Sunday, April 14, 2013
Homemade Candy Bars (Sugar and Gluten Free)
Our family does not eat sugar or gluten free, but when I saw this recipe in a GMA recipe email, I was intrigued. Ever since completing 42 Days to Fit, I have been trying to make a conscientious effort to watch my sugar intake, and use more natural sweeteners for my family. I thought these looked absolutely delicious, and I saw that I had everything on hand except the coconut flour. (By the way, coconut flour is pricey. I paid like 6 bucks for one pound, but these are worth it. You can buy it cheaper online here, or in bulk here.)
These are SO GOOD! And anything that tastes this good and is full of healthy ingredients....
Sign. Me. Up!!!
You can find this recipe and other sugar, dairy, and gluten free recipes in this book.
Homemade Candy Bars
1 1/2 cups raw cashews (I had salted/roasted on hand)
1 1/2 cups dates, pitted and roughly chopped
1/2 cup almond butter
1/2 cup pure maple syrup
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/2 teaspoon almond extract
1 1/2 cups dark chocolate chips (60% or higher cocoa content)
1 1/2 tablespoons coconut oil
Grind the cashews to a very fine meal in a food processor. Add the dates, almond butter, maple syrup, coconut flour, shredded coconut, and almond extract and pulse until you have a sticky ball of dough.
Line an 8 x 8 pan with parchment paper (I used foil) and press the cashew mixture into the pan. It helps if you put a drop of oil or water on your hands before doing this. *Refrigerate the mixture for 6 to 8 hours, until it's firm.
Meanwhile, combine the chocolate chips and coconut oil in a stainless steel or glass bowl set over a pot of simmering water (make sure the water doesn't touch the bowl). Stir the mixture until it's just melted, remove the bowl from the heat, and pour the chocolate mixture over the cold cashew mixture.
Return the bar to the fridge and let it cool until the chocolate coating is set, at least 1 hour. Using the parchment, lift the bar out of the pan and cut it into rectangles (or you can use cookie cutters to make fun shapes for kids!).
Serve at once, or store in an airtight container. Makes 18 bars.
*I did not wait 6-8 hours before adding chocolate. As soon as the melted chocolate was ready, I added it, then refrigerated for 6-8 (or 4) hours before cutting.