Baobab Energy Bars
Easy homemade baobab bars. No bake and gluten-free baobab dessert.
EQUIPMENT
- 1 baking tray
INGREDIENTS
- 2 cups shredded coconut
- ½ cup baobab powder
- 7 tbsp coconut oil
- ½ cup coconut milk
- 1 cup cashew nuts
- 1,5 cup ground almonds
- 7 oz white chocolate
- 6 tbsp sugar or sweetener
- 2 tbsp honey
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INSTRUCTIONS
- Soak the baobab powder in coconut milk. Set aside for the powder to melt and get absorbed by the milk.
- Using a food processor or a blender, mix together ground almonds, sugar and two tablespoons of honey until getting a compact dough.
- Line a baking pan with parchment paper and transfer the dough. Smooth it out using your fingers or a spatula and let it rest in the freezer to firm up while you mix the second layer of the dough.
- Blend the cashews together with 2 tablespoons of coconut oil. Add sugar and shredded coconut. Lastly, add the coconut milk with soaked baobab powder and mix the batter gently using a spoon or a spatula.
- Transfer the mixture to the pan on top of the almond layer. Carefully press it down with a spatula to even it out. Return to the freezer.
- Prepare a bain-marie for the chocolate. Heat the water on medium heat, and don't let it boil. Melt pieces of chocolate (or chocolate chips) together with two tablespoons of coconut oil.
- Pour over the second layer and even it out with a spatula.
- Cover the pan with plastic foil or parchment paper and let the dough sit in the refrigerator for about two hours until it's firm. Or speed up the process in the freezer.
- Once it's firm enough, let it rest at room temperature for a few minutes then slice it with a sharp knife. Enjoy your delicious baobab bars!
NOTES
TIPS
Use organic almonds, coconut oil, and cashews to avoid chemicals.
Opt for finely shredded coconut for a smoother mixture.
Use a sharp knife to slice the bars evenly without crumbling.
Use full-fat coconut milk for a richer texture and a nice melt of baobab powder.
Keep bars refrigerated to stay firm. Let them sit at room temperature for a few minutes before slicing so the chocolate doesn't crack.
Replace sugar and honey with erythritol. Use sugar-free white chocolate chips for a delicious keto snack.
Swap honey for maple syrup, agave nectar, or brown rice syrup, and use dairy-free chocolate for a vegan variety.
Sprinkle baked coconut chips over white chocolate for an extra crunch. You can also add walnuts, peanuts, ground macadamia, or sunflower seeds.
Experiment with chopped dried fruits like figs, pineapple, banana, passion fruit, or candied orange slices.
STORAGE INSTRUCTIONS
Keep the baobab bars in the fridge, well covered or in an airtight container. They’ll stay fresh for up to two weeks and won’t absorb other fridge odors. If stacking, place parchment paper between the bars.
For longer storage, freeze them for up to three months in a freezer-safe container or bag. Wrapping each bar individually makes it easy to grab just one. Thaw at room temperature for about 20 minutes or overnight in the fridge.
NUTRITION
Serving: 130g | Calories: 728kcal | Carbohydrates: 68.81g | Protein: 8.15g | Fat: 68.92g | Saturated Fat: 35.3g | Polyunsaturated Fat: 2.65g | Monounsaturated Fat: 10.23g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 128.5mg | Potassium: 1046.63mg | Fiber: 17.03g | Sugar: 46.61g | Vitamin A: 10IU | Vitamin C: 929.58mg | Calcium: 165mg | Iron: 5.2mg