Saturday, April 24, 2010

Almond Chocolate Sesame Bars

Gosh- I couldn't figure out what to name these! There are so many great I mention the almonds, sesames, you have to mention the chocolate, what about the flax?, and then they are kind of layered bars too....Hopefully the picture will suffice. This is a great dessert or treat to serve at a party. They are sweet with a little bit of savory, little bit of crunch with some deep rich chocolate. Some nutrition info: sesames and sesame oil have a very positive effect on white blood cell count (your immune system)-- I've seen the blood tests to prove it, the only thing is that they have high omega 6's (not so good), so I have counter balanced them in this recipe by adding flax meal which is very high in omega 3's. THEN...there's the coconut oil in the chocolate--coconut oil is soooo good for you, medium fatty acid, connected to weight loss, antibiotic properties, great enzymes-- its a super food people. *Sighhh maybe I'll have dessert all day :-)

Allergy Resume: Primal, Grain-free, Sugar-free, Dairy-free, and of course Gluten-free!

3/4 cup Almond butter
1 egg
3 tablespoons Sesame oil
3 tablespoons Flax meal
3 teaspoons Stevia
1 teaspoon Salt

Preheat oven to 350. Place almond butter, egg and sesame oil in bowl and mix well. Add flax meal, stevia and salt. Let sit for a few minutes to let the flax meal soak in moisture. In a loaf pan (think loaf of bread), line with tin foil and grease well. Pour batter, it should only be about 1/2 an inch thick. Bake for about 20 minutes until a tooth pick comes out clean.

Chocolate ingredients:
1/4 cup Coconut oil
1 1/2 tablespoons Heavy whipping cream
1 tablespoon Stevia
2 square of Unsweetened baker's chocolate or 3 tablespoons cocoa powder
1 teaspoon Sesame oil
2 teaspoons Sesame seeds

Place coconut oil in pan on low heat until it melts. Add chocolate and mix well (with heat still on), next add stevia, sesame oil and sesame seeds. Mixture should be very liquid and warm but not simmering. Add cream and stir for about 2 minutes. If the cream and chocolate liquid separate, remove from heat and continue to stir. You'll have to wait for it to cool before it will combine so just keep on string, when it is cohesive. When the almond layer (from above) is cooled pour the chocolate layer on top and put in the freezer to cool. When the chocolate layer has hardened cut and serve. I actually stored them in the freezer so that the almond layer was extra crunchy, they thaw very quickly so no need to worry about serving ice blocks, but the chocolate will look a little frosted. ENJOY!