BeetCocoa & TrailBlazer Bars

I’m a total morning person. It’s when my productivity is at its peak…and well, so is my hunger. Before we hit the road to Vancouver, I enjoyed our mountain view one last time while downing some BeetCocoa & TrailBlazer Bars – they’re packed full of fibre, minerals, antioxidants, and other super foods. The only trails I may have blazed that day where the streets of Van, but the bars (I ate 2:) tied me over for at least 4hrs. Then we happened to stop by Granville Island & stocked up on some fresh produce. Oh yeah, AND my favourite Masala Chia Tea – SO good. You can find it at the Granville Island Tea Company Ltd. Surprisingly, most of the province is experiencing very low temperatures for June so hot drinks are still in high demand. Hopefully July will bring some good SUN game so my garden can catch-up!

BeetCocoa & TrailBlazer Bars
Author: thecrimsonsink
Ingredients
BeetCocoa
  • 1 cup fresh beet juice, strained
  • 1&1/2 cups almond milk, unsweetened
  • 2 tbsp organic cocoa powder
  • 1 tbsp pure honey or maple syrup
  • pinch of sea salt
TrailBlazer Bars
  • 1&1/2 cups quinoa flakes or gluten free rolled oats
  • 1/2 cup hemp hearts
  • 1/4 cup ground flax
  • 1/4 cup raw sunflower seeds
  • 1/2 cup unsweetened coconut, shredded
  • 1/4 cup raw European pumpkin seeds or pepitas
  • 1/3 cup organic goji berries, dried
  • 1/4 cup organic blueberries, dried
  • 1/2 cup 70% chocolate chunks or chips
  • 3/4 cup organic brown rice syrup
  • 1/3 cup almond butter
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
Instructions
BeetCocoa
  1. In a pot over medium heat, add all of the ingredients. Whisk well. Bring to a boil and turn off heat. Whisk again - ensures no lumps. Ready to serve.
TrailBlazer Bars
  1. In a large bowl combine the quinoa flakes, hemp hearts, ground flax, sunflower seeds, coconut, pumpkin seeds, goji berries, blueberries, and chocolate chunks. Stir and set aside.

  2. In a pot over low/med heat, add the brown rice syrup, almond butter, and sea salt. Stir and bring to a low boil. Allow to boil for 2mins without stirring. Remove from heat and add the vanilla. Stir well. 


    Pour the warm mixture over the bowl of ingredients that was set aside. Gently fold until completely combined - it will take some muscle. *The chocolate may soften if the liquid mixture is too warm but it will cool quickly so just keep folding. 


    Line a 9x9inch baking sheet with parchment paper and spoon in the bar mixture. Lightly wet your hands and press down, spreading the mixture out evenly. 


    Store in the fridge for at least 1hr, or freezer for 15mins, to set. Cut into desired size bars/pieces and enjoy. Keep in fridge. Good for +10days.

Recipe Notes

~TrailerBlazer Bars...I loove using quinoa flakes as they're finer in texture, easy on digestion, & contain essential amino acids - GoGo Quinoa is my brand of choice. You should be able to order them from Amazon if you can't find them in store - they're worth it!

~BeetCocoa...add a shot of espresso to your mug for an extra kick of caffeine.

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