumpkin seeds, sunflower seed until golden. Cover 8 x 11.5 inch pan (30cm x 20cm) with parchment paper and pour the nut mixture into the pan and mix.
2. In a sauce pan, add sugar and caramelize over low to medium heat. Stirring constantly, add whipping cream and simmer for 1-2 minutes. Add butter and simmer until butter has melted and the sauce is slightly thickened.
3. Pour the caramel sauce over the nut mixture evenly. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
4. Melt the chocolate using double boiler. Pour the melted chocolate over the nut bars and spread evenly. Save about 2 tablespoons of chocolate for later. Keep in the refrigerator to harden, about 1 hour.
5. Transfer the leftover chocolate sauce to a piping bag and drizzle all over the chocolate nut bars. Keep in the fridge for 5 minutes before cutting.
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#chocolate_recipe #christmas_recipes #chocolate_cookies #recipes_easy #nobakedesserts #nobake #christmas
Chocolate Nut Bars (Valentine's Day Recipe) チョコナッツバー(バレンタイン用レシピ)作り方
How to Make Chocolate Nut Bars チョコナッツバーの作り方 字幕表示可 材料(日本語)↓ (16 pieces/5x2x1cm)
100g Sweet Chocolate, chopped (3.5 oz)
30g Roasted Walnuts, cut into 5mm/0.2” pieces (1.1 oz)
30g Rum-Soaked Raisins or regular raisins (1.1 oz)
30g Candied Orange Peel, cut into 5mm/0.2” pieces (1.1 oz)
25g Corn Flakes or Granola, unsweetened (0.9 oz)
Twisting Wax Paper
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※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪
<材料>5.0x2.0x1.0cm/16個分
製菓用チョコレート(スイート)(市販の板チョコでも良い:100g(2枚)
くるみ(ローストして5㎜角):30g(生なら150℃のオーブンで10分ほどから焼きする)
ラムレーズン:30g
オレンジピール(5㎜角):30g
コーンフレーク(無糖)またはグラノーラ:25g
ワックスペーパー(ラッピング用)
Music courtesy of Audio Network
Paleo Energy Nut Bars - The perfect recipe
Here's what you need:
Yields: 24 bars
Prep Time: 10 minutes
Cooking: 20+ minutes
INGREDIENTS:
- 1 1/2 cups whole raw cashews
- 1 1/2 cups whole raw almonds
- 1 cup chopped raw pecans
- 1 cup chopped raw walnuts
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup Coconut Palm Sugar
- 1/3 cup Organic Blue Agave
- 1 tablespoon organic vanilla extract
- 2 teaspoons sea salt
- 1 teaspoon cinnamon
- 4 ounces organic 80% dark chocolate (optional)
DIRECTIONS:
- Preheat oven to 350 degrees F, line a baking dish with parchment paper.
- Set aside. In a large bowl, mix the cashews, almonds, pecans, walnuts, and pepitas.
- Pour Coconut Palm Sugar, Agave, vanilla extract, sea salt, and cinnamon in a large pot. Bring to a simmer and stir to dissolve the sugar. Once sugar is completely melted, and the edges are bubbling, turn off the heat and pour in the nuts.
- Quickly mix the nuts into the syrup with a wooden spoon, until completely coated. Pour the nut mixture out onto the prepared baking sheet. Use a piece of wax paper to press the mixture firmly together.
- Bake the nut bars on the center rack for approximately 20 minutes until the tops are golden.
- Then (this is the hard part) allow the nut bars to cool for at least 45 minutes in the pan.
- Lift the whole pan of nut bars out of the pan, by the edges of the parchment paper.
- Cut into 24 bars. Spread the bars apart.
Optional: Break one 4 ounce bar of dark chocolate into pieces and melt. Once melted, pour the chocolate into a plastic bag. Snip off a tiny portion of the corner, and pipe the chocolate over the bars. Allow the chocolate to dry before wrapping. Store in an air-tight container at room temperature for 1 week, or in the fridge for up to a month.
Enjoy!
Delicious easy to make Paleo Nut bars!
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