Bio Body Granola-Spelt Seed Chocolate Squares
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 140.9
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.3 g
- Protein: 5.5 g
View full nutritional breakdown of Bio Body Granola-Spelt Seed Chocolate Squares calories by ingredient
Introduction
These healthy squares are low glycemic, low carb, low sodium but oh so good. These healthy squares are low glycemic, low carb, low sodium but oh so good.Number of Servings: 32
Ingredients
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1 cup Super Unsweetened Granola
1/2 cup Rolled Organic Spelt Flakes
1/4 cup Dry Roasted Unsalted Pumpkin Seeds
1/4 cup Raw Unsalted Sunflower Seeds
1/4 cup Hulled Hemp Seeds
1 cup Natural Roasted Almond Butter
1/4 cup Extra Virgin Coconut Oil
1 tbsp Coconut Palm Sugar
Topping
75 grams Unsweetened Chocolate Chunks
75 grams Unsweetened Carob Chips
4 scoops NOW brand Stevia extract powder
1 tbsp Extra Virgin Coconut Oil (Melted)
Tips
*Could increase Stevia Amount for sweeter topping.
Directions
Serving Size: Makes 32 single serving less than 150 calories.
1) In a bowl mix together the granola and the spelt flakes.
2) Blend together the Pumpkin Seeds, Sunflower Seeds and Hemp Seeds in a Magic Bullet or blender until forms a paste. Add to mix in bowl
3) Measure 1 cup of the Natural Roasted Almond Butter and add to the bowl.
4) Melt the Extra Virgin Coconut oil and mix in the coconut palm sugar. Then add this to the mix in the bowl. Mix well then press the mixture into a 6 1/2" x 8" cake pan. Place in a fridge for 1 hour or a freezer for 30 minutes to harden.
Chocolate Topping
1) In a double boiler melt the unsweetened chocolate and carob chips. Mix in the 4 scoops of Stevia extract powder* then add the coconut oil. Spread evenly on the hardened mixture and place in fridge for 15 minutes to set.
2) Remove from fridge and cut into ~ 1" squares. Enjoy!!!
1) In a bowl mix together the granola and the spelt flakes.
2) Blend together the Pumpkin Seeds, Sunflower Seeds and Hemp Seeds in a Magic Bullet or blender until forms a paste. Add to mix in bowl
3) Measure 1 cup of the Natural Roasted Almond Butter and add to the bowl.
4) Melt the Extra Virgin Coconut oil and mix in the coconut palm sugar. Then add this to the mix in the bowl. Mix well then press the mixture into a 6 1/2" x 8" cake pan. Place in a fridge for 1 hour or a freezer for 30 minutes to harden.
Chocolate Topping
1) In a double boiler melt the unsweetened chocolate and carob chips. Mix in the 4 scoops of Stevia extract powder* then add the coconut oil. Spread evenly on the hardened mixture and place in fridge for 15 minutes to set.
2) Remove from fridge and cut into ~ 1" squares. Enjoy!!!
Member Ratings For This Recipe
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