Three layers of biscuit base, caramel and chocolate. It’s got to be a sin! Not with our recipe for healthy chocolate bars, because we completely avoid using household sugar and rely on nutritious ingredients.
So, the chocolate bars not only satisfy your appetite for sweets, but also keep you full for a long time. This makes them the perfect snack for in between.
We avoid conventional sugar, but not taste. For the ultimate chocolate experience, we use our delicious Sport Porridge Chocolate-Banana for the crunchy biscuit base.
As a true all-rounder, it is not only the perfect breakfast, but also a delicious base for our healthy chocolate bars.
With a mix of protein-rich seeds and grains, our Sport Porridge gives you an extra portion of natural vegan protein. So together with the ground almonds, a protein-rich base for the chocolate bar is created.
If you don’t like it quite so chocolaty, you can of course use ground oatmeal, the local superfood instead.
The creamy filling consists of dates and almond paste and has the same taste as real caramel. Dates are naturally sweet, so we’ll skip the extra sweetness here.
And by the way, our recipe for healthy chocolate bars is also vegan. Chocolate pleasure for everyone!
Healthy chocolate bars (vegan)
Healthy chocolate bars made from nutritious ingredients and without a guilty conscience! Our Sport Porridge Chocolate-Banana gives it an extra chocolaty touch.
Servings: 12 bars
- 100 g Sport Porridge Chocolate-Banana
- 150 g ground almonds
- 2 tbsp coconut oil
- 2 tbsp agave syrup
- 200 g pitted dates
- 3 tbsp almond paste
- 4 tbsp coconut oil
- 4 tbsp cocoa powder, unsweetened
- 4 tbsp agave syrup
Melt coconut oil in a pot. Add ground almonds, Sport Porridge Chocolate-Banana and agave syrup until a dough is formed.
Put baking paper on a baking tray crumble and form one 1cm thick base with all of the dough.
Bake the dough in a preheated oven at 160 °C for 8 minutes and then let it cool down.
For the caramel filing
Put the dates in a pan and cover them with water. Let them boil for about 5 minutes and then drain the water.
Mix the dates and almond paste in a blender or food processor until a creamy mixture is obtained.
Spread the caramel mixture on the biscuit base and then place the baking tray in the freezer for 1-2 hours until the caramel is firm.
Remove the baking tray from the freezer and cut the mixture into 12 bars of the same size.
For the chocolate glaze
Melt coconut oil in a pot at low heat. Stir in agave syrup and cocoa powder until liquid chocolate is formed.
Spread the bars on the baking paper and pour the liquid chocolate over them. Then put them back into the freezer for about 10 minutes until the chocolate is firm and you can enjoy the bars.
Serving: 60g | Calories: 268kcal | Carbohydrates: 21.2g | Protein: 5.8g | Fat: 16.6g
Instead of the agave syrup you can also use maple syrup to sweeten the chocolate bars. And if honey is part of your diet, it is also a natural substitute for sugar.
Another tip: It is best to keep the healthy chocolate bars in the fridge or freezer after preparation, as they will otherwise melt easily.