Okay, it’s official. These chocolate bars are super. My kids told me so, so that’s got to make it true (because they’re good kids and they do actually tell me if they are lying, bless them).

Yesterday while my son was brushing his teeth I caught him having a little chuckle. I asked him what was funny and he told me he was ‘lying’ inside his head. He hadn’t actually said anything out loud, the only thing I had heard was the giggle, but then told me not to worry, he was actually lying but it was only in his head and he would let me know when he was lying or when he was telling the truth when he was talking out loud.

I love it when kids are eccentric. It totally makes me giggle.

Anyway, on to the chocolate bars. I’ve been having some chocolate cravings (as you do) and had spied an amazing looking chocolate bar recipe in the new book Nordic Light by Simon Bajada. This book is so stunning and not only celebrates all things Scandinavian (which I totally love; gorgeous forests, friendly people, wild foraged berries, daily coffee rituals with friends… I could go on and on) but also has delicious looking healthy recipes and seriously gorgeous photography. Looking at this book makes you want to pack your bags and head to Sweden immediately…

So it’s entirely possible that my cravings were raised after flicking through the book, what with those notions of Fika and pictures of homemade vegan chocolate implanting themselves in my subconsciousness. There wasn’t much else I could do other than make some, really, when you think about it.

Here is my version, inspired by Simon, with different fillings from the original. A super chocolate bar filled with all the superfoods I could find. It’s got richness, crunch and nuttiness, and will keep you full for hours. It’s super low in sugar but high in good fats, which is actually good for you and makes it really satisfying. It’s also an awesome lunchbox addition or excellent to have in your bag for morning or afternoon tea on the go.

Super Chocolate Bars

with buckwheat, bee pollen and hemp seeds

Makes 18

180g cacao butter
120g (1 1/2 cups) raw cacao powder
50ml maple syrup (a little less than 1/4 cup)
100g (1/2 cup) prunes, pitted and chopped
120g (1/2 cup) tahini
160g (1 cup) buckwheat groats – activated ones if you can
45g (1/4 cup) hemp seeds
35g (1/4 cup) cacao nibs
60g (1/2 cup) dried cranberries
80g (1/2 cup) brazil nuts, roughly chopped
2 tablespoons bee pollen
handful of toasted coconut flakes

In a small bowl set over some simmering water, melt the cacao butter until liquid. Whisk through the cacao powder (yes, it will look like a lot of cacao powder) and the maple syrup until smooth and silky.

Set aside 200g (3/4 cup) of the chocolate mixture. This will be for drizzling on top at the end.

To the remainder of the chocolate, add the prunes and mash with the back of a fork until they have blended in a little. There will still be some lumps, and that’s okay. Add in the tahini and stir through.

Add in the buckwheat, hemp seeds, cacao nibs, cranberries and brazil nuts. Stir to combine.

Pour the mixture into a loaf tin lined with baking paper, and smooth out the top using a spatula.

Drizzle the extra chocolate mixture over the top to create a layer, and sprinkle with the bee pollen and coconut flakes.

Place in the fridge for half an hour to set. Once set, remove from the fridge and cut into bars.

I kept the bars in an airtight container in the fridge for just over a week. The bars travel well either wrapped or in a lunchbox and won’t melt during the day. They are however, delicious.

Print Recipe

Super Chocolate Bars with buckwheat, bee pollen and hemp seeds

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Serves: 18

Cooking Time: 45 minutes

Ingredients

• 180g cacao butter
• 120g (1 1/2 cups) raw cacao powder
• 50ml maple syrup (a little less than 1/4 cup)
• 100g (1/2 cup) prunes, pitted and chopped
• 120g (1/2 cup) tahini
• 160g (1 cup) buckwheat groats - activated ones if you can
• 45g (1/4 cup) hemp seeds
• 35g (1/4 cup) cacao nibs
• 60g (1/2 cup) dried cranberries
• 80g (1/2 cup) brazil nuts, roughly chopped
• 2 tablespoons bee pollen
• handful of toasted coconut flakes

Instructions

1

In a small bowl set over some simmering water, melt the cacao butter until liquid. Whisk through the cacao powder (yes, it will look like a lot of cacao powder) and the maple syrup until smooth and silky.

2

Set aside 200g (3/4 cup) of the chocolate mixture. This will be for drizzling on top at the end.

3

To the remainder of the chocolate, add the prunes and mash with the back of a fork until they have blended in a little. There will still be some lumps, and that’s okay. Add in the tahini and stir through.

4

Add in the buckwheat, hemp seeds, cacao nibs, cranberries and brazil nuts. Stir to combine.

5

Pour the mixture into a loaf tin lined with baking paper, and smooth out the top using a spatula.

6

Drizzle the extra chocolate mixture over the top to create a layer, and sprinkle with the bee pollen and coconut flakes.

7

Place in the fridge for half an hour to set. Once set, remove from the fridge and cut into bars.

8

I kept the bars in an airtight container in the fridge for just over a week. The bars travel well either wrapped or in a lunchbox and won’t melt during the day. They are however, delicious.

Notes

• vegan • dairy free • gluten free • grain free • superfoods •