It has been far too long since we’ve posted a Sinful Sunday recipe. At the moment, the Equilibrio team is embracing hunger as part of a very strict eating plan, not the best time for a decadent dessert recipe. So, I asked Chef Gerhard of Food Ink for some inspiration and a “relatively healthy” sweet tooth recipe. He sent me a recipe for these no-bake healthy chocolate nut butter bars. A firm layer of sweetened nut butter topped with a layer of nutty chocolate. Yum! And these are gluten-free, dairy-free and require only 4 ingredients! This makes it super easy to use only organic ingredients of the highest quality.
These healthy chocolate nut butter bars make a great, mid-afternoon snack for an energy boost, and will keep you feeling full thanks to the high protein and healthy nut fats. But don’t be tempted to have more than 1! At about 180 calories a bar these little nuggets pack a small calorie punch.
BAKING STUFF YOU’LL NEED
All you need is a 20cm square baking tray or cake pan – this non-stick cake pan from Yuppiechef is ideal because it has a loose base.
INGREDIENTS (Makes 16)
For the bottom nut bar layer
1 Cup (250g) natural, unsalted, smooth nut butter of your choice (peanut and almond are my favourite and work well with this recipe)
¼ Cup + 2 tablespoons raw honey (6 tablespoons or 90ml)
½ Cup (120g) coconut flour
For the chocolate topping
1 Cup (175g) dark chocolate drops (or I personally like to use Lindt Excellence 70% cocoa bars)
½ Cup (125g) natural, unsalted nut butter of choice (you want to make sure you use a smooth nut butter for the topping or you’ll never get a nice smooth finish)
About 20 minutes to prep and 45-60 minutes to set in the freezer.
Line your 20cm square baking sheet or cake pan with parchment paper (or you can use wax paper since this doesn’t have to be baked). Leave enough paper extending beyond the edge of the pan so you can use it to lift the firmed mixture out of the pan to cut into bars at the end.
First make the nut butter layer by placing the nut butter, honey and coconut flour in a medium bowl. Using a spatula (vigorously) mix and fold the ingredients together until all the ingredients are thoroughly mixed together. Turn the nut butter mixture into the prepared baking tray. Use your spatula to smooth it into an even layer and set aside.
Now make the chocolate topping by placing the chocolate and nut butter into a microwave-safe bowl. Heat in 20-second spurts, remove and stir. Keep doing this until the chocolate is completely melted, and you have a lovely smooth chocolate mixture.
Pour the chocolate mixture over the nut butter layer in the tray. Using a clean rubber spatula, smooth the chocolate mixture to make sure you have an even layer.
Place the pan in the freezer and leave for at least 60 minutes or until completely firm. (The chocolate topping can take a while to set properly.)
Use the parchment paper to carefully lift the firmed mixture out of the pan and place on a cutting surface. Cut into 16 squares and enjoy!
Thank-you Chef Gerhard from Food Ink for the contribution.
Drop an email to [email protected] to get in touch with Chef Gerhard and his team. You can also follow his never dull cooking journey on Instagram: @gerhard_koekemoer.
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(Related Post: Find more of our Sinful Sunday recipe posts here)