Nutty Maple Chocolate Bars

Nutty Maple Chocolate Bars 3

I don’t have the appropriate words for these decadent bars. I’m warning you right now that these bars are completely addicting. I kept on cutting little pieces of these bars to just “taste” them again and again and again and the next thing I knew I had eaten a whole row! I ask you: what is better than nuts and chocolate together?!! My favorite combination right here! The maple syrup in these bars adds enough sweetness without being sickening sweet and I think the maple flavor gives a bit of caramel undertone. I used macadamia nuts, peanuts, pecans, and brazil nuts in my recipe, but you can use ANY combination of nuts that suit your fancy. Whole food fats keep me satisfied and energized. (In moderation of course…I admit I ate way too many of these bars in one sitting!) You will want to lick your fingers, plate, and pan when you make these bars…don’t say you haven’t been warned! Enjoy these my nut and chocolate loving friends!

Nutty Maple Chocolate Bars 2

Nutty Maple Chocolate Bars

2 cups gluten free flour of choice
1 teaspoon baking powder
1 teaspoon baking soda
1 T. flaxseed meal mixed with 3 T. water (let sit and “gel” for 5 minutes) or use 3 T. aquafaba
3/4 cup pure maple syrup
1/2 cup applesauce
1/2 cup milk of choice
1 1/2 cups toasted chopped nuts of choice
1 cup semisweet chocolate chips (I like to use Enjoy Life brand)
1 recipe Chocolate-Nut Frosting, below

Preheat oven to 350 degrees. Line a 13x9x2-inch pan with parchment paper. In a large bowl combine flour, baking powder, and soda. In medium bowl whisk together flax “egg”, maple syrup, applesauce, and milk; add to flour mixture. Stir to combine. Stir in the 1 1/2 cups nuts and the chocolate chips. Spread in pan. Bake 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool on rack. Spread with Chocolate-Nut Frosting. Cut into bars.

Chocolate-Nut Frosting
In a bowl combine 1/4 cup chocolate-nut spread (I like this brand), 3 tablespoons milk of choice, and 1 tablespoon pure maple syrup. Stir in 1/2 cup unsweetened cocoa powder. Stir in 1 to 1 1/4 cups organic powdered sugar until spreading consistency.

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