Vegan Chocolate Nut Bars
Vegan Chocolate Nut Bars - smart treat with crunchy seeds. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Nuts are an important source of iron and protein, especially for vegans. They also score points with healthy fats and cell-protecting vitamin E.
Not a fan of hazelnuts? No problem! These vegan nut bars can be prepared with all kinds of nuts or seeds. This sweet treat with pumpkin seeds, pecans, or walnuts is especially smart.
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 186 mg | (5 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 6 ozs ground almonds
- 14 ozs Spelt flour
- 7 ozs Raw cane sugar
- salt
- ½ Vanilla bean
- 11 ozs vegan Margarine
- 7 ozs almonds
- 7 ozs chopped Hazelnuts
- 7 Tbsps Shredded coconut
- 6 Tbsps Dark couverture chocolate
Preparation steps
Mix ground almonds, flour, 3 Tablespoons raw cane sugar, and 1 pinch of salt. Halve the vanilla pod lengthwise and scrape out the pulp with a knife. Add the pulp with 8.5 ounces margarine to the flour mixture and knead everything into a crumbly dough. Add some cold water (approx. 3 oz) and knead the mixture into a firm dough. Then place the dough in the fridge for 30 minutes.
Meanwhile, bring 7 ounces of water with the remaining sugar and scraped vanilla pod to the boil. Simmer for 4-5 minutes, remove the pod and then remove from the heat. Stir in remaining margarine and let it melt. Then fold in nuts and coconut flakes.
Roll out the dough on a baking tray lined with baking paper, spread in the nut mixture and bake in a preheated oven at 350°F for 30 minutes.
Let the baked dough cool completely for about 30 minutes. Remove from the baking tray with the baking paper and cut into small corners with a knife. Melt the chocolate coating over a water bath, decorate the nut corners with it and let it cool down again.
