Whether it’s because I’m getting older or getting healthier, my body no longer handles sugar well. This is a great problem to have, obviously. I’m really quite grateful, as I used to eat wayyyyyyyy too much sugar. But what is a chocolate lover to do when she has a chocolate craving? Suck on a bar of unsweetened chocolate? Mmmm, no.
Chocolate Whipped Cream on Strawberries to the rescue. Also, last week I played with my Chewy Granola Bars recipe. I used to make them with chocolate chips – but that obviously adds extra sugar. This time, I came up with a dark chocolate variety that is only lightly sweet, super coconuty, and oh so chocolaty rich.
Coconut Fudge Bars
1/2 cup peanut butter or sunbutter
1/4 cup honey
1/4 cup coconut oil (or another oil of your choice)
1/2 cup cocoa powder
1 1/2 cup rolled oats
1 cup unsweetened coconut flakes
In a medium sized saucepan, melt together peanut butter, honey, coconut oil, and cocoa. Remove from heat and stir in oats and coconut flakes. Spread mixture into a 9×9 inch pan. Chill for 2 hours before serving. Makes 8-16 bars, depending on how big/small you cut them.
These store best in the fridge, otherwise they are melty and will get chocolate all over your hands and face. If this is not a problem for you, by all means, store them on the countertop. If you want to pack these in a lunch, I recommend wrapping them individually, freezing them, and sending a spoon or fork along to make them less messy for the consumer. If having chocolate all over your child’s hands and face at school is not a problem for you, by all means, send them without a utensil.
These are super rich and only barely sweet. Feel free to add more honey if you prefer.