This healthy version of chocolate oat crunchies is absolutely delicious and were given the thumbs up by my two teenage kids which is a huge sigh of relief for me.
I have tried many healthy versions of muffins, crunchies etc only to be really disappointed when they taste nothing like their unhealthy counterparts, however these are great.
Instead of using syrup to bind the ingredients we used some dark chocolate and tahini and to top it off they are full of essential fats, minerals, protein and vitamins due to the seeds hidden within.
Approx 5GL per serving
This is an adapted version of the chocolate oat crunchies taken from the book Smart Food for Smart Kids by Patrick Holford and Fiona McDonald Joyce.
Course: puddings, Snack
Cuisine: Wheat Free, gluten free
(if you are a celiac patient make sure that the oats are certified gluten free)
100 grams Dark Chocolate good quality 70% coco minimum
2 tbsp Tahini or hazelnut butter
50 grams Porridge Oats
50 grams Nuts unsalted, chopped
50 grams Dessicated Coconut
50 grams Pumpkin Seeds chopped
1 tbsp Flaxseeds ground
1 dash Ground ginger or cinnamon
Servings: 10 crunchies
Melt the chocolate on a low heat in a pan then stir in the tahini butter. Put ten paper cake cases on a baking sheet or in a muffin tray like in my picture. Mix the dry ingredients together then mix into the chocolate until evenly coated. Then spoon the mixture into the ten paper cases and leave in the fridge until they are set.
From My Kitchen To Yours
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