Homemade Chocolate–Drizzled Fruit and Nut Bar

If you have been reading my blog on a daily basis you know my theory– I stick to whole foods ALWAYS. Yes, it is challenging to create textures and flavors that mimic products and other energy Bars. But in the long run (get the pun?) my health is my priority and my passion is to show you how easy it can be to make simple and effective swaps.To bind the nuts and fruits together I used a chia “egg.” Then I went ahead and made a date paste with a syrup-like texture, minus the actual syrup. The paste coats the the ingredients, binding everything together and giving the bar a nice glossy finish. I love this Nut and Fruit Bar because you can personalize it and use whatever nuts and dried fruit you like. Its packed with energy and sustainable fuel to help keep your energy levels up!I totally recommending keeping a stash at work in your freezer. Knowing you have this option while you’re sitting at your day job makes it that much easier to make the right choice. You will really have no excuses! Plus it is easier than you think to make—it requires no baking  at all. Score!I know I’m not alone when I say that I can easily overdo it when it comes to my daily nut intake. Nuts are really addicting–there is even science to back this up!. The healthy fats found in nuts make them irresistable and keep you going for more. When salted they can be even more dangerous because they whet your appetite and make you want to keep eating.  That is why you can always find salted nuts at the bar. So when buying nuts be sure to buy them raw and unsalted. This way you can control how much salt you are adding to your recipe (if any) and if you can temper the amount of roasting to suit your taste. And you can cut these bars so that they are pre-portioned like those individual nut packages or bars you buy in the store but without all the added sodium and sugar. So you can avoid over indulging and feeling really heavy from ODing on nuts. One square is really satisfying, unlike typical snacks with empty calories that keep you going back for more.The hardest part for me was choosing what nuts, seeds and dried fruit I would use. I went with a little of everything and I think the combination is oh-so-perfect. Tangy from the apricots, sweet from the date coating, crunchy from the nuts…need I say more? Keep in mind that when buying nuts or dried fruits its a good idea to get them at bulk stores like Costco or BJs where you can buy a ton for the price of one small container at your regular supermarket. You can store them in the freezer to preserve them and then you will always have them on hand so you can make recipes like this! I love using nuts in my recipes; they provide texture, essential fats, and satisfying deliciousness.The funny thing about bars is that most of the time they are, at a basic level, super clean but then they are always coated with chocolate/yogurt-honey coatings that are filled with sugar. Seriously, why? It really bugs me! I have to say though, my fruit-nut bar was screaming for a chocolate drizzle and sprinkling of sea salt. So I whipped out Lily’s new chocolate baking bar.Store bought bars are usually coated in cheap, sugary-filled chocolate but I wanted to use a real high quality chocolate to coat my bars. Lily’s is unique because it is sweetened with stevia yet satisfies your craving for  real rich chocolate. Sometimes we actually forget what that tastes like since most chocolates are overproccessed and have way too much sugar.  Sweet, Tangy, Salty, Crunchy—- it will not disappoint!!

• 1 cup dates
• 1 cup water
• 1/2 unsweetened apple sauce
• 3 tablespoons coconut oil
• 2 tablespoons chia seeds mixed with 1/2 cup water (mix in a small bowl set aside for 10 minutes or until a gel forms)
• 1 tablespoon vanilla extract

• 2 cups puffed grain cereal (I used kashi 7 grain puff)
• 1 cup unsalted roasted almonds—-1/2 cup chopped, 1/2 cup whole almonds
• 1 cup pumpkin seeds
• 1/2 cup unsalted roasted peanuts
• 1/2 cup chopped apricots
• 1/2 cup raisins 
• dash salt
• dash cinnamon 
• optional add in: 1 tablespoon ground flaxseeds

• 1/2 Lily’s Baking Bar
• 1 teaspoon coconut oil

Directions:

1. In a blender or food processor combine all wet ingredients, until smooth and creamy. Set aside.
2. In a large mixing bowl combine all dry ingredients.
3. Combine wet and dry mixture— you may need to use your hands or a big spatula. 
4. Prepare a 9 inch pyrex with parchment and non stick spray. Press mixture evenly into pyrex. 
5. Freeze for at least 5 hours.
6. In the meantime, over a double broiler, chop up Lily’s Baking bar and melt, stirring occasionally. It should take around 5-10 minutes. Then mix in coconut oil.
7. Once bars are set and frozen, drizzle chocolate and cut into even squares. Store in the freezer and serve frozen. You should get around 16 bars