|On the trail to Loon Lake|
As if being in a beautiful place weren't enough, there also was chocolate! I made Cacao Nib Backpacking Bars to munch on. Trust me. These were crunchy, extra chocolatey and satisfying.
|Misha in camp|
Cacao Nib Backpacking Bars
|Cacao Nib Backpacking Bars|
- 1 cup raw or toasted sunflower seeds plus 1 cup raw cacao nibs
- 2 T. chia seeds
- 2 T. raw cacao powder
- 1/2 cup unsweetened applesauce
- 2 T. tahini
- 2 T. olive oil
- 2 T. water
- powdered stevia to taste
- pinch of sea salt
- Optional: 2 T. cacao nibs for topping
- Preheat oven to 250 degrees. Spray a cookie sheet with pan spray.
- Grind all seeds and cacao nibs (except for optional 2 T.) in a coffee grinder. Remove to a bowl and set aside.
- Combine applesauce, oil, tahini, water, stevia and sea salt in a food processor. Add the ground seeds and nibs and process until mixture comes together into a sticky dough.
- Spread the dough in a rectangle about 1/4-inch thick on a sprayed cookie sheet.
- Spinkle optional 2 T. cacao nibs over top and press in with hands.
- Bake in the preheated oven for about 45 minutes. If the top is dry, cut the rectangle into about 16-20 pieces and separate the pieces to leave space between them.
- Continue baking for up to another hour until the bars are crispy.
- Allow to cool and store in ziploc bags in the freezer for your adventure plus chocolate fix.
|Nika says, "More backpacking trips, please."|