
Nut Bars with Chocolate Drizzle
The original version of this recipe called for maple syrup, but without its overpowering sweetness, the wonderful nut and chocolate combo really shines. Who needs the extra sugar? These are better without it! As Found in The Obesity Code Cookbook
Ingredients
- 3 oz almonds, pecans or walnuts raw or roasted
- 3 oz dates pitted
- 1 egg white
- 1 1/2 cups quinoa flakes
- 1/4 cup ground flax
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup olive oil
- 4 oz dark chocolate (70% cocoa)
- salt
Instructions
- Assemble, prepare, and measure ingredients. Chop nuts. Chop dates. Beat egg white to soft peaks. Preheat oven to 350°F/180°C. Have ready an 8-inch (20 cm) square baking pan.
- In a mixing bowl, combine nuts, dates, and egg white with quinoa flakes, flax, cinnamon, nutmeg, pinch of salt, and olive oil. Press into baking pan and bake for 30 minutes, or until firm and golden. Allow to cool in pan for 1 hour.
- Melt chocolate in a double boiler over low heat, or in a small bowl in the microwave. Drizzle over baked bars and allow to cool completely before you slice into bars and serve. Leftovers will keep at room temperature in an air-tight container for up to 3 days.
Nutrition
Nutrition Facts
Nut Bars with Chocolate Drizzle
Amount per Serving
Calories
113
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
1
mg
0
%
Sodium
4
mg
0
%
Potassium
98
mg
3
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.