Cut the BS Wednesday – No-Bake Chocolate Bars

By Vanessa Fioretti | December 2, 2015

Holiday season is here – which means plenty of parties, functions, and gift giving, which usually leads to lots and lots of FOOD! Holiday treats are (yes, of course, delicious), but loaded with added sugar, preservatives and colorants that will lead to excess bloating, holiday weight gain, and a weakened immune system.

So this week on Simplicity TV we are back in the kitchen and we are (not) baking some Chocolate Nutbutter Bars. This recipe is actually nut-free so can become a school friendly treat or a light and delicious holiday snack. Bring these bars to your next party so you can have a sweet treat without the side-effects 🙂

No-Bake Chocolate Nut-butter Bars

Nut-Butter Filling:

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 3/4 – 1 cup of sunflower seed butter (or cashew, almond, hazelnut butter)

Warm the coconut oil and maple syrup on the stove top in a shallow pan, on low heat. Mix until it becomes nice and liquified. Pour this into a large bowl with your sunflower seed butter or nut butter of choice. Mix this together until it is more of a thin liquid. Pour this mixture into a pan that can go in the freezer. Reference the one we use in the video if you need a size reference.

Option 1: Naniamo Bar effect: Freeze the base in the freezer for 4-6 hours or over night.

Option 2: Marble fudge style: Mix the chocolate coating and the nut-butter with a knife to create a marble pattern. Top with crushed candy canes, chopped pecans, goji berries or cranberries to make it a bit more festive and add some crunch factor.

Chocolate Coating:

  • 1/2 cup of coconut oil
  • 2-4 Tbs of 100% pure Cocoa Powder
  • 2 tbs of Maple Syrup

Warm the coconut oil and maple syrup on the stove top in a shallow pan, on low heat until its melted. Add in the cocoa powder and stir. Pour the chocolate coating overtop the nut-butter mixture and freeze for 4-6 hours or overnight.

  • These measurements vary depending on how large your pan is. The pan we use in this video is quite deep, but you can use a shallower pan if you want to create thinner bars.
Posted in Recipes