1/2 cup walnuts (toasted) 1 cup Turkish dried apricots 3/4 cup golden raisins 3 cups whole grain puffed wheat 2 tbsp vanilla extract 1/2 tsp cinnamon (ground) 1 3/4 cups hemp milk (unsweetened) 16 oz bittersweet chocolate (70%, finely chopped) 1/2 cup pecans, unsalted and toasted
Combine the walnuts and pecans in a food processor. Using on/off turns pulse until finely ground. Add the apricots and raisins, and pulse until the mixture becomes sticky and starts to form a ball. Add the puff wheat; pulse until finely ground and a loose mixture. Add the vanilla and cinnamon, and process until the mixture is very sticky and begins to clump together.
Transfer the mixture to an 8-by-8 inch glass or metal baking dish. Spread the mixture evenly over the bottom of the dish. Using a flexible spatula, press firmly on the mixture to achieve even thickness. Or you can cover the mixture with plastic wrap and press into the bottom of the dish with a heavy flat-bottomed object to evenly spread and compact the mixture, then remove the plastic wrap.
In a heavy medium saucepan, bring the milk to a simmer over medium heat. Remove the saucepan from the heat. Immediately add the chopped chocolate to the milk and whisk until the chocolate is melted and smooth. Pour the melted chocolate over the top of the pressed walnut mixture, then spread the chocolate evenly to cover completely (chocolate layer will be as thick as the walnut mixture). Cover and refrigerate until the chocolate is set, at least 2 hours. Using a sharp knife, cut into 24 bars.
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