Wednesday, February 22, 2017
Driving home from work, thinking about the palm kernel oil in the snack bars I had been buying, and I came up with the following combination of ingredients. I wanted dark chocolate/raspberry, but had to go with what was in the house. Still turned out very tasty.
Equipment needed: one Medium to Large Bowl, two 1/4 cup and one 1/2 cup Measuring Cups, one Large Spoon and one Small Spoon, one Silicone Mold (Mini-Muffin or other), optional Dehydrator or Oven
In a bowl:
1/4 cup Raw Almond Butter
1/4 cup Apricot Jam
Stir until well mixed. The dual spoons help in cleaning one off with the other during this process.
1/2 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1 cup Dark Chocolate Chips (sweetened)
Stir until well mixed. If you're not a huge chocolate fan, 1/2 cup will be fine.
Spoon into silicone mini-muffin molds and tamp down. Fills ~21 molds. Dehydrate on 125 deg for 90 minutes, then place in the refrigerator for several hours. Pop out of the molds and serve.
If you don't have a dehydrator and want to heat them up, try baking at 150 degrees or set the oven on warm if it has that setting.
The dehydrator/oven bit might not be needed. If you really need them to not be sticky, then maybe dehydrate/bake for longer to reduce that aspect of them. They turned out to be a little sticky. Heating them up also softened the seeds a little. Next batch will go straight to the refrigerator, and I'll see how they turn out.
These will need to be kept in the refrigerator.