Almond Coconut Chocolate Bars

While I was superfood hunting, this recipe catched my eye.
3 layer Almond Coconut Chocolate bar. It sounds amazing but it looks even better!

I found the recipe on ohsheglows.com
This blog is full of amazing healthy recipes, so go check it out!

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Ingredients:

For the base:
  • 3/4 cup whole almonds
  • 1/2 cup gluten-free oat flour*
  • 1/4 cup virgin coconut oil
  • 3 tablespoons pure maple syrup (or other liquid sweetener)
  • 1/4 teaspoon fine grain sea salt
  • 1 cup gluten-free rolled oat
For the middle layer:
  • 1 cup raw or roasted almond butter (or peanut butter)
  • 1/2 cup virgin coconut oil
  • 1/4 cup pure maple syrup (or other liquid sweetener)
  • 1/2 tablespoon pure vanilla extract
  • pinch fine grain sea salt
  • 1/2 cup rice crisp cereal
For the topping:
  • 1/2 cup vegan chocolate chips (use Enjoy Life brand for soy-free)
  • 1/2 tablespoon virgin coconut oil
  • 1/4 cup shredded unsweetened coconut
  • 1/4-1/3 cup toasted unsweetened large coconut flakes (such as Let’s Do…Organic brand)*

Directions:

  1. Preheat oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each way.
  2. For the crust: Add the almonds into a food processor and process until a fine meal forms, just larger than sand. Now add the oat flour, oil, syrup, and salt and process until combined and sticky. Finally, add the cup of rolled oats and process until the oats are chopped and the dough comes together, but the oats still have a bit of texture to them. The dough should stick together when pressed between your fingers. Crumble the dough evenly in the prepared pan. Press the dough into the pan evenly, wetting fingers if necessary to prevent sticking. Smooth out the dough with a pastry roller and use your fingertips to press in the edges until even.  Poke a few holes with a fork to let air escape. Bake, uncovered, for around 13 minutes. Place pan on cooling rack for at least 10 minutes.
  3. For the middle layer: In a medium saucepan, stir the almond butter, oil, syrup, vanilla, and salt and heat over medium until the coconut oil is melted and the mixture is smooth. Whisk if necessary. Remove from heat. When the crust has cooled for 10 minutes or so, stir the rice crisp cereal into the almond butter mixture and pour this mixture on top of the crust. Smooth out and place in the freezer on a flat surface for 40-45 minutes, until the middle layer is completely solid. While the mixture freezes, toast the large coconut flakes (see note below). After the middle layer is frozen, remove from freezer and lift out the bar. Slice into 6 rows vertically and then slice 3 rows horizontally to make 18 small bars. Place bars in the freezer once again while you prepare the chocolate topping.
  4. For the chocolate topping: In a saucepan, melt the chocolate and coconut oil over low-medium heat. When half the chips have melted, remove from heat and stir until completely smooth. Stir in the shredded coconut. Remove bars from the freezer and spoon a small amount of chocolate on top of each bar. Immediately, sprinkle with toasted coconut flakes. Return the bars to the freezer until the chocolate is set. Serve immediately (bars will melt quickly, so I wouldn’t suggest keeping them out too long). Store leftovers in the fridge or freezer.

Notes: 1) To make 1/2 cup oat flour, add 1/2 cup rolled oats into a high-speed blender and blend on high until a flour forms. 2) To toast the large coconut flakes, spread onto a baking sheet and toast at 350F for only 3-4 minutes, until golden and fragrant. After cooling, I crumbled the flakes up into smaller pieces for easier sprinkling.

 

Yield
18 small bars
Freeze time
1 hour
Prep Time
30 Minutes
Cook time
13 Minutes

 

Link to oh she glows:

http://ohsheglows.com/2013/10/24/3-layer-almond-coconut-chocolate-bars-3/

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Healthy drinks!

All over the Internet and in a lot of health magazines you can read about healthy food. But I was wondering what I could drink to stay healthy. So I did some research and I picked my 5 favorite drinks from the list.

Here are some healthy drinks:

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1) Coconut water
In case you haven’t heard yet; coconut water is the new “it” beverage.  I drink it a lot because I really love it. Although a lot of people can’t stand the taste I think it’s refreshing.  But for the people who don’t agree with me, there is also coconut/pineapple water which tastes a little better.

 Coconut water is not water with coconut flavor added. It’s the fluid inside the coconut, not to be confused with coconut milk, which is an emulsion of coconut water and fresh grated coconut. So coconut water is a type of juice.Compared to other juices, coconut water has similar or fewer carbohydrates and calories in an 8-ounce serving. However, coconut water has more potassium, sodium, magnesium and calcium than most juices.

I drink it a lot because it’s good for your skin. It’s very hydrating and I think it’s a little boring to drink plain water all the time.

I recommend this very much!

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2) Green Tea

The Benefit: Helps reduce risk of osteoporosis, cancer, heart disease, and cavities. Green tea contains a rich concentration of flavonoids and polyphenols, natural antioxidants that may protect cells from carcinogens (cancer-causing substances) and inhibit tumor growth by helping to neutralize free radicals in the body. The tea’s antioxidants may also guard against heart disease by relaxing blood vessels, inhibiting the formation of blood clots that trigger heart attacks and strokes. Green tea also contains fluoride, which strengthens teeth; the flavonoids may build up bones as well, reducing the risk of osteoporosis and tooth decay.

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3) Soy milk

The Benefit: Lowers risk of heart disease. Soy milk contains soluble fiber and soy protein, which lowers LDL (bad) cholesterol levels and triglycerides, reducing the risk ofcardiovascular disease. If you’re drinking it instead of cow’s milk, buy soy milk fortified with calcium and vitamins A and D. One caveat: Soy contains phytoestrogens, which may be linked to an increased risk of breastcancer. Talk to your doctor about drinking soy milk if you have a family history of the disease or have had it yourself.

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4) Hot chocolate
For me this was the most surprising one 🙂 But it’s true, hot chocolate (without cream and marshmallows of course) is in the list of most healthy drinks.

The Benefit: Improves mood and may help protect against heart disease. Chocolate increases the production of the neurotransmitter serotonin, which is responsible for regulating mood. (Low levels of serotonin have been associated with depression.) Cocoa is also rich in polyphenols, plant-derived antioxidants that may protect cells against oxidative damage that can lower HDL (good) cholesterol levels, possibly putting you at higher risk for a heart attack.

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5) Orange juice

The Benefit: May ward off cataracts, cancers, and birth defects and boost immunity. An excellent source of vitamin C, orange juice is also a potent antioxidant that may protect against a variety of diseases including cataracts (a clouding of the eye’s lens that can lead to blindness) and lung cancer. Vitamin C may prevent oxidative damage that can cause cells to become cancerous, and it improves immune-cell functioning, enabling your body to fight off infections more efficiently. And it’s a good source of folate, which protects against neural-tube defects in fetuses. To get the extra benefit of bone protection, try some calcium-fortified orange juice.