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Hello there gorgeous turmeric chocolate snack bars!
I have been wanting to bring the two of you together for a while now. Turmeric meet dark chocolate. Dark chocolate meet turmeric. May you live happily ever after! The End!
Really, I always knew that perfectly sweetened turmeric would match so well with dreamy dark chocolate but I didn’t know how to bring the two together.
Until I saw Pinch of Yum’s recipe for raw salted chocolate snack bars and thought, hey what if I add turmeric into that oat crust and then add that soft chocolate layer on top?!?! I got to work and what you see before you is our fairy tale dream come true!
To make these turmeric chocolate snack bars is simple. 15 minutes of hands on time + 15 minutes of hands off time for the bars to set in the freezer. A quick whiz of the food processor to make the crust and a simple whisk together of the cocoa powder and coconut oil to create the best chocolate layer ever.
These chocolate turmeric bars are super healthy. Packed with good for you crabs and fiber from the dates and oats, plus healthy fat from the coconut oil. The turmeric helps with inflammation and all sorts of magical things. Plus, they are gluten free (just use gluten free certified oats), dairy free, and vegan! WIN! WIN!
I mean just look at that luscious chocolate below!
I know, it totally looks like rich melted chocolate, right?!
Wrong. Here’s all you need to make this amazingness happen:
- melted coconut oil
- maple syrup, to sweeten
- and cocoa powder
that’s it!!! And when it sets in the fridge it turns into a soft, sink-your-teeth-into-it layer of dark chocolate.
And that soft velvety dark chocolate is sandwiched between perfectly sweetened date oat turmeric crust situation that’s warming. It’s like granola bar meets chocolate ganache bar!
Sign me up for a whole pan please!
You will love these turmeric chocolate snack bars. They are the perfect make ahead snack for lunch boxes, breakfasts, pre or post workout snacks, or even as healthy way to satisfy your sweet tooth.
Did I mention that the turmeric chocolate snack bars only takes 15 minutes of hands on time to make them?!
Oh yes, I did, but I think you needed to be aware of just how simple these little beauties are to make.
If you love golden milk lattes as much as I do you must give these turmeric chocolate snack bars a try. I know you will instantly fall in love and your mouth and stomach will live happily ever after.
The. End.
For real this time! lol
Healthy Turmeric Chocolate Snack Bars
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 8 to 12 bars 1x
- Category: snack, breakfast, dessert, chocolate, healthy, superfood, easy
- Cuisine: gluten free, vegan, dairy free, vegetarian
Description
Turmeric chocolate snack bars are packed with good-for-you ingredients. Perfect for a snack anytime of the day! And they’re gluten free and vegan.
Ingredients
- Turmeric Oat crust
- 1 3/4 cup pitted medjool dates (if not very sticky soak them in hot water for 10 minutes)
- 1 1/4 cups rolled oats (gluten free friendly, if needed)
- 1 to 2 teaspoons ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- Optional: 1/8 to 1/4 teaspoon ground cayenne pepper
- Chocolate layer
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup of agave nectar (honey won’t work because it’s too thick)
- 1/2 cup unsweetened cocoa powder (or sub cacao powder)
- Optional topping
- sprinkle of flaked sea salt
Instructions
- Prepare: If your dates are dried out and hard and not very sticky soak them in hot water for 10 minutes, do this now. Prepare an 8X8 baking dish by lining it with parchment paper and greasing it in coconut oil – set aside.
- make the crust layer: If you had to soak your dates drain them at this point. To a food processor add your dates, oats, turmeric, pepper, salt, and cayenne pepper (if using) – pulse until a find crumb has formed and the crust sticks together when squeezed between your fingers. Measure out 1/4 cup of the crust and set aside.
- Press crust into pan: Transfer the oat date crust mixture from the food processor to the prepared baking dish (still reserving the 1/4 cup that you measured out). Use your hands and the bottom of a measuring cup to press the crust into the pan so that it is well packed (see photo in post).
- Make the chocolate layer: Add all of the ingredients for the chocolate layer to a small mixing bowl, melted coconut oil, maple syrup, and cocoa powder – whisk until well combined and no lumps remain. The consistency should be thick but spreadable.
- Spread the chocolate layer:Pour the chocolate layer over top of the crust. Use a spatula to spread the chocolate out into an even layer.
- Add the topping: Sprinkle the reserved date oat crust over top of the chocolate and press it into the chocolate gently so that it will stick in the chocolate. Sprinkle with a little flaked sea salt, if desired.
- Freeze: cover and freeze for 15 minute, or until the chocolate has set.
- Cut into bars: Gently run a butter knife around the edge of the pan to loosen the crust and gently lift the bar out of the pan. Use a sharp knife to cut into squares.
- Store: Eat immediately or store in an air tight container in the fridge for up to 1 week.
Notes
Prep time does not include inactive time required for the bars to chill in the freezer (about 15 minutes)
Black pepper: Black pepper may sound like a strange ingredient to add but it does help our bodies to better absorb the health benefits of turmeric.
Recipeinspired by and adapted from Pinch of Yum
Per the author’s recommendation, I tried out the chocolate topping for this recipe atop a pie, and it was perfect! Soft, silky dark chocolate, yet firm enough to hold a “shell” shape when chilled in fridge.
That’s awesome that it worked out for you Heather! Thanks for sharing! I wish I could take a bite of that pie, it sounds delicious! 🙂