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Gluten Free Nut and Seed Bar

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Course: Power Bar
10
Calories: 485kcal
Author: Healthy Blender Recipes/Simon Bryant

Ingredients

  • 1 cup organic puffed rice or gluten free rolled oats
  • 1/2 cup organic sesame seeds
  • 1/2 cup organic shredded or flaked coconut
  • 1/2 cup hazelnuts
  • 1/2 cup diced dried apricots
  • 1/2 cup diced dried pitted dates
  • 1/2 cup raw almonds crushed
  • 1/2 cup organic raw pumpkin seeds
  • 1/3 to 1/2 cup LSA 3 parts linseeds / flaxseeds, 2 parts sunflower seeds, 1 part raw almonds
  • 3/4 cup organic hulled tahini
  • 3/4 cup organic honey

Optional Chocolate Sauce

  • 13 ounces dark chocolate coarsely chopped
  • 6 1/2 ounces dark chocolate grated into small pieces

Instructions

  • Add LSA to blender.
  • For Blendtec: Press the PULSE button until a fine meal forms
  • For Vitamix: Start on Speed High. Turn machine on and off several times until a fine meal forms.
  • Use a spatula to scrape LSA meal into a bowl for later.
  • Put all of the dry ingredients in your blender.
  • For Blendtec: Press the PULSE button until broken down but still of a rustic consistency.
  • For Vitamix: Start on Speed High. Turn machine on and off several times.
  • Measure out the tahini and honey exactly. Melt the honey slightly, and then mix with the tahini.
  • Pour into the dry mixture.
  • For Blendtec: Press the PULSE button until broken down but still of a rustic consistency.
  • For Vitamix: start on speed 1, turn machine on and slowly increase to speed 5
  • Gradually add in just as much of the LSA as is needed to bind together (start with 1/3) and follow above steps.
  • Remember every batch will yield a slightly different personality, so you will need to go by feel. You don’t want it too wet and sloppy or it will not set.
  • Use a spatula to scrape out mixture and spread out onto a baking dish and allow to set in the fridge for about one hour.
  • You can cut and eat as it is or top with melted dark chocolate, and then reset.
  • To prepare chocolate sauce – gently melt the 13 ounces of chocolate over a water bath until the temperature of the chocolate reaches 109°F (43°C). Remove from the bath and then fold in the remaining grated chocolate. This lowers the temperature of the chocolate to about 95°F (35°C). This is a good temperature to work with the chocolate. Spread the chocolate over the slice and then reset. YUM!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

Notes

*optional ingredients are not included in nutritional information

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 35g | Protein: 14g | Fat: 34.5g | Saturated Fat: 5g | Polyunsaturated Fat: 18.2g | Sodium: 71mg | Fiber: 8g | Sugar: 24g