Tag: cacao

  • Cacao Superfood Trail Bars

    Cacao Superfood Trail Bars

    Cacao Superfood Trail Bars

    Whether you’re hitting the trails or embarking on a summer road trip, having a convenient and nutritious snack on hand is a must!

    That’s where these Cacao Superfood Trail Bars come in.

    Packed with all the goodness of trail mix, including nuts, seeds, and dried fruit, these bars are the perfect fuel for any adventure. Plus, they’re super easy to make and can be customized to your liking. One of the best things about these bars is their portability. Simply pack them in a reusable container or wrap them in wax paper for a grab-and-go snack that’s perfect for hiking, camping, or any outdoor activity. And because they’re made with whole ingredients like oats, nuts, and dried fruit, you’ll feel satisfied and energized for hours.

    Not only are these bars convenient and nutritious, but they’re also affordable. Making your own snacks at home is a great way to save money, and these bars can be made in large batches to last you through multiple adventures. You can also get most of the ingredients from the bulk section, so you can avoid the single-use packaging that normally comes with granola bars.

    Next time you’re gearing up for an outdoor adventure, don’t forget to make a batch of Cacao Superfood Trail Bars!

    Cacao Superfood Trail Bars

    If you're looking for a delicious and portable snack that's perfect for your summer adventures, look no further than these Cacao Superfood Trail Bars!
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Cup gluten-free rolled oats
    • 1/2 Cup dry roasted almonds roughly chopped
    • 1/3 Cup cacao nibs
    • 1/4 Cup dry roasted pecans roughly chopped
    • 1/2 Cup roasted sunflower seeds
    • 1/4 Cup hemp seeds
    • 1/4 Cup sesame seeds
    • 1/4 Cup currants
    • 1/2 Cup raw honey or syrup sweetener of choice
    • 1/3 Cup creamy peanut or almond butter
    • 2 Ounces dark chocolate chopped
    • 1/4 Teaspoon olive oil

    Method
     

    1. Preheat oven to 350° F. In a medium-size mixing bowl, combine oats, nuts, cacao nibs, sunflower seeds, hemp seeds, sesame seeds, and currants.
    2. Heat peanut or almond butter and honey or syrup sweetener in a small saucepan and stir until very warm. Pour over oat mixture and stir until well blended and everything is coated.
    3. Line a 9'x9" baking pan with parchment paper. Add mixture to the pan and with wet hands, press mixture flat.
    4. Bake for 15 minutes. Allow bars to cool before removing from the pan. Cut into eight bars and place on a cooling rack.
    5. Fill a medium-sized pot with two inches of water and place a heatproof metal or glass mixing bowl on top. You want it to fit snugly without touching the water. Bring the water to a simmer over medium-low heat. Add the chocolate and olive oil to the bowl and stir until melted and combined.
    6. Drizzle the chocolate over the cooled bars.
    7. Enjoy!

    Recipe Courtesy of INFRA

  • Triple Layer Carob Cake with Christine Waltermyer

    Triple Layer Carob Cake with Christine Waltermyer

    Triple Layer Carob Cake

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Triple Layer Carob Cake

    Makes One 2-Layer Cake

    This paleo cake is refined sugar-free, grain-free and decadent!

    Ingredients

    Frosting:

    ¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)

    ½ cup carob powder

    ½ cup refined coconut oil

    ½ cup almond butter (I used sprouted almond butter)

    Cake (Dry Ingredients):

    2 cup Bob’s Red Mill Paleo Flour

    ½ cup carob powder

    1 teaspoon baking soda

    ¼ teaspoon sea salt

    ½ teaspoon cinnamon

    Cake (Wet Ingredients):

    4 pastured eggs

    ½ cup avocado oil

    1 teaspoon vanilla extract

    ½ cup pure maple syrup

    For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt

    Method

    To make the frosting:

    In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.

    To make the cake:

    1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.

    2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.

    3. Remove the frosting from the refrigerator to come to room temperature. 

    4. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate. 

    5. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.

    6. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.

    7. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.

    Optional Raspberry Sauce Recipe

    Ingredients:

    1 10-ounce bag frozen raspberries

    2 to 3 tablespoons maple syrup

    Equipment: plastic squirt bottle with nozzle

    Method:

    Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium-low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!