This has actually become one of my favorite bars, and it beats any granola bar I’ve ever bought. As your teeth bite through the chocolate layer you reach the indulgently creamy layer, which is perfectly filled with crunchy nuts, cacao nibs, and puffed up grains. It’s an incredible mixture of textures and flavors that just work and make a simple bar into something special.
Nutty Chocolate Puffed Grains and Sweet Potato Squares [Vegan, Gluten-Free]
- 1 medium sweet potato
- 12 Medjool dates, pitted
- 4 tablespoons almond butter
- 4 tablespoons coconut oil
- 2 scoops vanilla protein powder
- Pinch sea salt
- 3 cups mixed puffed grains*
- 1/2 cup pumpkin seeds
- 1/4 cup cacao or carob nibs
- Handful chopped hazelnuts
- 1 3.5-ounce raw chocolate bar
- 1 tablespoon desiccated coconut
- 1 tablespoon cacao nibs
- Sprinkle of sea salt
- Line a small baking tray with baking paper and set aside.
- Chop the sweet potatoes (I don’t bother peeling mine, but you can if you want to!) and place in a steamer basket in a pan with boiling water and steam for 10 minutes, until soft.
- While the sweet potatoes cook, blend the almond butter, coconut oil, and the dates in a food processor until combined and sticky,
- Once cooked and cooled, add to the food processor with the dates and almond butter, and add the protein powder, salt and spices and blend until smooth and creamy.
- Mix in the puffed grains, pumpkin seeds, hazelnuts, and the cacao or carob nibs. Scrape the batter onto the lined baking tray and press the mixture down, smoothing the top as you go.
- Place the baking tray in the freezer for about two hours to set. When it has hardened, it’s time to make the drizzle, which is super easy! Simply melt your chocolate in a heatproof bowl by placing said bowl over some boiling water, and slowly the chocolate will melt without overheating or burning.
- Now you have two options – you can either pour over the mixture and make a thin layer of chocolate on top or cut up the slices and drizzle a zig-zag pattern over them. Sprinkle the coconut, nibs, and sea salt, and enjoy!
*Mine were a mix of buckwheat, sorghum, and brown rice. For a nut-free option, replace the almond butter with a seed butter and omit the hazelnuts! To make cutting it easier, I boil some water and dip my knife into it, wipe off the water with a kitchen towel, and then cut. The heat from the knife cuts through a lot easier that way! I keep my bars in the freezer and simply take one out and let come to room temperature for a few minutes before eating.