HEALTHY CANDY BARS
i have a pretty intense sweet tooth and i’m always open to new healthier ways of satisfying it. enter Gwyneth Paltrow’s healthy “candy bars”(i’m putting candy bar in quotation because although these are really good and satisfying they are not a snicker bar). i’ve seen people posting all over the internet about her recipes and i thought it was time we gave it a shot and let you know how it turned out. this recipe is exceptionally easy, apart from the fact that it has to set in the refrigerator for half a day, the active steps on this are under 15 minutes. the recipe didn’t ask for salt on top but in our opinion, the flavor was enhanced by a generous sprinkle of maldon salt.
i also wanted to ask for a bit of feedback on the recipe column, we work really hard to weekly bring you beautiful and practical meals and we’d love to know what you’re liking/not liking and what you’d like to see more of. we’ve had a few comments recently of people saying that they tried one of our recipes and that it was actually really good and not just pretty. i love those comments and i also wanted to say that we test and eat every single recipe. we aren’t making things just for the pretty photos, although those are fun too. we really want this to be a resource to you so let us know what you’d like us to focus on, we’re all ears! – joanie
Gwyneth Paltrow’s candy bars
what you’ll need:
• 1 1/2 cups raw cashews
• 1 1/2 cup dates, pitted and roughly chopped
• 1/2 cup almond butter
• 1/2 cup maple syrup (she asks for grade B, we used grade A)
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon almond extract (we used vanilla, either works great)
• 1 1/2 cup dark chocolate chips (60% or higher cocoa content)
• 1 1/2 tablespoon coconut oil
optional: maldon salt
full recipe below!
how to make them:
– in a food processor, grind the cashews to a very fine meal. add the dates, almond butter, maple syrup, coconut flour, shredded coconut and almond extract. pulse until you have a sticky ball of dough.
– line a baking sheet with parchment paper, put a bit of coconut oil on your hands and press the mixture out onto the paper making a rectangle 1″ deep. refrigerate for 6-8 hours
– once firm, use a double boiler and melt the chocolate chips and coconut oil until just dissolved. pour over the cooled cashew mixture, sprinkle with salt and return to the refrigerator for 1 hour, until chocolate has set.
– remove, cut and serve!
we stored ours in an air tight container in the refrigerator. they also hold up sell wrapped in parchment to pass out to your friends.
they’re also very kid friendly, not too messy/crumbly and you can tell them they’re getting a candy bar, win win.