Actually, I’m not a big snacker. A big meal will leave me pretty happy until the next one. But even the smallest, most random thought of chocolate can shake up that wonderful balance. There is nothing more delicious for me (at least when we talk about sweet treats) as chocolate. And let’s be honest, around Christmas, it’s nearly impossible to escape the extra dose of chocolate. So I came up with something. Along with great support (and ingredients!) from REWE Bio , I create these Superpower chocolate bars.
They are wonderfully chocolaty (due to the raw cocoa powder), sweetened with fresh dates and consist of a base of sunflower seeds, pumpkin seeds and oats. Therefore they’re completely without nuts! And for extra superpower, I’ve added a little hemp powder, which is a very good source of vegetable protein that I warmly recommend to everyone. Oh, and it wouldn’t be a recipe of mine if there wasn’t an extra layer of chocolate on top. However, totally voluntarily, tastes wonderful with and without! I wish you a Merry Christmas and enjoy!
A few notes on the recipe before we go on!
Dates – here it is best to use Medjool dates (the big, soft ones). If there are none within reach, allow dates to soak in water beforehand to soften them up and make them easier to blend.
Coconut oil or olive oil – when it comes to chocolate, a mild olive oil always fits very well. So if you are not a fan of coconut oil, you can also use other oils here. (I prefer coconut oil myself.)
Dried cranberries – other dried fruits can also be used here. I like (unsweetened) cranberries the best, but the choice is yours!
Hemp powder – to give the bars an extra little kick, I like to add hemp powder. As mentioned above, a great source of protein. The taste of the powder is inferior to that of the dates and cocoa powder, so do not worry!
Thank you for REWE Bio for sponsoring this post!
Superpower Chocolate Bar Recipe
- Prep Time: 30 minutes
- Servings: 12 bars
(Deutsch) 60g oats
4 tablespoons (50g) Chia seeds
50g (+ 2 tablespoons for later!) Pumpkin seeds
80g (+ 4 tablespoons for later!) Sunflower seeds
180g Medjool dates
3 tablespoons (20g) of raw cocoa powder
3 tablespoons (liquid) coconut oil or mild olive oil
1 large pinch of ground vanilla
70g dried cranberries
2 tbsp hemp powder (optional)
1 HV cocoa nibs (optional)
120g 80% dark chocolate (optional)
(Deutsch) Mix oats, chia seeds, pumpkin seeds and sunflower seeds (only use the grams here!) in a high speed blender for about 30 seconds until a kind of flour is created.
Pit the dates and add to the blender along with cocoa powder, oil, vanilla and hemp powder. Continue to mix until an evenly mass has formed. If the “dough” is too dry, add a few tablespoons of water.
Stir in the remaining pumpkin seeds, sunflower seeds and half a handful of cocoa nibs.
Evenly press the dough in a suitable baking pan lined with baking paper (mine is 36x12cm) and refrigerate for at least 30 minutes.
If an additional layer of chocolate is desired, heat the chocolate in a water bath and distribute evenly over the bars. Sprinkle with the remaining cocoa nibs, slightly press them down and chill.
Remove the from the refrigerator before eating and cut into the desired shape using a knife. They will stay good in an airtight container for a few days (if not longer, but I have not been able to try it, as I’ll eat them in no time).
Another option is to store them in the freezer, where they will last a few months. Simply let them thaw before eating.