January 26, 2015


January 26, 2015


January 26, 2015
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I’m always looking for that “healtly” bad treat, obviously it must meet the requirements of being dairy and gluten-free. Don’t get me wrong, I slip up from time to time like all of us do. These bars are so easy to make and are seriously good. I love anything peanut butter and jelly, until the 5th grade my mom always gave me hell because it was literally the only thing I would eat (nostalgia). To me these are reminiscent of childhood, the chia seed jam is gooey and delicious. I ended up making extra to keep in my fridge for oatmeal or ezekiel toast. If you’ve never made anything with chia seeds it can be interesting texturally at first, after binge eating chia seed pudding I came to really like the texture of it-not to mention chia seeds are really filling. Chia seeds are loaded with health benefits and contain 8 times more omega-3’s per ounce than salmon. I used raspberries to make my jam but you could virtually use any berry, I just think chocolate and raspberry together are perfect and simple.

Almond butter base:

  • 1 cup of gluten-free rolled oats
  • 1/2 cup of almond butter
  • 1 tablespoon of organic maple syrup
  • 1/4 cup of flax seeds

Grind the rolled oats in a blender or food processor into a flour, then mix together with the almond butter, maple syrup and flax seeds. I added a few dashes cinnamon into mine (optional) and press into the bottom of a lined baking dish. (Do not forget to line the pan! I did and ended up with a sticky mess)

Chia seed jam:

  • 1 cup of berries
  • 4 tablespoons of chia seeds
  • 1 pack of stevia or honey, sweeten to taste
  • Mash or blend the berries until smooth, thoroughly stir in the chia seeds and sweetener of your choice let sit for 10-15 minuets until the chia seeds begin to gel and thicken. Spread the jam on the almond butter base and put back in the fridge for 10 minuets.

Raw chocolate:

  • 1/2 cup of coconut nectar or date paste
  • 1/3 cup of coconut butter
  • 3/4 cups of cacao powder or carob powder

Melt the coconut butter in the microwave or double boiler and mix all ingredients together until smooth, I added vanilla extract to mine and a little bit of sea salt. Get creative, drizzle the chocolate mixture on top of the jam and swirl a bit more of almond butter in there because why not? Put in the fridge for an hour, slice and enjoy. Be careful when you cut them it can get a bit messy, or just eat it straight outta the pan.