Find out why chia seeds and chocolate are a match made in heaven.
1/4 cup chia seeds
1/4 cup flaxmeal
1/2 cup chocolate chips ( preferably bittersweet )
1/2 cup almond flour
1 1/4 cups quick-cooking oats ( not instant )
1/4 cup sesame seeds
1/2 cup almond butter
1/4 cup honey
1/4 cup coconut oil
1/2 tsp kosher salt
Preheat the oven to 350°F. Line an 8- or 9-inch square pan with 2 sheets of parchment paper to make a sling, leaving a couple of inches of overhang on all sides so you can easily lift out the cooled bars. Sprinkle a pinch of flaky sea salt over the parchment paper (trust me).
In a large bowl, combine the chia seeds and flaxmeal and whisk in 1/2 cup room-temperature water. Set aside until the mixture creates a gel, about 4 minutes. Stir in the chocolate chips and almond flour.
In a large skillet, toast the oats over medium heat, shaking the pan often, until fragrant, 4 to 5 minutes. Add to the chia mixture. Add the seasame seeds to the skillet and shake pan to toast until evenly golden, 1 to 2 minutes. Add them to the bowl with the chia mixture and stir to combine.
Add the almond butter, honey, coconut oil, and kosher salt to the skillet and cook, stirring often, until the mixture comes to a simmer, about 2 minutes. Pour over the oat mixture and stir and mash to combine.
Transfer the mixture to the prepared baking pan and use the bottom of a cup to press the mixture into the pan, making a firm, even layer.
Bake for 20 to 25 minutes, until the bars are fudgy but firm enough to handle. Remove from the oven and immediately score the dough; leave in the pan to cool. Lift the bars out of the pan, break them apart, and enjoy, or store in an airtight container for up to 3 days.
Looking for a warm, gooey breakfast treat that still packs a nutritional punch? This recipe calls for healthful almond butter, coconut oil, and chia seeds, so you can feel guilt-free when you indulge in these bars.
From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.