You had me at chocolate!
Mother Nature truly knew what she was doing when she created the Cacao tree. Cacao is one of the richest sources of antioxidants on the planet. It’s abundant in flavanols, which are natural compounds that have anti-inflammatory, anti viral, and anti-aging properties. Most importantly though, it’s DELICIOUS!
EPISODE 10
Seed + Oat Chocolate Bars.
SERVINGS
14
COOKING TIME
Set in the fridge: 1 hour
PREP TIME
15 Minutes
TOTAL TIME
75 Minutes
Ingredients
Main Mix
1 packet (430g) Seed Cycle Brownie Mix
1/2 cup (60g) Remedy Kitchen Omega Porridge
1/2 cup raw buckwheat
1/2 cup nut butter
1/2 cup coconut oil
2 tablespoons honey
1 teaspoon vanilla extract
Topping
1/2 cup dark chocolate chips
1 tablespoon coconut oil
1/4 cup crushed pistachios
Method
Step 1
Grease your non-stick loose base rectangular flan/quiche tin, 34 x 11 x 3cm with some coconut oil. (Or you can use a lamington tin, 27.5 x 17.5 x 3.5cm). Line with baking paper and set aside.
Step 2
Add Seed Cycle Brownie Mix, Remedy Kitchen Porridge, raw buckwheat, nut butter, melted coconut oil, honey, and vanilla extract. Mix until combined. Your ingredients should have quite a sticky consistency. If you feel the ingredients are a little dry, add extra coconut oil. This will make it easy to press into the tin. Pop the tin in the fridge to set.
Step 3
Melt your chocolate chips and coconut oil in the microwave in 30 second intervals (stirring in between) until smooth.
Pour the chocolate sauce over the tart and sprinkle with crushed pistachios. Set in the fridge for an hour, then cut into 14 equal pieces to provide your daily dose of Seed Cycle.
