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Create Your Own Sustaining Energy: Cayenne Cacao Bars

By March 24, 2016 No Comments

I don’t know if I’m efficient, healthy or just straight up lazy. When I started playing around with Happy Dough recipes, my favorite creations were ones that 1) tasted great, 2) were packed full of macro / micro nutrients and low in unnecessary sugar, and 3) EASY TO MAKE.

Maybe that’s why baking and I have never seen eye to eye. The wait, the detailed measuring, the rising, it’s clearly a beautiful science and art that I have yet to master. And then voila! The world finally unveiled to me that you can literally throw a bunch of whole, plant-based foods into a bowl, chuck this mixture into a fridge or freezer, and it’s actually delicious & nutritious! Talk about saving time, being efficient and absorbing beneficial digestive enzymes (very much needed in the typical American diet). Now this is what I’m talking about.

While it did actually take a while to master our Happy Dough recipes (I hope it shows), I still love “throwing a bunch of stuff together” to see what happens. In this case, the Cayenne Cacao Bar happened. And it’s spicy kick is a fun twist to a typical chocolate nutty bar.

Jot it down: I always write these recipes down though – as you never really know how they’ll turn out. I highly recommend you do the same as you get creative with your own wild varieties.

Go organic: To absorb the most benefits (and least chemicals) go for organic products if possible. When a product is certified USDA organic, it is also non-GMO. Just a heads up, salts cannot be certified organic. But do opt for a non-iodized salt, like a sea salt or himalayan pink salt.

  • 2 scoops Vega Protein & Greens (chocolate)Screen Shot 2016-03-24 at 2.11.09 PM
  • 1/2 cup flaxmeal (ground flaxseed)
  • 1/2 cup walnuts
  • 1/2 cup sunflower seeds
  • 1/2 cup unrefined coconut oil
  • 1/4 cup cacao nibs
  • 1/4 cup cacao powder
  • 1/4 cup raw agave
  • 1/4 tsp cayenne pepper 
  • 1/4 tsp Celtic salt (or Himalayan pink salt or a sea salt)

Creation Station: Make sure your unrefined coconut oil is melted. Mix ingredients together in large bowl. If you want bars, put saran wrap into a raised platter or tray (I used a 7″x11″ platter seen below). If you want cupcake shapes, use large or small baking cups with your cupcake trays. Divvy up your Cayenne Cacao Concoction. Place in freezer to cool for approximately 20 minutes. 


Extra touch: When you’re ready dive in, sprinkle cayenne powder on top for an extra spicy kick.

Where do you put these yummy things (besides your belly)? You can keep your Cayenne Cacao Concoction in the freezer or the fridge, it depends on the consistency you prefer. I like to store mine in the freezer, take them out for 5 minutes (if I can wait that long) and then munch away. They also last longer this way if you’re taking them to work / play / travel / all of the above.

What about the benefits? I share the benefits of many of these ingredients in our Nutritional Guide, as most of them are also found in our Happy Dough (apparently that’s what happens when you order bulk – who wouldn’t love 5 pounds of Himalayan pink salt!?). If you love learning about nutrition, I also highly encourage you to peruse Nutritional Facts, a website dedicated to nutritional research. You can find all sorts of useful information – I keep it bookmarked on my computer to use as handy dandy resource.


Let me know how your creation station goes!

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