candy bars - vegan

Today is post about an active lifestyle. 

Which is a little funny since this post also includes a candy bar recipe.

But, it is from Gwyneth Paltrow’s book, It’s All Good.  The cookbook promotes a healthy and unprocessed way of life.  

I currently have the book sitting on my living room table.

Starring at me.


Soooo… I will make you a candy bar from this book.

But, you first gotta sweat before I give you one.

I always say that I treat working out like brushing my teeth. I just do it everyday, without thinking anything of it. 


My mind can’t focus until I get a workout in.  It wakes me up better than my morning coffee. It is also my de-stresser at the end of a long day. 

After a family member passes away or I hit a big bump in the road.  The first thing I do is lace up my shoes and run out the door.  It seems like I have been lacing up more than usual these past few years.

But I keep running and keep sweating.  And if you keep that up as well, you will gain confidence in yourself.  Hit the gym, the road, the bike, the mat for Pilates or yoga…

So then, when you hit a big challenge in life, you know you can handle it and you are strong.  Because by golly, we are.  :) 

Now, to accompany a fit lifestyle.  I am the first to say that sometimes you deserve something sweet. 


So, here you go.

This candy bar recipe is a healthy one and a delicious one.

It reminds me of a Lara Bar dipped in chocolate.  It is gluten free and vegan.  So basically it is made with whole and raw foods that are good for you. 

You don’t need much else…except a food processor.

I think you’ll dig them.

Candy Bars - vegan

  • 1 ½ cups raw cashews
  • 1 ½ cups dates, pitted and chopped
  • ½ cup almond butter (or raw almonds ground up until it is a paste)
  • ½ cup grade A maple syrup
  • ½ cup coconut flour
  • ½ cup unsweetened shredded coconut
  • ½ tsp. almond extract
  • 1 ½ cups dark chocolate chips (vegan)
  • 1 ½ tablespoons coconut oil


- Grind cashews to a very fine meal in a food processor.  Add the dates, almond butter, maple syrup, coconut flour, shredded coconut, and almond extract and pulse until you have a sticky ball of dough

- Line a small sheet pan with parchment paper or aluminum foil, and press the cashew mixture onto the paper, making a rectangle, 1 inch deep.  Refrigerate mixture a few hours, until firm (I pop it in the freezer because my patience is non-existent)

- Meanwhile,  combine chocolate chips and oil and melt in the microwave (or double boiler). in microwave, melt on high for 30 seconds and stir. then, melt for 30 more seconds and stir until melted. 

- Pour chocolate over the firm bars and spread smooth.  Freeze until set (or refrigerate about an hour).

- lift the bar out of the sheet using the parchment paper. Cut into bars and serve at once. Or store in air-tight containers in the fridge or at room temperature. They are great frozen too.


we all totally deserve this one.

Anna BeckComment