No Bake Superfood Chocolate Crunch with Milky Maca Berry, Cinnamon SuperSeed, and Java Jolt Variations
Need a gluten free and dairy free main course? No Bake Superfood Chocolate Crunch with Milky Maca Berry, Cinnamon SuperSeed, and Java Jolt Variations could be a super recipe to try. This recipe serves 4. For $5.23 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 934 calories, 26g of protein, and 52g of fat. From preparation to the plate, this recipe takes about 20 minutes. Many people made this recipe, and 106 would say it hit the spot. It is brought to you by Go Dairy Free. If you have blueberries, stevia, chocolate coffee bean, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is solid. Superseed Cinnamon Raisin Granola, Superfood Berry Cashew Cream No Bake Bars, and Java Crunch Ice Cream are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
Omit the blueberries
2 tablespoons maple syrup, honey, or brown rice syrup
Substitute seed butter for the coconut oil
Substitute chia seeds for the coconut
Use coffee dark chocolate for the chocolate
1 tablespoon melted coconut oil
3 tablespoons dried blueberries (or berries)
Substitute hemp seeds for the coconut
2 ounces maca dark chocolate
1 cup rolled oats (certified gluten-free if needed)
Dash salt
5 to 10 drops vanilla stevia, to taste
2 tablespoons unsweetened shredded coconut
½ teaspoon vanilla extract
Equipment:
whisk
bowl
baking paper
baking sheet
frying pan
Cooking instruction summary:
In a small bowl, whisk together the sweetener, oil, vanilla, stevia (to taste), and salt.Heat a non-stick skillet over medium heat and line a baking sheet with parchment paper or a silicone baking mat.Add the oats to the skillet, and toast, stirring often, for about 5 minutes, or until they just lightly brown and are fragrant. Add the coconut and cook and stir for just 20 seconds. Remove from the heat and immediately stir in the coconut oil mixture until fully combined.Pour the mixture out onto the prepared baking sheet, immediately add the berries and chocolate, and stir until thoroughly combined. Roughly flatten the mixture, and let sit to harden. If antsy, place it in the refrigerator or freezer to hasten the process.
Step by step:
1. In a small bowl, whisk together the sweetener, oil, vanilla, stevia (to taste), and salt.
2. Heat a non-stick skillet over medium heat and line a baking sheet with parchment paper or a silicone baking mat.
3. Add the oats to the skillet, and toast, stirring often, for about 5 minutes, or until they just lightly brown and are fragrant.
4. Add the coconut and cook and stir for just 20 seconds.
5. Remove from the heat and immediately stir in the coconut oil mixture until fully combined.
6. Pour the mixture out onto the prepared baking sheet, immediately add the berries and chocolate, and stir until thoroughly combined. Roughly flatten the mixture, and let sit to harden. If antsy, place it in the refrigerator or freezer to hasten the process.
Nutrition Information:
covered percent of daily need
