Flannerys

Choc Almond Bars with Chia Jam

Our community is full of many inspiring foodies including the one & only Holly from the Paradise Pantry. The Paradise Pantry is a blog dedicated to sharing cooking and lifestyle tips to help your body and mind thrive. Holly is a health nerd and self confessed tea, banana and nut butter lover, what’s not to love? We wanted to know a little more about Holly so we quizzed her on all things healthy living – you can find the blog here. She even created these goodies for us  – enjoy!

Ingredients

  • 1 TBS Flannerys Own Macadamia Oil
  • 1 cup homemade almond butter (recipe below)
  • 12 medjool dates
  • 2 drops ginger essential oil / 1 tbs grated ginger
  • 1 tsp vanilla paste
  • 1 cup Flannerys Own Puffed Quinoa
  • 1/2 cup Flannerys Own Shredded Coconut
  • 1/2 cup Flannerys Own Pepitas
  • Pinch Flannerys Own Fine Himalayan Salt
  • 1/4 cup Flannerys Own Goji berries
  • 5-10 squares (depending how much chocolate you like) of your favourite vegan chocolate / good quality 70% chocolate
  • 1/2 cup strawberry chia jam (recipe below)
  • Good handful of Flannerys Own Cacao Nibs

Method

  • Combine oil, dates and almond butter in a saucepan over low heat and mix and mash until it is all combined.
  • Remove from heat and add ginger and vanilla paste.
  • Mix in the quinoa, coconut, pumpkin seeds, salt and goji berries.
  • Place in a baking tray lined with baking paper and push the mixture down evenly so its compact, place in the fridge or freezer for an hour – make the chia jam in this time.
  • Cut into your desired shape – I used a circle cookie cutter.
  • Melt chocolate and then drizzle over the bars.
  • Blob strawberry chia jam in the middle and sprinkle some cacao nibs on top.
  • Put back in the fridge or serve immediately. Enjoy!

Store in fridge up to 5 days. Freezes well.

Strawberry Chia Jam

Ingredients

  • 2 TBS Flannerys Own Chia Seeds
  • 1 punnet strawberries (fresh or frozen)
  • 1 TBS Flannerys Own Organic Maple syrup

Method

  • Wash and cut strawberries in half.
  • Add to a saucepan with the maple syrup and bring to a simmer.
  • Squish them with a fork or a masher and release as much liquid as possible.
  • Remove from heat and stir in chia seeds.
  • Let sit for 10 minutes, if it is still too runny add more chia.
  • Keep in a jar in the fridge up to 5 days & put it on everything.

Homemade Almond Butter

Ingredients

  • 2 cups Flannerys Own Almonds
  • Pinch of Flannerys Own Fine Himalayan salt

Method

  • Preheat oven to 160 degrees.
  • Spread the almonds out on a baking tray and roast for 10-15 minutes.
  • Pour into a food processor and add salt.
  • Process for what seems like forever, you’ll need to scrape down the sides a few times but it will eventually turn into the best almond butter ever!
  • Store in a jar in the fridge and spread it on everything.

Related Recipes

Gluten-free brownies on sticks

Get creative with the kids in the kitchen these school holidays! These gluten free brownies on a stick are a fun project to make with kids, especially when they get to enjoy the finished product. Roll the brownies in gluten-free

read more

share this with friends

Soba Vegetable Noodles

Soba noodles are a fun alternative to pasta, plus they have a silky texture. This simple combination of soba noodles and stir fried vegetables takes minutes to prepare yet tastes delicious. Feel free to swap your favourite vegetables into the

read more

share this with friends

Miso Soup

Warm up this winter with this quick and easy gut healing miso soup.

read more

share this with friends