Upgraded Dark Chocolate Nuts and Sea salt

Upgraded Dark Chocolate Nuts and Sea salt

Think of these as a revamped version of one of your favorite Kind bar. They are salty, a touch sweet, and quite addicting. They combine easy to digest puffed brown rice with a variety of healthy fats that will keep you energized without the sugar crash. 

Ingredients:
1 cup almonds
½ cup brazil nuts
½ cup peanuts
½ cup pumpkin seeds
1½ cups puffed brown rice
Tiniest pinch of regular sea salt
1 TBS ground flaxseed
½ cup brown rice syrup
2 TBS. coconut butter
1-2 tsp cordyceps powder (immune and stamina boosting adaptogen)* 
1 TBS. lucuma powder *

Method: 
1. Set oven to 350 F
2. Prepare a square 9" glass baking dish lined with parchment paper
3. Using a double boiler or saucepan, warm and stir the syrup, coconut butter, and lucuma together until they are smooth (turn off heat and set aside)
4. Mix all of the dry ingredients together in a large bowl
5. Spoon the warmed syrup blend over the dry ingredients and mix until fully/evenly combined
6. Split into two batches and press each batch down as flat as possible into the baking dish
7. Bake for 10-12 minutes
8. Let cool slightly and then slice into rectangular bars and place on cutting board lined with parchment paper - then allow to cool completely (you can refrigerate to speed up this process)
9. Next dip each individual bar in your chocolate and set on cutting board - place in refrigerator to allow the first chocolate coat to harden
10. Round two of dipping - repeat dipping and sprinkle with Maldon salt
11. Allow double dipped bars to fully cool and harden - store in the fridge in the summer to prevent melting! 

Chocolate Coating
6 oz. of preferred dark chocolate (I like unsweetened Scharffen Berger to keep sugar to a minimum - if you want you can also stir in 1 tsp. Monk fruit powder or 1-2 TBS. or powdered Lakanto into the melted chocolate if you want it sweet!)   
*Maldon Salt for garnish
1. In a double boiler or microwave melt the chocolate (stir in powdered monk fruit/ Lakanto until smooth if you want)
2. When ready to dip pour the chocolate into a shallow small glass rectangular dish (large enough to fit and dip the bottoms of the bars)

*Note: These added boosts (cordyceps and lucuma) are not necessary if you do not want to use them, they just provide a little something extra!

GF DF V

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