Sometimes a gal just needs a treat. And sometimes you just need (not want, need) something that’s full of caramel and covered in chocolate to get through the day. I’ve written about my love affair with healthy desserts before. They are hands down the only reason I’ve been able to stick to this wellness journey for as long as I have – two years and counting!
But unfortunately, most of the treats that are available to us to buy aren’t that nutritionally wonderful. Well actually, most of them offer little more than a bunch of sugar, questionable additives and limited healthy fats. This combination usually leads to feelings of guilt and an unhappy tummy. Even the health food aisle isn’t sacred for clean treats!
This decadent caramelly, nutty, chocolate-covered treat actually does offer some nutrition! Clearly not as much as a giant salad or a kale smoothie, but sometimes you’ve gotta live a little.
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Some of the nutritional benefits of healthy desserts like this one include:
- Antioxidants and other beneficial compounds from dark chocolate
- Heart-healthy unsaturated fats
- Rich and decadent dessert, meaning you only need a small amount to be satisfied
- Zero additives or preservatives
- Much less sugar than traditional chocolate bars
- Much more fibre than store-bought desserts.
So the next time you’re eyeing off a chocolate bar at the grocery store, or you’re just in the mood to try some new healthy desserts, give this clean mars bar recipe a go.
- 1/2 cup dried dates, pitted
- 1/2 cup water
- 1/2 cup cashews
- 1/2 cup coconut flakes
- 1/4 cup oats
- 1 cup dried dates, pitted
- 1/2 cup water
- 2 Tbsp coconut oil
- 3 Tbsp natural tahini (or peanut butter)
- 180g 70% cocoa cooking chocolate
- Microwave 1/2 cup dates with 1/2 water for 1 minute.
- Add mixture to food processor.
- Add cashews and coconut and pulse until almost combined.
- Add oats and blend until combined.
- Line a loaf tin with baking paper and press flat into a base.
- Place in the freezer.
- While base is setting, microwave remaining dates and water in 30 seconds, or until dates are soft.
- Cool slightly before adding to a food processor bowl.
- Add coconut oil and peanut butter to food processor and blend until smooth caramel consistency forms.
- Place caramel on top of nougat and spread.
- Place in the freezer for around an hour.
- Melt chocolate in a bowl over hot water or in the microwave.
- Meanwhile, take the nougat/base slice out of the freezer and cut into 16 pieces.
- Line a flat baking dish or plate with baking paper.
- Dip nougat pieces into chocolate and cover completely before placing onto paper.
- Place back into the freezer for another 15 minutes for chocolate to set.
- To store: place in airtight container in the freezer for up to two weeks. Remove 10 mins before eating.