So, you might noticed that all of my dessert recipes are chocolate. I thought about trying to branch out for other types of dessert but I guess that will have to happen later. 😉
This is a super simple and nutrient-dense recipe that is quick to make. I like to keep it on hand to give as gifts to unexpected guests and just for me.
Have you ever heard of chaga? It’s a mushroom that has a deep roasted slightly bitter flavor that pairs well with chocolate. Research suggests it can slow and stop cancer growth and supports liver detoxification.
Maca is a Peruvian root long used to help with hormone balance.
As Hippocrates said, “Let your food be thy medicine and medicine thy food.” Chocolate, maca, and mushrooms fit the bill!
I hope you enjoy my version of Chocolate Haystack Bars.
1 cup coconut oil (cold pressed if you prefer more coconut flavor and refined if you prefer less)
1 cup cocoa powder, not alkalinized
1 tsp vanilla extract
pinch unrefined sea salt
2 T chaga powder
2 T maca powder
1/2 (or more) cup maple syrup or honey
5-10 drops liquid stevia (optional)
2 cups shredded coconut
In a medium size sauce pan, gently melt the coconut oil. When the coconut oil is fully melted, stir in cocoa powder, vanilla, salt, chaga, and maca until smooth.
Mix in the maple syrup or honey (if using honey melt it along with the coconut oil). Add more maple syrup, honey, or stevia to achieve the desired sweetness and mix until smooth.
Stir in the shredded coconut until coconut is coated in chocolate. At this point, it will look like the mixture will not hold together, but it will.
Line an 8 x 8 pan with parchment paper. Transfer the coconut chocolate mixture to the pan and pat the mixture down evenly. Cover and place in the fridge to allow it to set up.
The coconut oil will solidify when it’s cold. This will hold the mixture together. After about 20 to 30 minutes in the fridge, when the mixture has just begun to set and harden, score it into 1-inch squares. Return to the refrigerator to harden completely.
When the bars are totally solid, break them apart and store them in a glass container in your fridge or freezer.
Leave a comment below and let me know what you think!
In Health and Balance,