Posts Tagged ‘chocolate’

It didn’t take three weeks of restricted eating to start experimenting with baked goods; in fact, it didn’t even take three days.  I was in the kitchen on day two with my hands elbow deep in dry gooey sugarless dough trying to create the world’s best brownie-like bar – minus the sugar, butter, nuts, chocolate and wheat.

Not an ounce of doubt streamed through my blood…Not after seeing my coconut oil turn green from adding hemp butter to it, or watching my dough crumble before my eyes as I tried incorporating the green liquid into the dry ingredients, or even after trying to press the batter into the pan without having it stick to everything around me…Okay…Maybe I was skeptical after that…

It was an adventure to say the least.

I have since done three different takes on the somewhat same recipe and loved each and every one of them.  Adam’s hatred towards them, on the other hand, has exponentially increased each time and he is now at the point where he merely nibbles the corner of the already microscopic piece I have cut for him, turns his nose up, and quickly returns it to me.  I too have quickly caught on and begun cutting larger pieces in order to “sneak” in a second, or third, bar for myself.  You can’t put back an already chewed on piece, right? I am proud to say (or am I??) that I have officially eaten two pans of these bars — and am currently on my third — all to myself! Thank you, Adam.

So before making this recipe, do recognize that these are sugar free and you truly have to love the flavour of cacao to enjoy these.  Or you have to be on an extremely restricted cleanse and as a result will eat anything and love everything that is on the “green light” list of food.

And on that, I give you chewy cacao bars.

brownies

Chewy Cacao Bars

* yields 12, 2X4 inch bars

1 cup brown rice flour
2/3 cup buckwheat flour
2 tbsp. arrowroot powder
1/3 cup raw cacao powder
4 packets stevia (or 2 tsp.)
1/4 tsp gf baking powder
1/8 tsp sea salt

1 1/2 tbsp. chia seeds
3 tbsp. water
12-14 dates
water, just enough to cover the dates
1/4 cup coconut oil
1 tsp. vanilla extract
1/3 cup unsweetened apple sauce
1/4 – 1/3 cup non dairy milk

4 tbsp. raw cacao nibs
3 tbsp. unsweetened shredded coconut flakes
2 tbsp. hemp hearts

Method

1. Preheat oven to 350 degrees and line an 11 X 7 baking pan with parchment paper. In a small bowl combine chia seeds with the 3 tbsp. of water and set aside to gel up like an egg. In a small sauce pan, put the dates in just enough water to cover them and then bring to boil and simmer for about 10 minutes or until they soften. Stir in the coconut oil and vanilla and allow to melt.

2. Meanwhile in a large bowl combine the dry ingredients and set aside. In a food processor add the date/coconut oil mixture and blend into a puree. Blend in the chia egg, apple sauce, raw cacao nibs, coconut and hemp hearts. Then slowly begin to add in the dry mixture, alternating each addition with a little bit of milk to ensure the mixture doesn’t get too dry. The mixture will be quite dry and hard to blend but don’t fret. Blend until a dough ball forms.

3. With wet hands, transfer the dough to the prepared pan. Wet hands are important here as gluten free flours tend to be very sticky and it’s easier to maneuver if you’re hands are wet. Press the dough into flat and deep into the corners with wet fingers until it is completely set into the pan. Bake for 25 to 30 minutes until the top lightens and slightly cracks. Remove from oven and cool for about 15 minutes before removing it from the pan. Cut into squares, or cut as you go to ensure each piece is fresh and chewy. Once cooled completely, store in the refrigerator or freezer (if you have cut the pieces.) Enjoy!

brownies 2

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