Chocolate and spirulina... we know, sounds weird! Trust us- this is delicious! Healthy dessert bars that pack a punch of protein and essential vitamins and minerals without tasting like your daily multi-vitamin, you're welcome. Guarantee that no one will know there is a superfood in this dessert, just all natural ingredients in a dish made with love. Enjoy! ---These bars can be stored in an air tight container for 1 week in the fridge, or several weeks in the freezer.---
4 Soft Dates, Pitted
1⁄4 Cup Shredded Coconut • 1 1⁄4 Cups Walnuts
1 tsp Coconut Oil
1 Tbsp Raw Cacao Powder • Pinch Himalayan Sea Salt
2 Tbsp Coconut Oil
3/4 Cup Vegan/Gluten Free Dark Chocolate Chips (we used Enjoy Life) • 1⁄2 Cup Coconut Milk
1⁄2 tsp Vanilla Extract
1 Cup Cashews (soaked for 5 hours or over night) • 2/3 Cup Coconut Oil, Melted
1⁄2 tsp Vanilla Extract
Juice From One Lemon
5 Tbsp Maple Syrup
4 Tbsp Water
1 Tbsp Ground Chia Seeds
1 tsp MRM Raw Spirulina Superfood Powder
Line a bread loaf tin with parchment paper. Make sure the parchment paper sticks all the way up the sides- this will make removing the bars a lot easier later.
Pour all crust ingredients into a food processor and process until very crumbly. The mixture should stick together when pressed.
Press the crust into the bottom of the tin until you have a nice even and compact layer. Place in the freezer to set while you make the ganache.
In a double boiler, or hot water bath, melt the chocolate chips and coconut oil together and whisk until smooth and creamy. Once combined remove from heat, add the coconut milk and vanilla extract, and whisk until uniformly combined.
Pour the ganache on top of the crust in as even a layer as possible. Tap on the counter a few times to help air bubbles escape. Place back in the freezer.
Pour the soaked, then drained, cashews in your food processor and blend until smooth as possible.
Add the rest of the filling ingredients EXCEPT for the spirulina and chia seed powder. Blend until very smooth.
Add the chia seed powder, and blend again until completely combined and smooth.
Divide the filling mixture in half, pouring one half on top of the set ganache. Again tap the tin on the counter top to help create an even layer and let air bubbles escape. Place back in the freezer for 20-30 minutes to set while you make the last filing layer.
10. Add the spirulina to the second half of the filling and process until completely incorporated and the green color is uniform, about 2 minutes.
11. Once the vanilla layer is set, pour the spirulina layer on top, and again, tap the tin on the counter.
12. Place back in the freezer for 30 minutes to 1 hour. Move to the refrigerator until ready to serve. Take the layered mixture out of the tin. Pull off the parchment paper from the sides and carefully cut the "loaf" into 8-12 bars. Sprinkle with some raw cacao powder and spirulina powder. Enjoy!