After visiting this years Allergy and Free From Show at Olympia in London, I returned home laden with freebies, tasters and purchases galore. One of the freebies in my Schar bag may, just may have changed my mind about this boom in raw foodie bars and balls! Honestly! what a thing to open with bars and balls!
It all boils down to a Wild Thing Coconut and Chia bar … if you must, the link is here It’s not that I have anything against these raw bars per say, it’s just that they’re not always as healthy as they claim to be, at least this one doesn’t mention ‘sugar free’ or ‘free from refined sugar’ you see the Coconut and Chia bar, although small and perfectly formed, packs a substantial 14.7g of carbohydrates. To some they’ll observe the of which sugars row which states a single bar contains 10.3g of sugar but anyone in the know understands that all carbohydrates turn to sugar once in the body so you say ‘potato’ I say ‘potato’.
For Bethany one of these bars would require a bolus of 1.5 units of insulin assuming she’s in the blood sugar range of 4.0-5.5mmol SORRY! I may have blinded you with unnecessary diabetic science there but the point being carbs, is carbs, is carbs and whether it’s honey, dates, maple syrup, it’s all the same.
So now maybe you grasp a little why I sigh and rolls my eyes when I see any brand saying it’s healthy…so in true ironic style, I ate the coconut bar to see what the fuss was about…it was DELICIOUS! Damn!
This got me thinking, I wonder if I can make something similar tasting that’s less carbs. Then I got excited and realised this would be an excellent way to use up all the little bagged odds and ends I had in my ingredients cupboard. So naturally the ‘wonder if I can make this with less carbs’ went straight out of the window and I threw ingredients into my blender like a woman processed. This was my result. Yes it’s just as gorgeous tasting as it looks, in fact try to imagine it tasting even better than that.
|Wild Thing 56g||27g per portion|
|Glutarama 56g||25g per portion|
- 115 g dried figs
- 115 g dried prunes
- 150 g milled linseed I used the Harvest Morn Linseed with berries mix available at Aldi
- 100 g guten free oats if you can't have oats I'd sub with 50g gluten free plain flour
- 60 g vanilla/chocolate protein powder
- 50 g ground almonds
- 50 g desiccated coconut
- 50 g date nectar or honey if you'd prefer
- 50 g coconut oil
- 3 tbsp cocoa powder
- 3 tbsp water
- 100 g 70% plain chocolate
- pinch of salt
- sprinkle of coconut
- Add all the ingredients to a blender and blend!
- Tip into an 8x8" brownie tin, preferably with a loose bottom and lined with greaseproof paper.
- Smooth paste down with the back of a spoon, I have a bowl of water handy to dip the spoon in at intervals to stop the mixture sticking to the spoon.
- Melt the chocolate and salt in the microwave on shorts blasts until smooth.
- Pour over the flattened paste and tease to the edges.
- Sprinkle with a little coconut for effect.
- Pop in the fridge for 30 mins then remove and cut into 12.