nutrient rich superfood bars drizzled with dark chocolate, the best tasting healthy snack
12 oz roasted unsalted cashews
6 oz roasted unsalted almonds
1 oz coconut flakes
½ oz hemp seeds
¼ cup natural honey
1 tbsp coconut oil
½ tsp salt
¼ tsp almond extract
4 oz dark chocolate, roughly chopped
1 tbsp dried edible rose petals
2 tsp bee pollen
Preheat the oven to 350F. Add the cashews, almonds, coconut flakes, and hemp seeds to a food processor. Pulse until you’re left with a course, crumbly mixture. Transfer the mixture to a mixing bowl and set aside. In a small saucepan, combine the honey, coconut oil, and salt. Heat until the coconut oil melts and the mixture comes to a bubble. Turn off the heat and stir in the almond extract. Pour the liquid over the nut mixture. Use a wooden spoon or spatula to mix until the all the nuts and seeds have absorbed the liquid and begin to clump together. Make sure the mixture feels evenly distributed. Lightly oil a 9″x13″ baking dish, making sure the side are oiled as well. Press the mixture into the baking dish and use your hands to create a flat, even layer. Bake for 10-12 minutes. Let cool.
Once the bars have cooled, melt the chocolate in the microwave (using intervals) or in a double boiler. Use a spoon to drizzle the chocolate over the bars while they’re still in the baking dish. Sprinkle with rose petals and bee pollen. Refrigerate the dish until the chocolate sets up. Use a paring knife to cut the bars into pieces (you can do squares, thinner rectangles, or just pretty much any shape that you’d like).
Eat the bars straight out of the dish, transfer them to a plate, or wrap them individually for easy access during the week.
You can switch up the toppings by using more nuts, coconut flakes, melted almond butter, etc. if you don’t have dried rose petals or bee pollen.