There is a fantastic meme doing the rounds on social media at the moment, you might have seen it. Two women are having coffee together and one says “I feel like March flew by so fast” to which her friend replies “It’s May”. *insert comical shocked face here* Judging from many of the conversations I have had in the last week it seems as though a lot of us are feeling that way right now. And look out, because tomorrow it will be June! Other than wondering where the year has gone I have also been looking out for healthier recipes to make at home. We are very fortunate not to have any food allergies in our family but lately I have been inspired to try new ingredients and find healthier alternatives to use at home everyday. This recipe was the result of some playing around I did a few weeks ago.
These chocolate squares pack an energy punch and are filled with healthy ingredients to keep you going when you need a boost. A delicious mixture of crunchy nuts, seeds, puffed millet cereal and cranberries all coated in a chocolatey toffee-like syrup – yum! I decided to use puffed millet in this recipe rather than oats to make the squares gluten free. Puffed millet is sort of like rice krispies (which also means that my kids love it) only much, much better for you! You will be able to find it at most health food shops.
Here are a few of the reasons why I love these squares:
- they are gluten free
- they are free from refined sugar
- they are packed with good-for-you ingredients
- no baking required!
- ready in under an hour
- perfect for lunch boxes and snack time
Do let me know in the comments below if you have tried them!
Cook’s ideas – use any of your favourite nuts and seeds in this recipe. For an extra chocolate hit add a tablespoon of cocoa nibs to the mix.
CHOCOLATE ENERGY SQUARES
- 1½ cups puffed millet cereal
- ½ cup desiccated coconut
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup raw almonds
- ¼ cup raw cashews
- ¼ cup dried cranberries (preferably sugar free)
- 2 tbsp chia seeds (optional)
- ½ cup raw honey
- ¼ cup coconut oil
- ¼ cup nut butter (I used sugar free peanut butter)
- 1 tbsp cacao
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla extract
1.) Line a 20cm brownie tin with a piece of plastic wrap.
2.) Combine the millet cereal, coconut, sunflower seeds, pumpkin seeds, almonds, cashews, cranberries and chia seeds in a bowl.
3.) Place the honey, coconut oil, nut butter, cacao, cinnamon, ginger and vanilla in small saucepan. Stir continuously over a medium heat until everything is combined and you have a silky, runny syrup.
4.) Pour the syrup into the dry ingredients. Mix well to coat everything in the syrup. Pour the mixture into your prepared tin and gently press into an even layer.
5.) Pop the tray in the freezer until the mixture is firm, about 30 minutes. Cut into squares and store in an airtight container in the fridge.