Homemade Chocolate Bars
These beautiful bars are like a healthy version of a twix / millionaire chocolate bar 🤎 My boys love them and I pack them off with a couple for break time snacks.
I recently made them for a soul food treat in the sanctuary session mini retreat at the Zen Den, with fruits, nuts and gelatine cubes… so here’s the recipe for the bars if you’d like to make them at home.
There’s a couple of different variations and I’ve tweaked them along the way ( mostly due to finding quicker ways to make them up). But both are equally good and still work well.
Ingredients you’ll need: ( this makes  for 5 bars from a silicone mould tray):
1 cup Almond flour ( you can use coconut flour as the alternative)
1 cup organic oats ( crumbled / rubbed to make them slightly finer)
70g of grass fed unsalted butter ( melted) with a big spoonful of Coconut oil ( also melted) or as an equivalent use all butter or all coconut oil which is sweeter.
1 -2 tsp vanilla essence
A few spoonfuls of Maple syrup ( depending how sweet you’d like them)
One whole bar of Green and Blacks 70% dark cacao chocolate
1/2 jar of Almond butter or any nut butter of your choice.
7-9 Soft Medjool Dates ( Waitrose own seem to do the best ones) they are gooey, soft and larger than others that I’ve found so I love these the best.
Optional : add a sprinkle of crushed nuts of choice on top of the last layer of melted chocolate.
How to make:
for the biscuit base add the Almond and oat flour together in a bowl and mix in the melted butter and coconut oil, along with a couple spoonfuls of maple syrup to sweeten the base mix and 1 tsp vanilla essence. Add more flour/ or oil  if needed but the consistency needs to be good enough to press into the base of the silicone mould without it crumbling apart. Then put into the freezer just whilst you prepare the rest to set and make it easier to add the second layer.
Next, whizz up all the dates in a nutribullet blender with the Almond / nut butter, spoonful of maple syrup and a dribble of water to get it going to a blend. This makes the caramel to spread over the hardened biscuit base. Pop back into the freezer just whilst you prepare the last step. Alternately — you can just spread the nut butter onto the biscuit base then press the sliced dates on top. This makes a slightly different layer but a good option if you haven’t got a blender for the dates. Plus equally delicious!
last step, melt the dark chocolate in a glass bowl set in a pan of water, once melted you can just use the melted chocolate to cover the caramel date layer or add 1tsp of vanilla essence and a spoonful of coconut oil and some maple syrup to the melted chocolate which makes it all go further and taste sweeter. Pour the melted chocolate mix over the previous caramel date layer and your done!
Now just pop this into the fridge to set, once the chocolate is hardened you can pop the whole thing out of the silicone mould onto a chopping board ( that’s why I like to use the silicone instead of a tin as it makes it easier to work out) and just cut into bars.
* You can add an Optional sprinkle of crushed nuts of your choice or even mini marshmallows  on top to create another delicious layer.
Enjoy 🤎
if you do make these up tag me in any shares over on Instagram! I’d love to see.
love
Tina
