- 1/2 cup and 3 tbsp coconut oil
- 1 cup raw cacao powder
- 1/3 cup real maple syrup
- 2 tbsp your favourite unsweetened nut milk
- 1/2 tsp cinnamon
- 1 tbsp chia seeds
- 2 tbsp raw pumpkin seeds divided
- 2 tbsp raw sunflower seeds divided
- 2 tbsp hemp seeds divided
- 2 tbsp dried cranberries divided
- 1 tbsp bee pollen
You can use roasted cocoa powder in place of raw cacao, but I highly recommend raw cacao. It is one of nature’s most beloved superfoods. It is rich in flavanols, a group of antioxidant phytochemicals that protect heart health. The less refined the cacao, the more flavonoids present, which is why raw is best. Raw cacao is also rich in magnesium, a mineral essential for a healthy nervous system. My only caution is that raw cacao powder can be stimulating for children. You know your child best, but if you have a child that’s sensitive to chocolate, they may be up all night if they eat a whole bar.
- In a medium saucepan, melt the coconut oil over low heat.
Stir in the cacao powder and maple syrup. Once fully combined, add the nut milk and cinnamon and stir. Be careful not to burn the mixture.
- Add the chia seeds and 1 tablespoon each of the pumpkins seeds, sunflower seeds, hemp seeds and cranberries. Stir well.
- Line a 8½- × 4½-inch loaf pan with parchment paper, leaving extra paper to overhang to make it easier to remove the bars once set.
- Pour the mixture into the pan and smooth the top, if necessary. Sprinkle with the remaining 1 tablespoon each of the pumpkin seeds, sunflower seeds, hemp seeds and cranberries, then sprinkle with bee pollen. Cover with plastic wrap and freeze for 4 hours or overnight.
- To serve, remove from the freezer and let sit for 5 minutes before slicing. Using the overhanging parchment paper, lift the bars out of the pan. Slice into 1-inch bars or 2-inch squares. Store wrapped individually and freeze in a resealable plastic freezer bag for up to 3 months.
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