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Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside. Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and.
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Add the dates and nuts to a blender or food processor and pulse for 30-40 seconds to chop everything up, then blend for 40-60 seconds until everything is evenly mixed. Line an 8 x 8 pan with parchment paper and flatten the mixture into the pan. Top with some more sliced almonds or peanuts. Freeze for an hour until firm.
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Preheat oven to 325 degrees F. Spray 8x8 baking dish with cooking spray. In a medium bowl, mix all dry ingredients together. In a small bowl, mix together maple syrup and peanut butter until combined. Pour into medium bowl and fold until incorporated. Transfer mixture to prepared baking dish.
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Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes. Step 3. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly. Step 4. Place chocolate in a heatproof bowl.
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To make the base, place the cashews, dates, and coconut oil in mixing bowl and blend 45 seconds / speed 7. Press the cashew mixture onto to the bottom of the lined loaf pan. Place in freezer for 15 minutes. To make the filling, add dates, almond butter, and salt in mixing bowl.
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Melt it in the microwave in 30-second sessions, stirring after each session. Mix in the oil. Pour the melted chocolate into a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings. Cover the pan with plastic wrap and freeze it until the chocolate is set, for about 30 minutes.
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Melt slowly over low heat while stirring gently (if the heat is too high it will become lumpy) Pour chocolate into lined pan, sheet pan, or baking dish and lightly shake the pan (or use a spatula) to make the chocolate an even thickness. Add nuts and sprinkle sea salt over the top. Place in refrigerator for 1 hour.
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In a double boiler over medium-high heat, melt the chocolate with the ground flax. Stir frequently until no large pieces of chocolate remain.*. Spread the melted chocolate into a thin, even layer on the lined baked sheet.*. Sprinkle your chopped nuts, seeds, and cherries evenly over the melted chocolate.
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Spray a large mixing bowl with nonstick spray. This is to keep the cooling bar mixture from sticking to the bowl. In the bowl combine almonds, peanuts, walnuts, puffed rice cereal and flaxseed meal. Set aside. In a small pot combine molasses, honey, vanilla, and kosher salt. Stir to combine.
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1 tablespoon ground golden flaxseeds. 10 oz 60% (or more) dark chocolate. Directions: Toast almonds and pecans at 350 degrees for 5 minutes. Set aside to cool. Meanwhile, line an 11x7 glass pan with wax paper, making sure you come up the sides of the pan (you want to be able to lift the bars out of the pan to slice.)
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Place the dark chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). Stir until the chocolate melts and temperature is around 124 degrees F, but no higher 130 degrees F. Remove from heat and cool, stirring constantly, to between 82 degrees F and 84 degrees F.
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Melt chocolate: Using stovetop and small saucepan over low heat, melt chocolate, stirring frequently until smooth. Pour over bars and spread evenly. Chill: Place bars in freezer for 10 minutes to allow chocolate layer to set, or fridge for a about 30 minutes. Remove bars from pan and place on cutting mat for easier slicing.
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Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
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Pour the butter mixture over the dry ingredients in a large bowl, again let cool 8-10 minutes then mix in the chocolate chips, press the mixture into the prepared pan. Sprinkle some chocolate chips over the top, if desired. Bake for approximately 20-25 minutes. Let cool completely then cut into pieces.
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Remove from the heat and stir in 2 tablespoons peanut butter and the vanilla. Stir in the coconut. Press the mixture into the prepared baking dish. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour. 3. Melt the chocolate in the microwave until melted and smooth. Let cool 10 minutes. 4.
