HAPPY CHOCOLATE NUT BAR

Serving: 18

Preparation time: 30 minutes

Calories: 4028kcal Protein: 110g Carbs: 265g Fat: 286g

Home-made chocolate bars!!

Ingredients

- 1 cup almonds (raw)

- 1 cup peanuts (raw)

- 1⁄2 cup Macadamia nuts (raw)

- 1⁄2 cup hazelnuts (raw)

- 1⁄4 cup pumpkin seeds

- 1⁄4 cup sunflower seeds

- 1⁄4 cup buckwheat groats ( or puff brown rice)

- 1⁄4 cup sesame seeds

- 1⁄2 cup agave

- 1⁄3 maple syrup

- 1⁄4 tsp sea salt

- 1 tsp vanilla extract

INSTRUCTIONS:

1 - Grease and line a medium baking pan or container (no plastic) with parchment

paper, leaving a bit of an overhang on both the long sides, then lightly brush the top

of the parchment with some oil (you could use coconut oil). Also lightly brush

the second sheet of parchment paper of approximately the same size as the pan and

set it aside.

2 - Preheat the oven to 180 C. Spread the peanuts, almonds, hazelnuts and

macadamia nuts onto a large baking tray and bake for 7 minutes or until lightly

toasted.

3 - Once toasted, transfer the nuts to a large mixing bowl and add the sunflower

seeds, buckwheat groats, pumpkin seeds and sesame seeds. set aside.

4 - In a medium saucepan set over medium heat, combine the honey, maple syrup

and sea salt and bring to a boil. Continue boiling until the syrup reaches 125C (use

a thermometer). Stir the vanilla extract and immediately pour the hot syrup over

the nuts and promptly make sure everything is evenly coated.

5 - Quickly transfer the nut mixture to the prepared container or pan and spread

evenly with a spatula: cover with the greased sheet of parchment paper ( greased

side down). Press the mixture firmly to close in all the holes and compact the nuts

really well.

6 - Let the bar mixture cool at room temperature for about 15 to 20 minutes. Then

carefully lift it out of the container or pan and place it on the table. Cut into 18

bars.

7 - Allow to cool completely and Enjoy!.

Tips:

Leftovers: keep the bars in an airtight container for about 5 days.

Extra ingredients; use melted vegan chocolate, for an extra flavour

No buckwheat groats: use puffed rice instead.

Texture: store at room temperature in a cool dry place for a soft, sticky bar or for

a candy-like texture, keep the bars in the fridge where they will preserve longer too.

To avoid sticking to each other: place a piece of parchment paper between bars.