Monday, May 7, 2018

Cacao Hemp Crispy Treats

I just love loVE LOVE the blog My New Roots (I own all her cookbooks, as well).  When I came across this recipe on her blog I knew I had to make it - and I KNEW it would be delicious (it really is). I love having these healthier desserts on hand.....because my sweet tooth is bad.....and these really satisfy my cravings!!  The freeze-dried strawberries make these pretty and add a tart sweetness. I also added a tablespoon of unsweetened cacao nibs for extra chocolately crunch.

Here is her recipe word for word (check out her blog because her photos are incredible):

2 Tbsp. virgin coconut oil, plus a little more for greasing
2/3 cup unsalted nut or seed butter of your choice <I used sunflower butter>
2/3 cup brown rice syrup <WF was out of brown rice syrup, so I used honey>
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
heaping ¼ tsp. fine sea salt
1/3 cup raw cacao powder (or cocoa powder)
4 cups puffed brown rice crisps
1 cup hulled hemp seeds
3 Tbsp. chia seeds
a few pinches flaky sea salt
3-4 Tbsp. freeze-dried raspberries <I used freeze-dried strawberries>
<I also added 1 Tbl unsweetened cacao nibs>
1. Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan.
2. Melt the coconut oil in a large saucepan over low heat. Add the nut butter, brown rice syrup, maple syrup, vanilla and fine salt, and stir to combine. Remove from heat. Stir in the cacao powder until thoroughly incorporated.
3. Add the puffed brown rice, hemp seeds, chia, and stir quickly to combine, then pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps). Once smooth and even, generously sprinkle the top with the freeze-dried raspberries and flaky salt. Place in the fridge or freezer to firm up, then slice into bars or squares and enjoy. Store the bars in a tightly sealed container in the fridge or freezer.

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