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Butternut Squash Chocolate Bars
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AUTUMN GOLD CHOCOLATE BARS

Raw, vegan and gluten-free chocolate bars easy to make.
Course Dessert
Keyword chocolate, RAWCHOCOLATE, rawdessert, rawfood, rawvegan
Servings 28 bars

Equipment

  • Food processor, high-speed blender, double boiler, 8 x 8 square pan

Ingredients

Graham Cracker Crust

  • 1 cup almonds soaked and dehydrated or just dry
  • ¾ cup oat flour
  • 3 tbsp mesquite powder
  • ½ tsp pumpkin spice
  • 1/8 tsp high mineral salt
  • ___
  • ¼ cup coconut nectar or any liquid sweetener
  • 2 tbsp cacao butter melted
  • 6 drops vanilla essence or 1 tsp vanilla extract
  • 6 drops almond essence optional

Butternut Squash Cream

Ginger Chocolate Fudge

  • ¾ cup cacao powder
  • ½ cup coconut nectar or any other liquid sweetener
  • ¼ cup tahini at room temperature
  • ¼ cup coconut sugar
  • ¼ cup melted coconut oil
  • 50 g cacao butter melted (yields ¼ cup liquid)
  • ½ tsp grated ginger or 2 drops ginger essential oil
  • 8 drops vanilla essence or 1 tsp vanilla extract
  • 1/8 tsp Himalayan salt
  • ___
  • ¼ cup water at room temperature

Dark Chocolate for Enrobing

  • 100 g cacao butter yields ½ cup liquid
  • 200 g cacao paste yields 1 cup liquid
  • ¼ cup liquid sweetener agave, maple syrup or a runny coconut nectar
  • 6 drops vanilla essence or 1 tsp vanilla exctract

Instructions

Graham Cracker Crust

  • Process first set of ingredients in a food processor until mixture forms a flour.
  • Add remaining ingredients and process until batter starts sticking together.
  • Press firmly into a lined 8 x 8 square pan using the back of a spoon to smooth out batter.
  • Set aside while making butternut squash cream.

Butternut Squash Cream

  • Blend all ingredients except cacao butter in a high-speed blender until smooth.
  • Add cacao butter and blend again until combined.
  • Pour butternut squash cream on top of crust and pat on counter to remove air bubbles.
  • Set in freezer for minimum 2 hours or overnight.

Ginger Chocolate Fudge

  • Blend all ingredients except water in a high-speed blender until smooth.
  • Add water and blend on low until well combined.
  • Pour ginger fudge onto butternut squash cream layer and smooth out with an offset spatula creating an even layer.
  • Set in freezer for minimum 6 hours or overnight.

Dark Chocolate for Enrobing

  • Melt cacao butter and cacao paste double boiler method.
  • Add remaining ingredients and stir until well combined.
  • Storage: Sealed container in fridge for one week or freezer for 1 month.
  • Assembly: Remove pan from freezer and cut into 2” x 1” bars with a very sharp knife while mixture is still frozen. Enrobe in melted dark chocolate and set in freezer for 15 minutes.