Stress, Chocolate, & HEMP
Three words that sum up my life most of the time.
Not to say I am encouraging you to eat your feelings, though it happens, but that sometimes the instances in which we eat and the times in which we have intense feeling coincide and in that “eye of the hurricane” moment, the choices we make may be deep-fried or dipped in chocolate.
So what does a gluten-free health foodie eat while in the midst of an emotional mental struggle? Something sweet. Probably chocolate.
But thennnnn “I feel like I need something salty”. We’ve all been there.
I actually live there.
Raising the (Candy) Bar
SO these bars are bringing it with the good fats, lacking in carbs, and crunchy + salty + silky smooth sweetness. Basically, really good.
But be warned, you can overeat these. Just because they don’t have lots-o-carbs doesn’t mean they are calorie free.
The bright side is that since they are fatty and not carby, you will feel full (of bliss) and not full of gas and (food) regrets. I keep a pan of these NO BAKE (!!!!) bars in my freezer and pop one out when my world is exploding and I need to nosh. Try it with a cup of coffee and watch your life get 99% better.
Vegan Chocolate Silk Coconut Crunch Bars
Welcome to your new favorite bar! No ID check required.
The ingredients ↓ don’t have to be vegan but they are pretty
delicious so don’t be a baby.
Give it a try.
Sunflower Seeds • Ground Hemp & Flax • Unsweetened Coconut • Sweetener
Though I’m not SHOWING YOU that the granola bits
are made in a blender, the granola bits are made in a blender.
Crank that sucker to high and pulverize the hell out of those seeds.
The finer the better.
Also, that’s what she said.
Press half of the seedy mixture into a lined square cake pan.
IF you are refusing to give this healthy fat, vegan option a
try then you could use heavy cream.
IF NOT (yay) then put a can of coconut milk in the fridge for
one hour and scoop out the solids.
That is the fancy way to get coconut cream.
Top with the rest of the granola stuff and more coconut and
pop it in the freezer to get hard.
BUT you can store it in the fridge after that. I just like it hard, fast.
Did I mention the best part? NO BAKING?!
Oh, I did. Anyway, no baking so…
Have you ever seen anything so beautiful AND VEGAN?
- 1 cup Sunflower Seeds
- ¼ cup Flax/Hemp Seeds
- 1 cup Unsweetened Coconut Flakes
- 4 tbsp Brown Sugar Substitute (Like Swerve Brown)
- 1 tbsp Coconut Oil
- 1 can Full Fat Coconut Milk, refrigerated overnight, liquid discarded
- ½ cup Peanut Butter
- 4 squares Unsweetened Baker's Chocolate, use dairy free for vegan option
- ½ cup Brown Sugar Substitute (Like Swerve Brown)
- Line a square cake pan with parchment for easy removal.
- In a food processor, pulverize the sunflower seeds, coconut flakes, and hemp/flax, scraping down the sides of the food processor cup, until it is a very fine texture. About 5 minutes. Add coconut oil and pulse a few times to combine.
- In a microwave safe bowl, heat the granola mixture for about 3 minutes, stirring occasionally. Divide the mixture in half and press into the lined baking pan.
- In a saucepan, heat the coconut cream and brown sugar substitute on medium and bring to a simmer. About 3-5 minutes. Remove from heat and add in chocolate squares and whisk until smooth. Return to low heat and stir in peanut butter until melted. A few chunks are ok!
- Pour into the prepared granola pan and top with remaining granola and extra coconut flakes.
- Cool in freezer for at least 1 hour. Cut into squares.