One of the main reasons I got started with recipe conversion and buying less packaged foods is that it saves me money and I get to control the ingredients I use.
Granola bars, snack bars, protein bars are pretty popular as a snack or as a post or pre workout treat. They can be pricey, made with questionable ingredients and very sweet.
These snack bars are my substitute for that. Not only do you have the opportunity to load it up with healthy ingredients (substitutions work well), but you can also keep it refined sugar free. Best of all it's delicious and takes less than 30 minutes to make from start to finish.
Easy to make, delicious, healthier, full of fiber and protein, refined sugar free, on the go snack? This gluten free and vegan healthy chocolate refined sugar free snack bar delivers.
You can also try my peanut butter snack bar which has slight variations to this recipe.
Gluten Free and Vegan Chocolate Snack Bar Recipe
Ingredients
(makes about 12 bars)
1⁄2 cup oat flour (certified gluten free)
1⁄4 cup of unsweetened cocoa powder
1⁄4 tsp sea salt
1⁄2 tsp baking powder
2 cups rolled oats
1 cup almonds coarsely ground*
1⁄4 cup chocolate chips
1 cup raisins (prunes or dates will work)
1⁄4 to 1⁄2 cup water
3 tbsp flax meal
1 tbsp coconut oil
2 tbs sugar (optional)
*any combination of nuts will do e.g. almonds, pistachios, cashews
Directions
Soak the raisins, dates or prunes in the water until softened, this can also be done overnight. Add enough water to cover the raisins.
One you are ready to proceed with the recipe, preheat the oven to 350 degrees F. Line the bottom of a baking tray (I used 2" x 7" x 10") with parchment paper allowing the paper to overhang from the sides. Set aside.
In a large bowl, combine until evenly mixed the oat flour, cocoa powder, salt and baking powder. Mix in the rolled oats, nuts and chocolate chips. Set aside.
Add the raisins, flax meal, sugar (if using) and oil to a blender and pulse to form a sticky paste. Spoon the paste into the dry mix and combine until it all holds together, add a little water if the mixture is too dry and very crumbly
Spread evenly in the prepared baking tray. Press down firmly and smooth with a pastry roller or a flat sided object to the desired thickness. Bake in the oven for 10 minutes or until it is just set.
Remove from the oven and allow to cool in the pan for about 5 mins. Hold onto the parchment paper and lift the entire sheet out of the pan and place on a wire rack to cool completely before cutting into squares. Store in an airtight container.