Stress and Chocolate and yes, more HEMP!
If you are a non-robot who feels things and gets overwhelmed by life…and then want to eat chocolate to fix it, this recipe is for you.
∗This has been my life for the last two weeks, hence the dessert recipe.∗
Now what I am NOT officially saying is to always eat your feelings, though it happens because, life. What I AM officially saying is 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 skewed in the direction of shitty foods. It’s science.
My choice for stress meal is typically something sweet and carby. The more bloat inducing the better because, why not? My poor decision doesn’t end at stress foods either so you can imagine the fine state that my personal life is in most of the time.
ANYWAY- Stress Food Freedom.
High in good fats, low in carbs and crunchy + salty + silky smooth sweetness is my solution for at least part of this problem. Yeah, you can over eat these too but the result is feeling full (of bliss) and not feeling 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
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.
*That’s what she said*
And then press half of it 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 an hour and scoop out the solids.
That is the fancy way to get coconut cream.
Look at the sheen on that pb chocolate silk!
So fatty and creamy and delicious.
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 something so beautiful AND VEGAN?
If those hunks of peanut butter that didn’t melt don’t turn you on a little,
you’re dead inside. Just sayin.
And my teeth marks are equally sexy, right?
- 1 cup Sunflower Seeds
- ¼ cup Flax/Hemp Seeds
- 1 cup Unsweetened Coconut Flakes
- 4 tbsp Brown Sugar Substitute
- 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
- 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.
So who’s making these vegan and who’s making these dairy but still pretty healthy?