Dark Chocolate Breakfast Bar
A breakfast bar that stimulates your microbiome and stem cells is a good way to start the day—especially if it is made with dark chocolate.
- Servings: 12 bars
- Cooking Time: 15-20 minutes
- Prep Time: 15 minutes, plus 2-3 hours cooling time
Ingredients:
- ½ cup cashews, roughly chopped (can be omitted if nut allergies)
- 2 cups old-fashioned or quick-cooking oats
- ¼ teaspoon sea salt
- ¼ cup organic dried apricots, chopped
- ¼ cup organic dried mango, chopped
- ¼ cup organic dried cranberries
- ¼ cup organic dried blueberries
- ½ cup mini dark chocolate chips (70% or greater cacao) or chopped dark chocolate
- ½ cup whole dates (approximately 6-7 large), pitted and roughly chopped
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
Preparation:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cashews, oats, and salt. Add the apricots, mango, cranberries, blueberries, and chocolate, then mix well.
- In a food processor, add the dates, maple syrup, and vanilla, then puree until smooth. If the mixture is too thick or chunky, add warm water one spoonful at a time to achieve a consistency similar to applesauce.
- Pour the date-maple puree over the oat and fruit mixture and mix thoroughly until all ingredients are coated and sticky.
- Add the mixture to a parchment-lined 8- or 9-inch square baking pan and press firmly with your fingers or the back of a spatula. It is important to press the mixture firmly before baking.
- Place the pan on the middle rack of the oven and bake for 15-20 minutes, until the edges just start to brown.
- Remove and cool completely on a cooling rack, then place in the refrigerator to set for approximately 2–3 hours or overnight.
- Cut into individual bars and store covered in the refrigerator.