Raw goji cacao energy bars

Recipe Information

Ingredients

• Energy bar:

  • 1 cup almonds, soaked

  • 1 cup pumpkin seeds, soaked

  • 1/3 cup agave nectar

  • 1 tablespoon cinnamon

  • 1/2 cup goji berries

  • 1 cup flaxseeds, soaked in 1 1/2 cup water

  • 1/2 cup cacao nibs

• Chocolate topping:

  • 1 cup raw cacao butter

  • 1 teaspoon vanilla extract

  • 3 tablespoons coconut oil

  • 1/3 cup powdered whole cane sugar (finely ground in coffee grinder)

  • 2 tablespoons agave nectar

  • 7 ounces cacao powder

Directions

• Preheat an oven to 145 degrees Fahrenheit.

• Soak the pumpkin seeds, almonds and flax seeds for 6 hours. Drain.

• Place the almonds and pumpkin seeds in food processor and pulse until coarsely ground. Add the agave and cinnamon, pulsing until well combined. Remove to a large bowl and add the goji berries, flax seeds, and cacao nibs. Stir well.

• Press the mixture onto a non-stick dehydrator sheet in the shape of a rectangle. Do not exceed ½ inch thickness.

• Dehydrate at 145 degrees Fahrenheit for 45 minutes. Reduce the heat to 115 degrees Fahrenheit and dehydrate for 3 additional hours. Remove the dehydrator sheet and dehydrate for 2 more hours.

• Remove, cut into bars, and space each bar 1/3 inch apart. Bars should turn out dry and semi-soft but not brittle.

• Melt the cacao butter and coconut oil in dehydrator or over hot water. In a food processor, combine the melted cacao butter, coconut oil, and vanilla. Remove 1/2 mixture and set aside. Add 1/2 of the cacao powder and combine. Add cane sugar and combine. Add the remaining cacao butter and combine. Mix in the remaining cacao powder. The mixture should be liquid but will harden as it cools.

• Top the bars with the chocolate mixture.

Nutrition (per serving)

• Calories: 152 cal

• Total fat: 11g

• Saturated fat: 4g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 3mg

• Potassium: 0g

• Carbohydrate: 13g

• Fiber: 6g

• Protein: 5g