Recipe: Brooke’s Healing ‘Honey Mama’ Chocolate Bars

*inspired from my favorite after lunch/dinner treat.  Found at PCC, whole foods, central market in the refrigerated vegan dessert section.

1/3 cup chopped dark chocolate (I used Theo 85% chocolate)

1/4 cup raw cacao powder

4 tbsp roasted unsalted almonds (any nut would be delicious)

1 Tbsp instant espresso powder (optional)

1/4 cup honey (any sweetener would work, I personally like these without the sweetener)

1/3 cup coconut oil

1 tsp vanilla extract

generous maldon salt flakes

** optional – 1 tsp. bee pollen (healing properties)

Bee Pollen is loaded with nutrients, amino acids, vitamins, lipids and over 250 active substances that may help with the following:

  • relieve inflammation.
  • work as an antioxidant.
  • boost liver health.
  • strengthen the immune system.
  • work as a dietary supplement.
  • ease symptoms of menopause.
  • reduce stress.
  • speed up healing.

Process –

1 – Line ‘banana loaf’ pan with parchment paper and cover bottom of pan with the 1/3 cup dark chocolate.

2 – In a food processor blend almonds & cacao powder until a nice combined consistent texture.

3 – On stove stop melt coconut oil, honey  until a candy thermometer reads 120 degrees Celsius.  Remove from heat and add in vanilla, espresso powder if using and cacao/almond mixture.

4 – Pour warm mixture over the chopped chocolate as evenly as possible.  Top mixture with salt flakes (be generous, in my opinion!), and bee pollen if using.

5 – Freeze for 30 minutes.

6 – Take out of loaf pan and slice into desired pieces.

7 – Store in fridge.


Brooke Oberg

Brooke teaches Pilates and Yoga classes with us In-Studio and Online

You Might Like: