This recipe for healthy choconut superfood bars is an easy way to satisfy a sweet craving and it’s totally delicious, especially if you love chocolate and coconut. The best thing is that the refined sugar content is very low and most of the sweetness comes from fruit. There are also lots of healthy ingredients such as beneficial fats, chocolate polyphenols, fibre, minerals an vitamins as well as other phytonutrients, that will off-set the effects of the sugar and so all in all, you can enjoy this treat on occasion feeling indulgent but at the same time virtuous.
We suggest this would be eaten after a meal as a dessert. This would reduce significant the glycaemic index of the sugar which would be higher if eaten on an empty stomach. This is important because it is clear from research that refined sugar is something that is not healthy and for those with cancer there may be extra reasons why it’s best avoided – read o find out why sugar doesn’t support those with cancer sugar and cancer
That said, we all know that a sweet treat is something that brings us pleasure, and complete denial of those foods that bring emotional pleasure leads us to a place of restriction, food-anxiety, boredom with the diet and maybe even feelings of resentment and anger, none of which are conducive to healing and recovery. For this reason it is a good idea to have some healthy sweet treats you can turn to on the occasion that you really fancy indulging yourself. If you know you can treat yourself from time to time, then the need to do so will become less.
Ingredients of choconut bars
• 200g raw almonds
• 100g 85% dark chocolate
• 1 tsp sea salt
• 4 tbsp Medjool dates
• 3tbsp dessicated coconut
• 1 tbsp cocoa powder
• 4 tbsp almond butter
• 4 tbsp coconut oil
• Handful cranberries (optional)
Makes 12 bars
Put the almonds and chocolate in a blender and pulse until the ingredients have been mixed and moderately ground (leave some larger chunks to add texture). Place the mixture in a bowl along with the desiccated coconut and cocoa powder. Next blend the dates, coconut oil, almond butter and sea salt until smooth and add this wet mixture to the dry mixture combining well. Stir in the cranberries if using. Press the mixture into a 7-inch square tin lined with baking paper and leave to set in the fridge for a couple of hours before cutting into squares and serving.
Elizabeth Butler MSc BSc Dip ION
Tel: 07815 817050