Resources > Vegan Recipes > Chocolate Nut Bars
Chocolate Nut Bars
Sourced from: Lazy Cat Kitchen
You can use different nut/seed combinations too.
- 100 g / 1 cup almonds
- 30 g / ¼ cup pumpkin seeds
- 65 g / ½ cup sunflower seeds
- 25 g / ¾ cup puffed rice
- 28 g / ¼ cup ground flax seeds
- ¼ tsp salt
- ½ tsp cinnamon
- 1 tsp vanilla essence
- 75 ml / ¼ cup + 1 tbsp maple syrup
- 85 g / 3 oz dark dairy-free chocolate
Line a small baking tin (I used a 2lb / 900 g baking tin*) with a piece of baking paper. Grease the bottom of the tin (lined with baking paper) with tiny amount of oil as the bars tend to get stuck to the paper.
Preheat the oven to 160° C / 320° F.
Place all the dry ingredients (up until vanilla essence) in a large mixing bowl.
Mix vanilla essence and maple syrup in.
Spread the mixture in the paper lined baking tin. Press the mixture down really well so that there are no gaps / air pockets and the bars hold together well. Use a piece of baking paper with a flat-bottomed glass on top to be able to pack the mixture better.
Bake for about 40 minutes.
Take out of the oven and compress the mixture again using the upside down glass trick, I also tend to weigh it down with something heavy while the mixture is cooling down. Allow it to cool down completely before cutting or applying melted chocolate.
Melt the chocolate over a double boiler slowly. Once the chocolate has melted, spread it on top of the bars using a spatula. Pop the tin into the freezer for 15 minutes for the chocolate to set.
Cut into equal size pieces with a sharp knife. Store the bars in an airtight container.
Return to Vegan Recipes