Chocolate Energy Bars Recipe

 Copyright 2024 by Lisa Maliga

Chocolate Energy Bars

This one ticks a lot of boxes if you’re looking for nut-free, vegan, low-sugar and an easy no-bake snack or dessert. It took me four tries to get it right. I’d also recommend storing them in the refrigerator, especially in warm weather.

This is an original recipe from the second book of the Yolanda’s Yummery Cozy Mystery series.

Ingredients:

• 6 Tablespoons virgin coconut oil
• 5 Tablespoons organic coconut sugar
• 2/3 cup agave nectar
• 2 Tablespoons cocoa powder, sifted
• 1 1/2 cups crispy rice cereal
• 3 cups rolled oats
• 2 Tablespoons chia seeds
• 1/2 teaspoon Himalayan pink salt
• 1/2 cup chocolate chips

Instructions:

In a large glass measuring cup or bowl, combine the first four ingredients and stir well over medium heat. Remember to sift the cocoa powder before adding it to the oils and sugar so the mixture is smooth.

In a very large bowl, combine the rice cereal, rolled oats, salt, and chia seeds with a whisk.

Pour in the warmed up wet ingredients and mix well. Wait about 10 minutes to add the chocolate chips as you don’t want them to melt completely.

In a parchment-lined 8” x 8” or 9” x 9” square pan, spoon in the mixture. Use a spatula to even out the top. Cover with plastic wrap and let sit on the counter for a few hours before slicing and eating.

If you’re in a hurry, put it in the refrigerator for 2 hours.

Lastly, use a pizza cutter or sharp knife to cut the energy bars into squares or rectangles.

Store in the refrigerator. Wrap with waxed paper or plastic wrap.

This original recipe can be found in the cozy culinary mystery THE MISSING SEA CAPTAIN. 

Available at all major online bookstores. Click image for links!

Video Tutorial

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BIG Double Chocolate Chip Cookies Recipe

 By Lisa Maliga, copyright 2020

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won't spread a lot.

Happy baking!