© 2017 by Chloe Conger

Bliss Bars**

I always make double this recipe, which is a lot but they are super 

popular, make great gifts and on-the-go snacks.

 

Ingredients:

3 cups big nuts like roasted almonds, hazelnuts or raw brazil nuts*

3/4 cup pumpkin seeds

1 1/3 cups sunflower seeds

2/3 cup cacao nibs

3/4 cup hulled sesame seeds 

1 cup and 2 Tbsp shredded unsweetened dried coconut

2/3 cup goji berries

1 tbsp maca (optional)

3/4 cup hemp seeds

1/4 flax seeds

1/4 cup chia seeds

1 1/4 salt (can add a touch more to taste)

1 tbsp vanilla extract

3/4 cup maple

3/4 cup cacao butter

3/4 cup roasted almond butter, can sub peanut butter

1 package of dark chocolate chips or chunks for dipping

 

Tools you need: 

  • Food Processor with S-blade.  

  • Coffee/spice grinder

  • Wax paper or teflex

  • Double boiler set up

  • Cookie sheets

 

Directions:  

  • Pulse the big nuts until they 1/4 of them are mostly whole (if using brazil nuts, process until 1/4 are almond-sized)

  • Powder all the flax and chia seeds and 1/2 the sesame seeds in the coffee grinder.

  • Add all dry ingredients together including salt and stir well.  Make sure everything is at room temp because cold nuts will set the cacao butter too fast.

  • Melt the cacao butter in a double boiler.  Use more than you think- it seems to shrink as it melts.  Add in the maple and vanilla and stir.

  • Add liquid sweet and fat to the nut mixture and stir well.

  • Remove 1/3 of mixture and put back in food processor, blending until pie dough texture then add it back in and mix well.

  • Line cookie sheets with wax paper and press mixture flat to about 1” or more thickness.  Can use big wide spatula to flatten.  Put in freezer or fridge until hard- about 1/2 hr.

  • 5-10 minutes before the bars are hard, melt the chocolate chips in a double boiler and then cut the heat. 

  • Remove bars and take out of pan and cut them into squares, size of your choice.  Line the pan with new wax paper ready and dip half the bars in the melted chocolate and place in the new pan.  When pan is full, freeze or refrigerate them until chocolate sets.  Store sealed in the fridge. Will keep for weeks.  Enjoy!

*My Version of Café Gratitude’s Mighty Seed Nut Bars, from their excellent raw dessert cookbook, Sweet Gratitude.

**Can use roasted almonds, but I prefer a mix of roasted hazelnuts and raw brazil nuts because they are more friendly to the earth and bees.  Best nuts are soaked, sprouted and dehydrated but that is a pain so second best option is roasted, as raw nuts have enzyme inhibitors and are hard to digest.

Grain-Free

Gluten-Free

Paleo

Vegan

Dessert Recipe!