Magical Chocolate Cherry Cashew KIND Bars
Magical Butter
32
10 minutes
Ingredients
Dry Ingredients
- 1 cup Roasted, Unsalted Almonds
- ½ cup Unsalted Cashews
- ¼ cup Puffed Millet or Puffed Rice
- ¼ cup Coarsely Chopped Dried Cherries
- ¼ teaspoon Salt
Wet Ingredients
- 3 tablespoons Maple Syrup, Brown Rice Syrup, or Light Corn Syrup
- 1 tablespoon frozen apple juice concentrate thawed
- 2 tablespoons Magical Honey
Tools
- Granola Molds
- Non-stick Spatulas
Directions
- Preheat the oven to 325° Fahrenheit.
- In a large bowl, stir the wet ingredients together until they are evenly mixed.
- Add dry ingredients except salt to the bowl with the syrup mixture. Stir until evenly mixed. Sprinkle salt over the top and then mix.
- Using a spatula, pour the entire mixture into two MagicalButter granola molds. Use the spatula or a greased utensil to compress it into a very tightly-packed layer. If you don’t have the MagicalButter mold, you can use a parchment paper-lined 8”x 8” pan.
- Bake for 25-35 minutes.
- Allow bars to cool in the baking tray for about an hour.
- Line a cookie sheet with parchment paper or wax paper.
- For the chocolate coating, heat the chocolate and coconut oil in a bowl in the microwave at 15 second intervals until it is liquid. Stir in peppermint extract.
- Dip the bottom of each bar into the melted chocolate and place on the cookie sheet.
- For the chocolate drizzle - prep a drizzling bag by cutting the corner off of a zip-lock bag.
- Heat the chocolate and coconut oil in a bowl in the microwave at 15 second intervals until they are melted. Mix it with a spoon, then spoon it into the bag and drizzle it over each bar in a zigzag pattern.
- Place the bars in a freezer for 10-20 minutes. Remove when chocolate has solidified. Store in a cool dark place.
