These cinnamon and orange fat bomb bars are my go to for a super tasty energy hit with zero added sweetness.
There were born out of my desire to eat a tasty bar that was packed with flavour, goodness and had minimal impact on my blood sugars. Having a low carbohydrate count makes these bars a great option for those looking to lose weight, gain energy as part of an anti-inflammatory diet and lifestyle.
I added the Himalayan rock salt to give extra of flavour, the cacao nibs are a fantastic source of iron, magnesium and add a delicious texture to the bar. The cashews are a great source of copper, an important component of many enzymes in the body. The peanuts are deliciously salty and a great source of choline (a great aid for pulling fat out of the liver).
Once you’ve tried one flavour, it’s easy to adapt and make all sorts of varieties. I’ve made raspberry bullions, dark chocolate with hazelnut butter and there will many more varieties to come! Watch this space for more varieties!
Cinnamon & Orange Fat bomb bars
250g cashew nuts
300g organic desiccated coconut (unsulphered)
2 heap teaspoon cinnamon
½ teaspoon salt
Orange oil 5ml
30g of cacao nibs
Salted peanuts 40g
Zest of an orange
Add the cashew nuts and desiccated coconut to a high power blender to make a nut butter and coconut butter. Alternatively, use a pre-made nut butter and coconut butter. Soften first by gently heating if you are using a jar of coconut butter and cashew butter. Those local to Clevedon can get both nut butter and coconut butter made to order at the Sow & Arrow store.
Sprinkle your peanuts and cacao nibs into a mould of choice.
Combine the remaining ingredients with the nut butter and coconut butter. Spoon the mix into the moulds and refrigerate for two hours (of freeze for forty five minutes)
Push out the moulds, store in an air-tight container in the refrigerator. These are BIG bars! You can certainly make smaller ones or chop in half to a super-low carb option.
Macronutrients per bar:
Carbs: 8.5g Fat: 35g Protein: 5.4g