QNOLA RAW CHOCOLATE BARS

One of the best things about living healthily by eating natural, nourishing foods is that chocolate is not only acceptable, but is encouraged. Cacao is the purest form of chocolate and is 100% raw, unrefined and natural, if sourced correctly. I eat chocolate almost everyday since discovering cacao, whether it's in the form of a chocolate bar, a chewy date bite or simply added to a smoothie. This recipe is incredibly easy, and the Qnola adds a unique crunch to it.

INGREDIENTS

100g Raw Cacao Butter or Coconut Oil

6 Tablespoons Raw Cacao Powder

1/2 Teaspoon Agave Nectar

Pinch of Salt

1/2 Teaspoon Organic Vanilla Extract

1 Teaspoon Maca Root Powder

2 Tablespoons Qnola

Optional

Almond Butter

INSTRUCTIONS

Sit a heat-proof bowl on top of a saucepan filled with boiling water, resting on a medium to low heat. Make sure the bowl doesn't touch the base of the pan but instead is gently sitting in the water. Place the cacao butter or coconut oil in the bowl and once melted, add the cacao butter. Whisk until the cacao has completely dissolved and then, removing from the heat, add the vanilla, salt, agave and maca. Here you can experiment with flavours by adding natural ingredients. I love these combinations:

Orange Oil and Zest
Chopped nuts & Chia seeds
Lemon Zest & Green Tea Matcha Powder
Cayenne Pepper & Tumeric
Rosemary & Goji Berries

Chopped Dates & Himalayan Pink Salt Crystals
Rosewater & Desiccated Coconut

Rub a little coconut oil on a chocolate mould, or even a tuppaware or dish if you don't have any moulds. Fill the mould up half way with chocolate, scatter with Qnola and then set in the freezer for 15 minutes. Remove from the freezer and then pour more chocolate mixture over the Qnola to fill the mould. Return to the freezer and set for 20 minutes. You can also spread a layer of almond butter on to the first layer of set chocolate before pouring over the rest to fill the mould, giving you a chewy, crunchy inside to your chocolate bar.

Remove when ready to serve. Store in the fridge.

 

 Recipe by Danielle Copperman