Spicy Chocolate or Carob Bars

Written By Anne

Corn flour (or cornmeal) works nicely in this recipe and is naturally gluten free.

The perfect snack!

 

Prep time: 30 min

Cook time: 40 to 45 min

Servings: 16

Course: Snack, breakfast, dessert

In the fridge: 5 to 7 days (or more)

in the freezer: 3 to 6 months

Equipment: blender, mixing bowl, large fine mesh strainer

Photo: recipe with cornmeal as written, with plantain flour, with tiger nut flour (from top to bottom)

SPICY CHOCOLATE or CAROB BARS

Author: Anne Charbonneau

Ingredients

in the blender:
  • 160 g (1 1/4 cups) whole pitted dates (or 160 g, 1 cup chopped dates)
  • 240 g (1 3/4 cups) raisins
  • 480 ml (2 cup) unsweetened plant-based milk
  • 20 g (2 Tbsp) chia seeds
  • 2 Tbsp (30 ml, 24 g) coconut oil
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 30 g (1/3 cup) unsweetened cocoa or carob powder
  • 1 1/4 tsp ground cinnamon
  • 1 1/2 to 2 tsp chipotle powder (or 1 tsp cayenne, or 1 small hot pepper such as serrano pepper, or none of these for a mild brownie)
dry ingredients:
  • 110 g (1 cup) corn flour or cornmeal
  • 70 g (1/2 cup) chocolate or carob chips
  • 45 g (1/3 cup) chopped peanuts or walnuts
  • 40 g (1/3 cup) raisins
topping:
  • some unsweetened cocoa or carob powder (about 1 Tbsp)

Instructions

  1. Preheat oven to 370 °F (190 °C).
  2. Oil one 9 x 13” (22 x 33 cm) baking dish, or two 8 x 8” (20 x 20 cm) baking dishes, with a small amount of coconut oil.
  3. In a blender, mix well the first 10 ingredients.
  4. Put aside.
  5. In a mixing bowl, sift the corn flour or cornmeal.
  6. Add the chocolate or carob chips and, if desired, the chopped peanuts or walnuts.
  7. Add the contents of the blender and mix well.
  8. Pour and spread the mixture into the baking dish.
  9. On top of the batter, sift some cocoa or carob powder.
  10. Bake for 40 to 45 minutes.
  11. Let cool down in the baking dish.
  12. Cut in 16 servings and refrigerate or freeze. Serve cold or at room temperature.

Notes

Corn flour or cornmeal are both naturally gluten free.

Adding peanuts or walnuts will provide extra protein and some healthy fat in each serving.

To cut down on the sugar, omit the 2nd amount of raisins (the 40 g, 1/3 cup).


VARIATIONS

Substitute the corn flour/cornmeal with 100 g (3/4 cup) of plantain flour or green banana flour, or with 100 g (1 cup) of tiger nut flour, if those flours are available where you live. They are, as well, both naturally gluten free and delicious with chocolate or carob! Bake 5 minutes longer if using tiger nut flour.


Several other flours (like sorghum, spelt, your favorite gluten free flour mix, or even buckwheat, oat or garbanzo flour) should work as a substitute for the corn flour/cornmeal. I have not tried them all with this specific recipe but did with a similar one and it all worked. If you’re into trying things, go for it, keeping in mind that different flours have different weight, texture, etc., so baking times can be different. Have fun!


SWEET TOOTH?

Substitute 120 ml (1/2 cup) of the plant-based milk with maple syrup.


ALLERGIES

  • nuts: omit them
  • chia seeds: replace with whole flax seeds (same amount), or 20 g (3 1/2 c. à soupe) of ground flax seeds


OIL FREE: replace the coconut oil with maple syrup or with apple sauce


NOT A FAN OF RAISINS?

I love raisins! But if they are personally not your thing, then dates come in handy. Substitute the first amount of raisins with whole pitted dates and the second amount of raisins with chopped dates.


© 2022, Anne Charbonneau, www.creatively-delicious.com

TIP

Best quality ingredients = best quality desserts.

Bake 2 days ahead for optimal flavor (although I never wait 2 days to start eating them…)!

Just a note that I use glass baking dishes. Please, see FAQ for more information.

NUTRITION

Amount per serving (16 servings per recipe)

Calories: 190  | Carbohydrate: 30 g  |  Protein: 3 g  |  Fat: 7.5 g  |  Saturated Fat: 3.5 g  |  Cholesterol 0 mg | Sodium: 30 mg  | Potassium: 330 mg  |  Fiber: 4 g  |  Sugars: 18 g  |  Calcium: 60 mg  |  Iron: 1.5 mg

-Nutrition information is an estimate based on the recipe as written.

DID YOU MAKE AND ENJOY THIS RECIPE?

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Thank you, enjoy & bon appetit!

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Anne
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Ginger Bars