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Sugar-Free Nut n' Seed Bars

Whether you're looking for a protein boost to tide you over 'til your next meal or a sweet pick-me-up but without the guilt, these Sugar-Free Nut n' Seed bars are just what you need! They're vegan, grain and gluten-free, soy-free, and friendly to both paleo and lectin-free diets.  
Course Snack
Servings 6 bars
Author Tiffani Wells

Ingredients

  • 6 oz 85% or higher dairy-free dark chocolate soy-free and/or paleo if necessary
  • 1 cup raw almonds (I used almonds which were pre-sliced) or nut of choice
  • 1/2 cup raw pecans or nut of choice
  • 1/2 cup raw walnuts or nut of choice
  • 1/4 cup + 1/2 Tbsp coconut oil
  • 2 Tbsp almond butter
  • 2 Tbsp unsweetened coconut shreds, plus more to sprinkle on top (on top is optional)
  • 2 Tbsp shelled hemp seeds or seeds of choice
  • 2 Tbsp ground flax seed or substitute ground chia seeds (but not if lectin-free)
  • 2 tsp cacao or cocoa powder
  • 1 - 2 packets (to taste) stevia, or sweetener of choice coconut sugar (to taste) recommended for paleo
  • 1/4 tsp cinnamon (Vietnamese cinnamon is my favorite!)
  • pinch sea salt, or more to taste
  • 1 Tbsp unsweetened non-dairy milk I use almond
  • 2 Tbsp water omit or lessen if using a liquid sweetener in the drizzle

Instructions

  • Place your two cups of nuts in a food processor and pulse about 6 times. You want them chopped well and combined, but not ground.
  • Line a 9" x 5" loaf pan with parchment paper. If only covering the sides, oil the two ends not covered by the paper (I used coconut oil).
  • Heat and whisk the chocolate along with a 1/2 tablespoon of coconut oil in the top pot of a double boiler over medium heat (with water in the bottom pot), until both are melted and well combined. Taste and add a small amount of sweetener (to taste — I used a light sprinkle of Stevia), if desired. Turn off heat. Pour the majority of the melted chocolate into the loaf pan. Make sure to add enough to cover the bottom, but reserve some in the bottom of your boiler pan. Tilt the loaf pan to cover the bottom evenly, then add place it in your freezer.
  • In a medium saucepan, melt the remaining 1/4 cup of coconut oil. Whisk in the almond butter. Next, add the cinnamon and cacao powder. Once well combined turn off the heat. Stir in chopped nuts, coconut, hemp seeds, and ground flax seeds. Add a little sweetener to taste. I used half of one Stevia packet (the little kind that are on tables in restaurants). 
  • Remove the loaf pan from the freezer. Hopefully, the chocolate isn't completely hard yet; you want it still melty on top. Add the nut and seed mixture to the top of the chocolate. Pack it down until it is flat and even on top. Place it back in the freezer for two hours (or longer). 
  • Once two hours has passed, remove loaf pan from the freezer once again. Place it in the refrigerator until soft enough to cut (about one hour, if you cut it while it's completely hard pieces will break off). Alternatively, you can leave it on the counter, but keep a close eye on it. Once it hits room temperature, it will be too soft and will crumble when cutting. 
  • When ready, remove from loaf pan by pulling up on the sides of the parchment paper. Cut the bar into 6 bars (or squares). Spread the bars apart from one another on the parchment paper.
  • Go back to the double boiler with the remaining chocolate and add in the non-dairy milk. Heat and whisk until smooth. Taste and add more sweetener, if desired. I added at least another half packet of Stevia. If using a liquid sweetener, add it with the milk and omit that amount of water (so if you use a half tablespoon of maple syrup, only add 1 1/2 Tbsp water). 
  • Using a small spoon, drizzle the chocolate on top of the bars. If desired, sprinkle a small amount of coconut shreds on top of the melted chocolate. Transfer back to the refrigerator until chocolate hardens (about 15 to 30 minutes). Store in the fridge.