While you are home sheltering in place, you may as well make some healthy snack food for your family. This recipe for all raw Mighty Bars was made at our house this week and they are delicious!!!! Make sure you buy your ingredients at Napanuts.store .
Mighty Bars
Ingredients:
3 cups almonds
3/4 cup pumpkin seeds
1 1/3 cups sunflower seeds
3/4 cup sesame seeds
1 cup + 2 Tablespoons coconut flakes
2/4 cup hemp seeds
1/2 cup flax seeds
2/3 cup goji berries
2/3 cup cacao nibs
1 1/4 teaspoons salt 1 vanilla bean (scraped insides only)
3/4 cup agave syrup
3/4 cup cacao butter
3/4 cup almond butter Chocolate for dipping (see attached recipe)
Directions:
Lightly process the almonds until about a quarter of them are still mostly whole. Using a coffee grinder (or blender), finely powder the flax seeds and half of the sesame seeds
Blend the scraped vanilla with melted cacao butter. Combine all dry ingredients in a bowl and toss until well mixed. Add the blended cacao-vanilla butter, agave syrup, and almond butter and mix by hand until all ingredients are thoroughly combined.
Remove 3 cups of the mixture and process until it is mostly broken down. Add back to the rest of the mixture and thoroughly re-incorporate.
On a cutting board form the mixture into a block 8x8x2 inch. Keep thickness as consistent as possible, and smooth over the top and sides with a spatula. Using a large sharp knife, cut the block into whatever size pieces you wish (24 to 34 pieces total are good sizes). Once bars are cut, set on a baking sheet and place in fridge or freezer to chill for 30 minutes or longer before dipping in chocolate.
Once bars are chilled and chocolate is ready, dip a half-inch of the bar in the melted chocolate (see attached recipe). Place the dipped bars on the baking sheet and set in fridge or freezer until chocolate is hard. The dipping in chocolate step can be omitted and the bars are still delicious. Save the extra chocolate sauce in the freezer or refrigerator for the next batches of Mighty Bars.
Store in fridge or freezer. They will keep for several weeks in the fridge, and a very long time in the freezer.
Raw Chocolate
(makes about 6 cups chocolate enough for 3 batches of Mighty Bars. It will last for at least four months in the refrigerator, longer in the freezer. Gently re-melt to re-use)
Ingredients:
3 ½ cups cacao butter
4 Vanilla Beans or 2 tablespoons Vanilla
1 cup + 3 tablespoons powdered sucanat (finely ground in coffee grinder)
1/3 cup agave syrup
¾ teaspoon salt
22 ounces cacao powder (weight)
Directions:
Blend the melted cacao butter and vanilla.
Pour 2 cups of the blended cacao butter in a food processor (leave the remaining 1 ½ cups in the blender). Add to the food processor half the amount of cacao powder and process for about 1 minute.
Stop to add the salt and powdered sucanat.
Resume processing (1 minute) Resume blending the remaining 1 ½ cups vanilla-butter. While blender is running, slowly pour in the agave and blend until well combined. Add the blended cacao butter with agave to the food processor and resume processing (1 minute).
Stop to add the remaining cacao powder and process for an additional 2-3 minutes, scraping the sides with a spatula.
Want to give this a try? Here is a link to all of these featured products from the Napa Nuts’ Store.
Did you try the recipe? Show off your mighty bars in the comments.
