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.

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