For the Main Bar
- 1 1/2 cups (180 g) dried, not fresh! white mulberries
- 3/4 cup raw peanuts (120 g)
- 1/8 teaspoon fine sea salt (don’t omit, it balances out the sweetness and brings out the flavors)
- 2 tablespoons raw agave nectar (42 g) (or use coconut nectar)
- 1/2 teaspoon vanilla extract
For the Dressing
- Melt 5 oz of your favorite raw chocolate bar (5 oz is about 1 1/2 regular size bars (3.5 oz size) or just melt 3/4 cup chocolate chips if you want to use those) OR make your own: (*See nutrition stats below*)
- 1/2 cup melted cocoa butter
- 1/2 cup raw cacao powder
- 3-4 tablespoons agave or preferred liquid sweetener
- Line a 9″ x 5″ loaf pan with parchment paper hanging over the sides, for easy removal later.
- Add the mulberries, peanuts and salt to a food processor and blend until a crumbly flour consistency. Do not over blend.
- Add the agave and vanilla. Pulse a few times until sticky large clumps form, being careful not to create “butter”. (If the dough does not seem sticky enough, add slightly more agave. These clumps are necessary for forming the bar.)
- Place dough onto the prepared pan and spread out evenly, working your way around to the corners. Overlap the parchment paper and press down firmly.
- Gently melt the chocolate to your preferred method and spread over the top of the dough evenly.
- Place in the freezer to harden, 30 minutes to an hour.
- Remove and very carefully, with a fine sharp knife, cut into 7 bars. (If they are too hard to cut, let them thaw 5 minutes. Do not leave out of freezer for too long as they will soften too much.)
– Wrap them individually in plastic wrap. Keep them stored in the freezer, and they will retain their crunch that way. They become more firm overnight. You could also keep them in the fridge, but they will be less crunchy.
– Raw, vegan, gluten-free, soy-free, dairy-free
– Nutrition info is based on the homemade chocolate coating using the cocoa butter. If you use chocolate chips or a chocolate bar, adjust accordingly. For the homemade chocolate, you can totally get away with halving the recipe (1/4 cup) if you want to save on fat/calories. A 1/4 cup will give a thin chocolate layer, but if you want a thick layer, do the 1/2 cup. I preferred the 1/2 cup layer, but provided nutrition for both.
– For 1/2 cup of the chocolate coating, nutrition per bar: 306 calories, 24.38 g fat, 20.6 carbs, 5.66 g protein
– For 1/4 cup of the chocolate coating, nutrition per bar: 198.6 calories, 16 g fat, 11.72 carbs, 4.98 g protein
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