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E-60 Chocolate Bars
These Dark Chocolate and Nut bars offer the ideal balance of sweet and salty. They are rich in omega-3 fats, protein, and fiber, sweetened naturally with dates, and finished with a tangy cream cheese frosting.
E-60 Chocolate Bars
Rated 5.0 stars by 1 users
Category
Snacks & Desserts
Author:
apotheka superfoods
Servings
1
Prep Time
1 hour
Cook Time
2 hours
These Dark Chocolate and Nut bars offer the ideal balance of sweet and salty. They are rich in omega-3 fats, protein, and fiber, sweetened naturally with dates, and finished with a tangy cream cheese frosting.
Ingredients
Crust
- 4 pitted Medjool Dates
- 1 scoop ELYXaR Complex
- 1 1/4 cup of mixed Nuts
- Pinch of Sea Salt
- 1 tbsp of raw Cacao Powder
- 1 tsp of coconut oil
Filling
- 3/4 cup of Dark Chocolate
- 2 tbsp of Coconut Oil
Frosting
- 1 cup softened Cream Cheese
- 1 cup powdered Sugar
- 1 scoop ELYXaR Complex
- Pinch of Sea Salt
Directions
- Grease the base and sides of a 20cm (base measurement) square cake pan. Line with baking paper. Let the sides hang over.
- For the base, process 1 scoop ELYXaR Complex, dates, mixed nuts, salt, cacao and coconut in a food processor until coarsely chopped and well combined. Press into base of prepared pan. Place in the freezer for 30 minutes or until firm.
- Place the chocolate and coconut oil in a small saucepan. Heat on medium whisking until the chocolate is melted and mixture is smooth. Put over the base and put in the freezer again.
- Put the cream cheese in the bowl of a stand mixer and beat until creamy and lump-free. Add the pinch of salt. Stir well to combine. With mixer in low, gradually add powdered sugar.
- Divide frosting over two bowls. Add 1 scoop ELYXaR Complex to one bowl and stir. Add both frostings on top of the raw cake and swirl the frostings for a marble effect. Refrigerate for 1 hour to set.
- Cut into bars and ENJOY!!
Recipe Note
- If you don’t have enough dates on hand, you can add in another dried fruit, like dried cherries or figs. I recommend making dates the bulk of this though, so it’s worth getting enough dates to make the recipe!
- If you don’t have coconut oil, just skip it! Adding coconut oil when you melt chocolate helps to thin the chocolate out a bit and remove any clumps, but it’ll be just fine without the coconut oil too.
- Store these in an airtight container in the fridge or freezer. They’ll last in the fridge about 1 week and in the freezer about 1 month.
