Cacao energy bars

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a word on CACAO

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The difference between cocOA and cacAO is simple.  Raw cacao is made by cold-pressing cocoa, unroasted cocao beans. The process keeps the living enzymes in the cocao and removes the fat (cacao butter)

Cocoa looks the same but has been roasted at high temperatures which sadly changes the molecular structure of the bean, reducing the enzyme content and lowering the nutritional value. Cacao (the amazing superfood) has an unbelievable amount of health benefits. Giving you many reasons TO EAT CHOCOLATE… in moderation of corse.

For example, cacao: 

  • lowers insulin resistance

  • protects your nervous system

  • reduces rick of cardiovascular disease

  • reduces blood pressure

  • is an antioxidant

  • boosts your mood - it increases certain neurotransmitters, the same chemical that is released when we experience deep feelings of love

  • is rich in magnesium, iron, potassium, calcium, zinc and manganese.

Ingredients for base

1 cup of toasted coconut 

1/2 cup of chopped macadamias 

1/2 cup of sesame seeds 

1/2 cup of sliced figs 

1/2 cup of currents 

1/2 cup of sunflower seeds 

1/2 cup of pumpkin seeds

Binding liquid (combine in a separate bowl) 

1/2 cup of tahini

1 cup of melted coconut oil 

3/4 cup of honey or agave or maple 

1 teaspoon of ginger

1 teaspoon of cinnamon myrtle (regular cinnamon also works)


  1. In a large bowl add all the ingredients and binding liquid. Stir until combined. If not combining make up more binding liquid.

  2. Line a large baking tray and spread mixture over, pushing down the mixture so that it is flat with your hands. Place in fridge. While it is cooling - make chocolate. 

Ingredients for chocolate

1 cup raw cacao butter 

1 cup of coconut oil 

2 cups unsweetened cacao 

1 cup maple syrup is what i use, but you can use coconut nectar, honey, liquid stevia or agave (add more if not sweet enough) 

1 tsp of vanilla powder 

1 tbsp of thick coconut cream

1 tsp of cinnamon 

Pinch of salt


  1. Melt the cacao butter and coconut oil on the stove. Be careful it can melt quickly and burn. 

  2. Take off the heat. Whisk in the rest of the ingredients. 

  3. Poor over bar. Place back in fridge for half an hour. 

  4. If there is too much chocolate pour it into a smaller lined tray, place in the freezer and have as a healthy desert.

Keeping your energy bar at 100%

Natasha Burbury