Chocolate Ginger & Macadamia Snack Bars

Chocolate Ginger & Macadamia Snack Bars 1

My first recipe for 2018 is a chocolate one! My boys love snack bars, as they make the perfect portable snack for when they’re on the go. These chocolaty flavoured bars have a light, crunchy texture from the rice puffs and roasted macadamia nuts. The uncrystallised ginger then gives a slightly chewy texture, with a warm and spicy flavour to match. I then dip the bases in raw chocolate and drizzle more raw chocolate over the top for good measure, because you can never have too much chocolate! What more could you ask for in a snack bar?

Chocolate Ginger & Macadamia Snack Bars 2

What I love about making snack bars is that they’re really easy to make and they store well in the fridge for about a week. You don’t need any fancy kitchen equipment either, as you just simply pour the wet ingredients into the dry, mix it all together, press into a pan and place in the fridge to set. That’s all there is to it! I have a couple of different recipes already on my blog, including Caelan’s all time favourite snack bar the Choc Almond, Cranberry & Chia Snack Bars, together with my husband’s favourite, the Almond & Apricot Snack Bites.

As Caelan is anaphylactic to peanuts, the cashew butter I use in these bars is manufactured in a peanut-free facility. Luckily he can still eat tree nuts, so its fantastic that companies are now providing peanut-free tree nut products like this.

For accurate cup measurements, I sift the raw cacao powder before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.

Makes 12 Bars

Ingredients
Dry
120g (4.2 ounces or 3 cups) crispy rice puff cereal (I use this brand)
39g (1.4 ounces or ⅓ cup) almond meal/flour
5 tablespoons amaranth puffs
5 tablespoons quinoa puffs
Wet
125ml (½ cup) rice malt syrup or brown rice syrup (I use this brand)
85g (3.0 ounces or ⅓ cup) cashew butter (I use this brand)
39g (1.4 ounces or 3 tablespoons) coconut oil
20g (0.7 ounces or 4 tablespoons) raw cacao powder, sifted (I use this brand)
2 teaspoons (10ml) pure vanilla extract
⅛ teaspoon (0.625ml) salt
Stir Through
70g (2.4 ounces or a slightly heaped ½ cup) roughly chopped macadamia nuts, toasted
60g (2.2 ounces or slightly heaped ⅓ cup) roughly chopped uncrystallised ginger (I use this brand)
Raw Chocolate
60ml (¼ cup) raw cacao butter, melted (I use this brand)
20g (0.7 ounces or 4 tablespoons) raw cacao powder, sifted (I use this brand)
2 tablespoons (30ml) pure maple syrup

Preheat the oven to 145C and place the chopped macadamia nuts in a cake pan or on a tray. Bake them until they are golden brown and then transfer to a bowl to cool.

Line a 28cm x 18cm slice pan with baking paper or parchment, leaving enough overhanging so you can easily lift the slice out once its chilled.

In a separate bowl, stir the dry ingredients together, including the cooled nuts and chopped ginger, then set aside.

Add the wet ingredients to a small saucepan, warm through over a low heat until well combined and then pour this into the bowl with dry ingredients. Stir this well to combine and then transfer the mixture to the prepared pan.

Step 1

Use the back of a spoon, or sturdy spatula, to firmly press the mixture down into the baking pan, so that the surface is even. Then place the pan in the refrigerator to set for about 3 hours.

Step 2

Once the slice has set, remove it from the pan. Use a sharp knife to cut the slice lengthways into 3 and then cut these again into 4 even pieces.

Step 3

To make the raw chocolate, add all the ingredients to a small bowl and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. Pour the chocolate into a small rectangle container, then line a chopping board with baking paper/parchment.

Take a bar and dip the base into the chocolate, just enough to cover the base, and let the excess dip off before placing it on the baking paper/parchment. When the raw chocolate starts to thicken, just give it a very quick zap in the microwave. It will literally only need a few seconds, but give it a quick whisk before using it. Then continue with the remaining bars.

Step 4

Next, pour the chocolate through a small fine mesh sieve into a small bowl, to help remove any particles that may have come off from the bars. For the chocolate drizzle to go on top of the bars, I first make a paper cone from baking paper/parchment, for piping the chocolate. However, you could also just use a teaspoon to drizzle the chocolate over instead. If you want step-by-step instructions for making a paper cone, click here. Pour the sieved chocolate into the paper cone, remembering to make sure that you hold the notch, so that the cone doesn’t unravel. With a pair of scissors, snip the tip off the end of the cone and pipe the chocolate in a zigzag motion over the top of each bar. Just remember that you won’t need to to use a lot of pressure to squeeze the paper cone.

Step 5

Place the bars in the refrigerator to set.

Store the bars in an airtight container in the refrigerator.

Storage Tip – I line the base of a large airtight container with baking paper/parchment. I put the first layer of bars on the bottom and then add another piece of baking paper over the top before adding another layer of bars.

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
120 °C = 100 °C Fan = 250 °F  = Gas Mark ½
140 °C = 120 °C Fan = 275 °F = Gas Mark 1
150 °C = 130 °C Fan = 300 °F = Gas Mark 2
265 °C = 245 °C Fan = 325 °F = Gas Mark 3
180 °C = 160 °C Fan = 350 °F = Gas Mark 4
190 °C = 170 °C Fan = 375 °F = Gas Mark 5
200 °C = 180 °C Fan = 400 °F = Gas Mark 6
220 °C = 200 °C Fan = 425 °F = Gas Mark 7
230 °C = 210 °C Fan = 450 °F = Gas Mark 8
240 °C = 220 °C Fan = 475 °F = Gas Mark 9
250 °C = 230 °C Fan = 500 °F = Gas Mark 10

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