::Raw Candy Bars::

For the last two years Austin  and I have been making small life changes in order to be healthier. It started with regular gym workouts, in addition to our active lifestyle. Next we cut out red meat completely, about a year and a half ago I became a pescatarian. In the past couple of months we have limited our dairy intake. However, maintaining a strict diet has proven to be difficult with my sweet tooth. If it were possible I would eat candy for every meal. With that said it is easy to see the importance of finding healthy alternatives.

This is not my original recipe, I found it on Instagram (@healthy_bodymindspirit). Although, I have made a few minor changes.

Please note: I do not have a food processor so I used my Ninja blender, this made the end product more chunky.

Ingredients:

  • Pecans
  • Almonds
  • Cacao powder
  • Agave
  • Coconut oil
  • Almond butter
  • Almond milk
  • Vanilla extract
  • 30 dates (pitted)

Step 1: Fudge Base

Combine the following ingredients into a food processor:

  • 1 cup pecans
  • 1/4 cup cacao powder
  • 3 tbls agave
  • 1 tsp vanilla extract

Pour into an 8×8 pan and place in the freezer.

 

Step 2: Cookie Center

Combine the following ingredients into a food processor:

  • 1 1/4 cup almonds
  • 1 tbsp coconut oil
  • 2 tbsp agave
  • 1 tsp vanilla extract

Layer on top of the fudge base and place back in the freezer.

 

Step 3: Carmel Filling

Combine the following ingredients into a food processor:

  • 30 dates (pitted)
  • 2 1/4 tbsp melted coconut oil
  • 1 1/4 tbsp almond butter
  • 1 tbsp almond milk

Layer on top of the fudge base/cookie center and place back in the freezer.

 

Step 4: Chocolate topping

In a 1:2:1 ratio combine:

  • Agave
  • Cacao powder
  • Coconut oil (melted)

The amount depends on how think you want the chocolate layer to be. I used 1 tbsp: 2 tbsp: 1 tbsp for a thin layer.

Once you have those ingredients mixed together, layer on top of the fudge base/cookie center/carmel filling and place back in the freezer for three hours.

Store the bars in the refrigerator.

photo-fixed