I’ve been trying to focus on eating lots of fruits and veggies this month, but sometimes it’s fun to splurge a little on something like these Paleo Chocolate Honey Bars! Between homeschooling 4 kids, running 2 businesses, singing at church, and a few other commitments, I burn a LOT of calories! This kind of healthy treat helps keep my tank full.
I’ve written a few times about the health benefits of nuts and dark chocolate, so now let’s talk about raw honey. Raw honey is certainly high in sugar, so it should be eaten in moderation, but it is way better for you than refined sugar. Refined sugar has been stripped of any nutritive value, where as raw honey has vitamins, minerals, and enzymes in it. The honey also does not cause your sugar to spike in the same way as sugar does. For more information on raw honey, including an explanation of its antibacterial properties, check out this article by Dr. Axe. I’m admittedly a health geek, but I think you’ll find his article really interesting!
Before we get to the recipe for the Paleo Chocolate Honey Bars, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
For the Crust and Honey Layers:
- 2 Cups Cashew or Almond Flour (I prefer cashew! If you don’t have any, put the raw nuts in your food processor and run it until they become a meal)
- 1/3 Cup Potato Starch
- 1 Tbsp Coconut Sugar
- 1/2 Tsp Sea Salt
- 1 Egg White (whisked)
- 2-4 Tbsp Coconut Cream
- 1/2 Cup Raw Honey
Preheat the oven to 350 degrees F and grease an 8×8 baking dish with coconut oil. Mix together all of the dry ingredients, then stir in the egg white with a fork. Add just enough coconut cream to bring the dough together into a ball. It will be clumpy when you stir it with the fork, but should come together fairly easily into a ball. Press the ball down flat, then use your fingers to push it down into the bottom and sides of your dish. Use a small pizza roller to smooth it out if necessary. If your fingers get sticky try dipping them into water. Make sure the crust is even and not too thick.
Bake for about 12 minutes, or until the crust is crispy. Spread out the honey on the warm crust, then place the whole thing in the refrigerator or freezer while you make your chocolate. It’s important for the honey to set up and be thick when you pour your chocolate mixture on top of it.
For the Chocolate Layer:
While the crust and honey cool down set up a double boiler on your stove top. It should look like this, and there should be about 2 inches of water in the pot:
Place the chocolate, cream, and vanilla into the double boiler. Turn your burner on medium/low, and stir frequently, while the chocolate melts. Keep the heat high enough to melt the chocolate, but not so high that it burns. The microwave also works for this step. Just set it at 20 second intervals, stirring in between.
Pour the chocolate mixture over the honey and set the whole thing in the fridge to set up. Once the chocolate has hardened, cut it into pieces and enjoy! My kids LOVED this one!