Posts tagged dark
Posts tagged dark
Salty and sweet is such an mouth watering combo. Especially when it is high quality dark chocolate and real sea salt. I have been in love with the Dark Chocolate Nuts & Sea Salt Kind Bar. As I was pinning one evening, I came across a recipe to copy them and I was thrilled because those Kind bars are not Kind on my bank account. AND I can make them with just the nuts and seeds that I love.
These bars are amazing and love having one as a snack, or when I think I am hungry between meals. The other awesome thing about these is that you can customize them HOWEVER you want! Fruit and nuts. All seeds. No chocolate (yeah right).
Dark Chocolate, Sea Salt with Nuts and Seeds
(Revised from The Yummy Life)
Spray a large bowl, a 9x13-inch baking sheet, and the bottom of a drinking glass.
Preheat your oven to 350 degrees F. Place all your nuts and seeds (not flax) on a baking sheet. Roast for 8-10 minutes until they are lightly toasted and they smell nutty. Place in a large bowl and add in the ground flaxseed and stir to combine.
In a 2 quart sauce pan over medium-high heat, add in honey, agave, vanilla and 1/4 teaspoon of sea salt. Bring the mixture up to 260 degrees F otherwise known as the hard ball stage (use a candy thermometer), be sure to stir it frequently. Do not be scared to do this! It looks frightening at first but as long as your sauce pan isn’t too small you’ll be safe. Bringing the mixture up to this temperature will give you firm and less sticky bars.
Immediately pour it over the nut and seeds mixture and stir to coat everything. Transfer it on to the baking sheet and spread evenly; use the bottom of the drinking glass to press evenly into the pan.
Sprinkle the top with another 1/4 teaspoon sea salt while they are still warm. Let them cool for about 15 minutes, then cut them into your desired size. I cut mine to yield 20-24 bars.
In a small microwave safe bowl, add the chocolate chips. Microwave in 30 second intervals until completely melted. You can be lazy like me and use a fork to drizzle (go crazy), or place it in a squeeze bottle to make them look pretty or just dip one side.
Store in an air tight container with wax or parchment paper in between. They will keep for one week on the counter or in the fridge for one month.
These are just so satisfying and really hold me over until my next meal. And you feel awesome knowing you made something that people buy in the stores. Pat yourself on the back!
I just LOVE bananas and cinnamon together. The smell of bananas, vanilla and cinnamon baking in the oven is so heavenly and weirdly relaxing and comforting for me. This recipe was sent to me from my friend Jenna (Thanks Jenna!!). I finished a study guide yesterday between classes so I felt that I deserved to take a break, makes these deliciously amazing bars and share them with my class.
Also, if you have ever seen this….
…on the shelves at the grocery store and walk passed it, Stop! Turn around and put it in your cart. Jenna suggested that I spread this all over the bars and eat so of course I did. AND IT IS AMAZING! Just do it!
Nutty Banana Oatmeal Squares
(Revised from Gingerbread Bagels)
Preheat oven to 350 degrees F. Spray an 8x8 inch baking pan with nonstick cooking spray; set aside. Mix together the oats, brown sugar, baking powder, salt and cinnamon.
Add in the vanilla, milk and egg. Mix all the ingredients together.
Add the mashed banana and nut butter. Combine all ingredients.
Pour into the prepared baking pan. Spread the mixture evenly. I lightly dropped my pan on the counter a few times to even it. Bake for 20 minutes or until the top is set and is lightly browned.
(The Dark Chocolate Dreams peanut butter is eyeing my bars!)
Cut into squares and enjoy! I made mine into mini-bars so I could share with my class.
Now add the magic!
Lots of magic.
When I make these again (which will be in about 3 days) I might add some nuts and chocolate chips or dried fruit.