Gluten Free | GAPS DIET | PALEO | Dairy Free Makes 10 Serves
Yum yum yum, these are so good they taste better than chocolate I must say. I’ve used a gluten-free muesli as an ingredient in mine to give it a nice crunch but for GAPS and paleo diet use the paleo muesli instead. The crunch of the muesli paired with the soft but firm filling gives these bars a very scrumptious texture.
They’re not low-calorie but they only contain healthy fat and natural sugars so they are ideal as an evening treat or as a tasty energy bar. I’ve added brazil nuts to mine but if you don’t have them you can substitute for whatever nuts you do have. Brazil nuts however are a super healthy option because they are extremely high in selenium which most of us are deficient in these days because our soul has become depleted of this essential mineral (holistic cooking tip). I try to eat one a day but this is a far more fun way to get brazil nuts into your diet.
To learn more about the benefits of Brazil nuts check out my Superfoods Bible.
A handful of brazil nuts, chopped
2 cups of gluten free or paleo muesli
1/2 cup of all natural almond or mixed nut butter
1/4 cup of cold pressed coconut oil (melted)
1/4 cup of raw cacao powder or regular cocoa
2 tablespoons of natural maple syrup or raw honey for GAPS diet
A pinch of salt
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- In a food processor, blend the muesli, cocoa, salt and maple syrup or honey. If you don’t have a food processor then you can just mix them in a bowl, your bars will be a bit chunkier but that’s OK.
- Transfer the mixture into a large bowl and stir in the coconut oil and chopped brazil nuts.
- Line a shallow baking tray with baking paper and spoon the mixture in – spreading with a spoon on top to make it flat.
- Cover and place the tray in the fridge for 45 minutes to set.
- Remove from the fridge, take out of the tray and place on a chopping board and cut up into about 10 squares.
- Store your bliss bars in the refrigerator for up to two weeks in an air tight container.