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Homemade Chocolate Candy Bar
By Holly Darnell, RD
October 20, 2023
With Halloween around the corner, chocolate may be on the brain — in particular, the chocolate candy bar. The only issue is that the average chocolate candy bar is full of inferior ingredients that aren’t good for you.
But what if I told you that you can make a homemade chocolate candy bar and that it’ll be more delicious than anything store-bought? And that it’ll include 11 grams of protein per bar? Believe it.
Now, let’s get to making these chocolate candy bars.
First, some healthy fats like coconut oil, coconut flour, cashews, almond butter and almond flour are used. These add fabulous texture and are very workable for these candy bars.
In addition, each of these ingredients includes healthy nutrients. Did you know that medium-chain fatty acids found in coconut oil and coconut flour provide the perfect source of energy because they only have to go through a three-step process to be turned into fuel, as opposed to other fats that have to go through a 26-step process?
Meanwhile, cashews and almonds are two of the best nuts. Both are rich in unsaturated fatty acids and numerous other beneficial compounds, including plant-based protein, dietary fiber, and minerals like copper, zinc and magnesium.
For the sweetness, we go with honey and dark chocolate chips. Try to use raw honey that naturally contains 22 amino acids and 27 minerals. Also, unlike white sugar, raw honey does not cause a sugar spike and elevated insulin release. For the dark chocolate chips, try to go with 72 percent cacao for extra antioxidants.
Lastly, to given an extra boost of protein along with joint, gut and skin support, we use our Bone Broth Protein Chocolate. It also features collagen type II, glucosamine, chondroitin, hyaluronic acid and 18 amino acids/ Its flavor also marries perfectly with the above ingredients to create a yummy chocolate candy bar.
In a medium saucepan, melt the coconut oil over medium heat. Add in salt and cashews, stir together and allow to toast for a few minutes. Remove from the heat and allow to cool a bit.
Next stir in almond butter, honey and vanilla extract. The almond butter can be unsalted and ideally smooth. The best honey is raw, as I explained above. Stir until well combined. Set aside.
In a separate medium bowl, add almond flour, coconut flour and the Bone Broth Protein Chocolate. Mix and then stir in the almond butter mixture with a rubber spatula and mix until just combined. Mixture will start out crumbly, but will eventually smooth into a dough-like consistency the more you work with it.
Next grab a 8x8 pan and line with parchment paper. Even easier, use a silicone candy bar mold. If using an 8x8 pan, press the dough evenly into the bottom of the dish. If using a silicone bar mold, place two tablespoons of dough into each cavity and press firmly to fit the mold. Place in the freezer for one hour.
Prepare a baking sheet lined with parchment paper and set aside. Melt the chocolate in a saucepan over medium heat or in a heat-proof bowl in the microwave in 30 second increments until melted and shiny. Dip each bar into the melted chocolate and place on the baking sheet. Top with Maldon flaky sea salt and freeze for an additional hour.
These bars will last up to two weeks in the refrigerator when stored in an airtight container. Bars will last two to three months in the freezer.
Homemade chocolate protein bars (with Multi Collagen Protein Chocolate)
Lemon cheesecake bars (with unflavored Multi Collagen Protein)
Matcha donuts (with Matcha Collagen)
Apple cider donuts (with Bone Broth Protein Pure)
Pumpkin spice cookies (with Bone Broth Protein Pumpkin Spice)
Cranberry almond energy bites (with Multi Collagen Protein Vanilla)
Pecan pie energy balls (with Bone Broth Protein Vanilla)
Pumpkin energy balls (with Bone Broth Protein Pumpkin Spice)
Pumpkin chocolate chip cookie dough balls (with Collagen Peptides)
Triple chocolate protein balls (with Plant Protein+ Chocolate)
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.
Time2 hrs 30 min (Prep time: 30 min)
AuthorHolly Darnell, RD
October is chocolate bar time. But this time, how about making your own chocolate candy bar? It’s not only possible but crazy delicious and even good for you and your loved ones.
2 tablespoons coconut oil
½ teaspoon sea salt
1½ cups roasted cashews, chopped
1 cup creamy almond butter (unsalted, smooth)
½ cup honey (raw if possible)
1 teaspoon vanilla extract
½ cup almond flour
¼ cup coconut flour
2 scoops Bone Broth Protein Chocolate
1½ cups dairy-free dark chocolate chips (70% cacao)
Maldon flaky sea salt, optional
In a medium saucepan, melt the coconut oil over medium heat. Add in salt and cashews, stir together and allow to toast for 3–4 minutes. Remove from heat and allow to cool.
Add in almond butter, honey and vanilla extract. Stir until well combined and almond butter is smooth. Set aside.
In a medium bowl, add almond flour, coconut flour and Bone Broth Protein Chocolate. Mix and then stir in almond butter mixture with a rubber spatula and stir until just combined. Mixture will start out crumbly, but will eventually smooth into a dough-like consistency.
Line a 8x8 pan with parchment paper or use a silicone candy bar mold. If using an 8x8 pan, press the dough evenly into the bottom of the dish. If using a silicone bar mold, place 2 tablespoons of dough into each cavity and press firmly to fit the mold. Place in the freezer for 1 hour.
Prepare a baking sheet lined with parchment paper and set aside. Melt the chocolate in a saucepan over medium heat or in a heat-proof bowl in the microwave in 30 second increments until melted and shiny. Dip each bar into the melted chocolate and place on the baking sheet. Top with maldon flaky sea salt and freeze for 1 hour.
Serving Size 1 bar (67 g), Calories 373, Carbohydrates 25.5 g, Fiber 4.6 g, Sugar 15.3 g, Total Fat 27 g, Saturated Fat 7.8 g, Polyunsaturated Fat 4.3 g, Monounsaturated Fat 12.4 g, Trans Fat 0 g, Cholesterol 0 mg, Protein 11.2 g, Sodium 90 mg (6% DV*), Vitamin E 5.5 mg (37% DV*), Copper 0.8 mg (88% DV*), Manganese 1 mg (57% DV*), Magnesium 136 mg (44% DV*)
*Daily Value: Percentages are based on a diet of 2,000 calories a day.