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One of my favorite snacks are chocolate greens bars. While they are delicious they come with a hefty price tag. Some of them cost over $3.00 each! I was craving one so came up with this recipe instead. While they aren’t as portable as the packaged brands they taste just as good! To hold the shape these bars should be stored in the freezer.
I used wheat grass powder from one of my favorite companies Amazing Grass. To give them superfood status; I added flax seeds, chia seeds, hemp seeds, coconut oil, raw cacao and a touch of maple syrup. Geez…that’s a lot of superfood power!
Don’t let the looks of them fool you, they taste amazing! As I was licking the bowl clean, I decided there isn’t a better combination than raw cacao powder, coconut oil and maple syrup!
I attempted cereal with Noah, it bombed. He’s hooked on green smoothies, fruit or scrambled eggs with spinach for breakfast. I had this opened box of cereal kicking around the kitchen and no one to eat it. So, I added it to the mix! The toasted wheat berry flakes and flax seeds provided the perfect “crunch” factor for these bars! You could easily substitute puffed rice cereal for a gluten free version. If you prefer a grain free option; substitute sunflower seeds for the cereal.
Cacao Covered Green Bars
Ingredients
- For the Bars:
- 1/2 cup peanut butter or any other nut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- 1 1/2 cup Toasted Wheat Berry Flakes with Flax Seeds
- 1-2 scoops Amazing Grass Wheat Grass Powder
- You could omit the wheat grass powder if you choose. Or substitute with spirulina powder or a protein powder such as Sun Warrior
- For the Cacao Topping:
- 3 tablespoons raw cacao powder or a high quality cocoa powder
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut oil
- sea salt
Instructions
- Line a 5×9 baking dish with parchment paper.
- In a small saucepan over very low heat add coconut oil, peanut butter, maple syrup and vanilla. Gently warm until peanut butter and coconut oil is melted.
- In a large bowl, add cereal, chia seeds, hemp seeds and wheat grass powder. Pour in peanut butter mixture and stir until well combined. The “dough” should be sticky like cookie dough.
- Spoon mixture into the baking dish, use a spatula to evenly spread and push down until smooth. Place in the freezer.
- While the bars are in the freezer make the cacao topping. In a small saucepan over low heat melt coconut oil. Remove from heat and whisk in cacao powder, vanilla and maple syrup.
- Remove bars from the freezer and evenly spread with cacao mixture. Sprinkle with sea salt. Place back in the freezer.
- Once hardened (about an hour) remove from baking dish, cut into squares and enjoy 🙂
Notes
Nutrition
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