Chocolate nourish bars

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Kat created this dessert for my wife Sara, who likes chocolate but wanted something healthy, too. It’s gluten-free and vegan, and made with nut butter and chia seeds. It’s also packed with fibre, protein and omega-3s.

YIELDS

Ingredients

2 cups coconut oil, plus extra for greasing
4 cups quick oats
1-2/3 cup sliced almonds
1/2 cup roughly chopped pecans
1 cup maple syrup 1/2 cup extra bittersweet (74%) chocolate chips
1/2 cup almond butter
1/3 cup cocoa powder
1 tablespoon vanilla paste
1 teaspoon kosher salt

Directions

Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Add oats, almonds and pecans and toast for 8 to 12 minutes, stirring occasionally, until golden brown.
Bring a large saucepan of water to a simmer over medium heat. In a heatproof bowl, combine coconut oil, maple syrup, chocolate chips, almond butter, cocoa, vanilla and salt and place the bowl over the saucepan. Using a spatula, mix all the ingredients together until melted.
Remove bowl from heat source and add toasted oats and nuts. Combine until they are well coated. Line a 23 x 30 centimeter pan with parchment paper and lightly coat with coconut oil. Pour in mixture and tap it down hard on the counter to even it out and to get rid of air bubbles. Refrigerate until mixture has set, but preferably overnight. Cut into rectangles and serve.