Raw Nutty Chia Jam Bars

Raw Nutty Chia Jam Bars (Makes around 14 bars)
Vegan, Paleo, gluten and sugar free

These wonderful tasting bars are just perfect healthy snack. Because they are Raw, all the vitamins and minerals are untouched and bursting with fibre so needed during cold winter days. Beautiful crunchy oaty chocolatey nut filled base topped with tangy raw chia berry jam and slightly sweet coconut cream- perfect combination. I coated them with homemade raw chocolate to hide those three beautiful layers and keep the pleasure of surprise when biting through them.

INGERDIENTS:
For the Chia Jam
250g frozen or fresh berries of your choice (I used the mix of summer berries)
3tbsp Meridian maple syrup
2 heaped tbsp Chia seeds

Pop all ingredients in to the food processor and blend until all smooth and combined. Transfer in to container and place in the fridge for an hour or two in the fridge to form up.

For the Nutty Base
110g gluten free rolled oats (or normal ones if gluten tolerant)
20g raw cocoa powder
120g soft Medjool dates
170g Meridian crunchy almond butter
60ml filtered water
Pinch of sea salt

Firstly prepare your square tin by lining it with parchment paper. Now, in the clean food processor bowl place your oats, cocoa powder and dates. Whizz all till crumb texture forms. Now add the rest of the ingredients and give it a good blitz till sticky ball forms.
Place the mix in the tin and press evenly with your hands, and then with the back of the spoon. Make sure you press it well as otherwise the base will be brittle when cut in to bars.
Take out the prepared jam, spread it all over the base making sure the layer will be as even as possible and put the tin in the freezer for at least half an hour to an hour to firm up. Whilst it is setting- prepare coconut cream topping.

Coconut Cream
100g cashew nuts (soaked in hot water at least for 1 hrs)
150g peanuts (soaked in the hot water at least for an hour)
80g CoconutMerchant Coconut oil (melted and cooled)
1tsp Vanilla paste
1tbsp Meridian smooth peanut butter
200g Coconut cream (scraped of the coconut milk can left in the fridge overnight)
Couple tbsp. Meridian Maple syrup (I do that to taste)

Drain the nuts and put them in the clean food processor bowl. Blitz for couple of minutes scraping the sides of the bowl regularly. Add the rest of the ingredients and blend until nice and smooth. Pour the mix over the set jam, tap the tin on the worktop for the cream to spread evenly and pop in the freezer for minim 2hr, but you can leave them to firm up overnight.

Chocolate coating
100g CoconutMerchant Raw coconut oil
50g Cacao butter
150g Raw cocoa powder
4tbsp Meridian Maple or Agave syrup
Place all ingredients expect cocoa powder in the heat prove bowl and melt the all over the bain marie. Now add the cocoa powder and whisk with a whisk or just a fork until even and smooth texture.

Take out the tin out of the freezer, lift out the block out of it using sides of the parchment paper. Now, using the ruler (or you can do it by the eye) cut the block in to even bars.
Have a strip pf parchment paper ready lined on the tray. Using the fork, dip the bars in the prepared chocolate and place on the the parchment paper to set. When you done coating them, you can return the bars to the freezer to firm up.

You can keep the bars in the air tight container up to 4 weeks in the freezer, and for a week in the fridge.

Beauty within <3 🙂

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