Adaptogenic Chocolate and Fruit Breakfast Bars

Here's a naturally vegan and gluten free breakfast for you, in the form of a bar of chocolate. The bitter edge of these bars is softened with fruit for a chocolate that is free of sugar and full of nutrients.

ADAPTOGENIC CHOCOLATE AND FRUIT BREAKFAST BARS [VEGAN, GLUTEN-FREE, NO REFINED SUGAR]

INGREDIENTS

FOR THE CHOCOLATE BASE:

• 1/4 cup cacao butter, finely chopped
• 1/4 cup raw cacao powder
• 1/4 cup cacao paste, finely chopped (optional – omit and add 1 teaspoon coconut oil instead if preferred)
• 1/2 teaspoon vanilla bean powder
• A pinch of sea salt
• Optional extras: up to 1 tablespoon total of these: mushroom powder, collagen peptides, lucuma powder, mesquite powder, maca powder
• Toppings of your choice (fresh mint, fresh or frozen berries, superfood powders, brown rice solubles/tocos, pollen, cacao nibs, fleur de sel, nuts or seeds, dried flower petals, matcha, etc)

FOR THE RASPBERRY ROSE BAR:

• 6-8 raspberries (fresh or frozen)
• 1/2 teaspoon dried rose petals, crushed
• 1/2 teaspoon cacao nibs
• 1/4 teaspoon maqui or acai powder (optional)

PREPARATION

FOR THE CHOCOLATE BASE:

1. Set a small bowl over a small pot, filled with 1-2 inches water. Make sure that the water doesn’t touch the bottom of the bowl when you set it over top (creating a bain marie). Be careful not to let any water in the bowl, or else it will cause the chocolate to seize.
2. Add the cacao butter, cacao powder, cacao paste or coconut oil, vanilla and salt to the bowl. Set to a low heat, and allow the mixture to gently melt. When the mix is almost completely melted, remove the bowl from the pot, wipe the bottom with a towel, and whisk the mixture until completely smooth. Add in the extras if you’re using them and whisk again to combine.
3. Divide the mix evenly between silicon molds (or pour onto a parchment lined sheet if you’re making this as a bark instead). Top with whatever fruit you like – I often choose frozen raspberries, blueberries, or cherries, cacao nibs, a sprinkle of brown rice solubles (tocos), matcha, citrus zest, bee pollen, fleur de sel, or superfood powders. Refrigerate chocolate to set for at least 15 minutes, then store extras in the fridge until ready to eat. See below for my favorite combination!

FOR THE RASPBERRY ROSE BAR:

1. Right after pouring the chocolate into a silicon mold or onto a parchment-lined sheet, disperse the raspberries, rose petals, and cacao nibs across the top. Sprinkle with maqui or acai powder. Place in the fridge to set for at least 15 minutes.
2. Store chocolate in a sealed container in the fridge until ready to eat. Enjoy!

http://www.onegreenplanet.org/vegan-recipe/chocolate-fruit-breakfast-bars/?utm_source=Green+Monster+Mailing+List&utm_campaign=755ac51387-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-755ac51387-106919241