These healthy candy bars are powerfully nutritious and full of protein and fiber. In fact, they are so nutritiously robust, they can be used as a meal replacer. They are also gluten-free and refined sugar free, easy to make and budget-friendly. The best kind of candy bar.
Then blend all ingredients for that recipe in a mini food processor or you can use a high-speed blender. Press the batter into a rectangular mold, or feel free to use a cupcake tray if you don't have or want to buy the bar mold.
Freeze for one hour or until they feel hard enough to pull out of mold.
Remove each bar by bending the mold.
Set on a rack and prepare the chocolate coating.
Chocolate Coating
Melt 1 cup of the dark chocolate and 1 teaspoon coconut oil in a dry pan, sitting in a pan of boiling water. Don't let a single drop of water get into the chocolate.Or you can put the chocolate and oil into a micro-wave safe bowl and heat it at 60 seconds, then take it out and stir until all chunks are melted.
Use two forks to dip each bar and coat, and then let them sit on a wire rack (room temperature for soft center; refrigerator for hard center).
Optional! Drizzle each with an additional healthy chocolate sauce made of 3 tablespoon maple syrup, ½ cup cacao powder and ½ cup melted coconut oil.
Notes
The nutritional values are similar, though not exact, for both flavors.