No Bake Superfood Chocolate Crunch with Milky Maca Berry, Cinnamon SuperSeed, and Java Jolt Variations

Need a gluten free and dairy free main course? No Bake Superfood Chocolate Crunch with Milky Maca Berry, Cinnamon SuperSeed, and Java Jolt Variations could be a super recipe to try. This recipe serves 4. For $5.23 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 934 calories, 26g of protein, and 52g of fat. From preparation to the plate, this recipe takes about 20 minutes. Many people made this recipe, and 106 would say it hit the spot. It is brought to you by Go Dairy Free. If you have blueberries, stevia, chocolate coffee bean, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is solid. Superseed Cinnamon Raisin Granola, Superfood Berry Cashew Cream No Bake Bars, and Java Crunch Ice Cream are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

Omit the blueberries

2 tablespoons maple syrup, honey, or brown rice syrup

Substitute seed butter for the coconut oil

Substitute chia seeds for the coconut

Use coffee dark chocolate for the chocolate

1 tablespoon melted coconut oil

3 tablespoons dried blueberries (or berries)

Substitute hemp seeds for the coconut

2 ounces maca dark chocolate

1 cup rolled oats (certified gluten-free if needed)

Dash salt

5 to 10 drops vanilla stevia, to taste

2 tablespoons unsweetened shredded coconut

½ teaspoon vanilla extract

Equipment:

whisk

bowl

baking paper

baking sheet

frying pan

Cooking instruction summary:

In a small bowl, whisk together the sweetener, oil, vanilla, stevia (to taste), and salt.Heat a non-stick skillet over medium heat and line a baking sheet with parchment paper or a silicone baking mat.Add the oats to the skillet, and toast, stirring often, for about 5 minutes, or until they just lightly brown and are fragrant. Add the coconut and cook and stir for just 20 seconds. Remove from the heat and immediately stir in the coconut oil mixture until fully combined.Pour the mixture out onto the prepared baking sheet, immediately add the berries and chocolate, and stir until thoroughly combined. Roughly flatten the mixture, and let sit to harden. If antsy, place it in the refrigerator or freezer to hasten the process.

 

Step by step:


1. In a small bowl, whisk together the sweetener, oil, vanilla, stevia (to taste), and salt.

2. Heat a non-stick skillet over medium heat and line a baking sheet with parchment paper or a silicone baking mat.

3. Add the oats to the skillet, and toast, stirring often, for about 5 minutes, or until they just lightly brown and are fragrant.

4. Add the coconut and cook and stir for just 20 seconds.

5. Remove from the heat and immediately stir in the coconut oil mixture until fully combined.

6. Pour the mixture out onto the prepared baking sheet, immediately add the berries and chocolate, and stir until thoroughly combined. Roughly flatten the mixture, and let sit to harden. If antsy, place it in the refrigerator or freezer to hasten the process.


Nutrition Information:

Quickview
934k Calories
25g Protein
52g Total Fat
97g Carbs
16% Health Score
Limit These
Calories
934k
47%

Fat
52g
80%

  Saturated Fat
15g
97%

Carbohydrates
97g
32%

  Sugar
47g
53%

Cholesterol
5mg
2%

Sodium
169mg
7%

Caffeine
335mg
112%

Get Enough Of These
Protein
25g
51%

Manganese
2mg
111%

Fiber
22g
90%

Phosphorus
709mg
71%

Iron
9mg
54%

Magnesium
163mg
41%

Calcium
327mg
33%

Copper
0.64mg
32%

Selenium
21µg
30%

Vitamin K
31µg
30%

Vitamin B1
0.42mg
28%

Vitamin C
18mg
22%

Potassium
759mg
22%

Vitamin B3
3mg
20%

Vitamin B2
0.31mg
18%

Zinc
2mg
18%

Vitamin A
749IU
15%

Vitamin E
1mg
11%

Folate
28µg
7%

Vitamin B6
0.13mg
6%

Vitamin B5
0.5mg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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