I love chocolate. You too? Unfortunately, with this healthy diet o’ mine, I can't settle for a candy bar or a chocolate cupcake. That doesn’t mean I don’t get my chocolate fix though!

This recipe for raw chocolate chia energy bars results in a sweet, chewy, chocolatey, yummy bar. Which is also healthy, and nourishing. Meaning guilt free indulgence, man! On top of being a healthy chocolate option, they are really versatile. You could have one for breakfast, a pre-workout boost, or a late night snack you won’t regret eating in the morning.

I know it seems unbelievable that these bars would be healthy as well as delicious, but here are the facts. Chia seeds could be considered a super superfood. They contain 7 times more vitamin C than oranges, and 8 times more omega 3 than salmon. As if that wasn’t awesome enough, chia seeds also have a positive impact balancing blood glucose levels, making it an awesome choice for diabetics.

I have been looking for more ways to incorporate chia seeds into my life anyway, since they also have weight loss abilities, so I will be making these bars a lot.

Cacao powder is associated with better brain function and improves cardiovascular health, making this bar a perfect before school snack for kids who sit in desks all day.

Cacao powder helps with blood flow to the arteries and the avoidance of blood clots. It is also an antidepressant, meaning it makes you happy by boosting your endorphins.

Here is the tutorial:

For this recipe you will need pitted dates, chia seeds, cacao powder, vanilla powder, and/or almond extract, slivered almonds, and oat flour if you find the bars too sticky.

Place dates in a food processor and process until a thick paste/dough forms. It will come off of the sides and form a ball.

Add the cacao powder, chia seeds, coconut, oil, almond extract and vanilla. Pulse until combined. Then add the slivered almonds and process until it holds together when pressed.

Pour out the mixture onto a piece of parchment paper or wax paper. Cover with another sheet of parchment paper and roll it out into a ½ inch thick rectangle using a rolling pin. Wrap tightly and pop in the fridge for 4-6 hours or overnight.

Cut into 8 bars. Store by wrapping the individual bars in parchment and putting them in a container in the refrigerator.

Chia Seeds	Coconut Oil	Heirloom Almonds