Here we have the most delicious and uplifting Cacao Nectar Chocolate Bars for you to make at home.
I’ll admit, I’ve been eating chocolate almost every evening before bed. Why? Because it makes me feel good—a little happier, it soothes my nerves, and obviously, it’s delicious. Lately, there’s been a lot of challenges in life, but you know what? Life goes on and the struggles come to an end eventually. And when the going gets tough, guess what the universe provided to help? CHOCOLATE.
Chocolate infused with the medicinal botanicals from our Cacao Nectar elixir takes this recipe—created by @sculptedkitchen—to a whole new level. The elixir includes:
° Mucuna bean – mood uplifting
° Damiana leaf – aphrodisiac
° Maca root – energy boosting
° Rose petal – heart supporting
° Cacao – mood brightening and heart opening
When things get hard it’s so important to remember that things really do work out eventually. We can see this reflected in the 4 seasons: after shedding, releasing, death (autumn -winter), there is always new life, rebirth (spring-summer).
Maybe you’re experiencing a little “winter” this summer (so to speak), but remember what always comes after — new life and new beginnings.
“Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts. There is something infinitely healing in the repeated refrains of nature—the assurance that dawn comes after night, and spring after winter.”
— Rachel Carson
Cacao Nectar Chocolate Bars Recipe:
.:. Ingredients .:.
° 1 cup walnuts
° 1 cup pecans
° 1 cup organic brown rice puffs
° 1 cup oats
° 1/4 cup rice malt syrup
° 1/2 cup peanut butter (I used Fatso)
° 12 soaked, pitted dates
° 1 tsp chia seeds
° 1/8 tsp salt
° 1 tsp Botanical Lucidity Cacao Nectar
° 8–10 oz dark chocolate
- Measure out your nuts and add to your food processor. Process at high until crumbs - about 30 seconds
- Add your rice puffs and process it until fine crumbs
- Add your oats and also process until fine crumbs
- Add your vanilla powder, salt and chia seeds and process for 10 seconds
- Add to your mixture, your dates, peanut butter and rice malt syrup and mix on high for 10 seconds
- Preheat the oven to 350F
- line a square pan (9x9inches) with brown parchment paper and drop in your mixture
- Using the back hand of a spatula, flatten and even out the mixture.
- Place the pan inside the oven for 5 minutes and then remove and let it cool and pop into the freezer for a half hour
- Meanwhile, in a double boiler, warm up approx 8 ounces of dar chocolate
- Remove mixture from freezer and, using a spatula or a plastic bench scraper, smoothen the melted chocolate on top
- Optional: add dusting of rose petals, cocoa powder, shredded chocolate on warm chocolate so it solidifies with your sprinkled choice on top.
- Allow your creation to cool and remove parchment to cut the bars into your desired bar shape
- Eat right away or place in fridge/freezer for a cooler treat.
Photos & Recipe by: Sarah with Sculpted Kitchen
