Creamy Choc Squares

Love yourself some chocolate? Me too!

But if you're anything like me, you also want to feel satiated & avoid a blood sugar roller coaster from the chocolate treat you reach for. Having a fibre source, adequate protein and nourishing fats certainly help.

One of my other loves is getting in the kitchen and creating my own healthy versions of recipes. Recently I put my own spin on a Danielle Walker fav & I wanted to share my much less sweet & gut friendly version with you- Creamy Choc Squares.

I served them up with my Healthy Brownies for my daughters recent birthday and they were a big hit.  

So next time you're looking for a chocolatey treat, that's not too sweet, whip up my Creamy Choc Squares for entertaining, or to stock away in your freezer and nibble on as a dessert.

Choc Cashew Squares

Makes 24 squares

What You'll Need:

Filling

1/3 cup real maple syrup

1/2 tsp Himalayan or Celtic Sea Salt (I personally use Seaweed salt for the addition of iodine for my thyroid health)

1 cup cashew or macadamia butter (or combination of your fav nut butters)

1 tbsp collagen 

1/2 cup arrowroot powder

5 tablespoons coconut flour (this is the fibre source)

1/4 cup melted ghee or coconut oil

1 tsp vanilla extract

Topping

1 cup chocolate melts (or the darkest chocolate you can source such as Lindt 90-95% chocolate, chopped)

2 tsp extra virgin coconut oil

OR you could leave off the choc topping and mix through into the filling mixture, 1/4 cup of your fav dark choc chips (I love Loco Love brand).

What You'll Need To Do:

Line a baking dish (roughly 25 x 20cm), with extra hanging over the long sides. If not covered, grease the short ends with some coconut oil, butter or ghee. 

Add 2 inches of water to a small saucepan and bring to a simmer. Sit a heat proof bowl over top and add your chocolate and 2 tsp coconut oil into the bowl, being careful not to let the bowl touch the water. Stir the chocolate mix until fully melted and turn off the heat.

In a bowl, stir together the nut butter, maple syrup, arrowroot powder, coconut flour, ghee/ coconut oil, vanilla and salt. Stir well until all combined and press the mixture into your lined baking dish. 

Pour the melted chocolate mixture overtop of the nut butter mixture and use a scapula to smooth over. 

Cover the top of the baking dish with cling wrap/ beeswax wrap and cool in the fridge for 1 hour, or until set.

Once ready, lift the long sides of the baking paper up and place the whole slice onto a chopping board. Cut the slice into roughly 24 squares and enjoy!

Store leftovers in an airtight glass container in the fridge for 2 weeks or freezer for 3 months. 

Looking for more recipe inspo, specific for healthy hormones & metabolism? It's all included here.