OMG, I’m so proud of these! This recipe is actually quite low in sugar with lots of healthy fats from nuts, seeds, coconut and some protein powder. Plus the colours can be achieved from many different fruits so this recipe is super easy to make, don’t be thinking you won’t be able to find half the ingredients, this one is quite versatile.
|Super food unicorn bars 2 different ways!|
I’ve made the topping for these 2 different ways so that if you can’t get hold of the coconut yogurt (Coyo) which I used (I got it in a big Tesco) which is my first choice for best results, then you can still make them using a full fat can of coconut milk which you can get in any supermarket. It must be full fat as you need to use the solid parts to make it set. I prefer and used Biona organic coconut milk as they have more coconut than water, other brands can be more dilute so you might not get the right amount of solid coconut that you need, plus they don’t have preservatives either.
|Coyo 250g coconut yogurt-this gave the best results|
|The fat at the top of the can is what you need|
You can also use whatever fruit/powders you have in your kitchen to create the colours, I made this a few times and used a variety of foods such as:
The base is blended mixed seeds, nuts and protein powder with some honey/maple and water. I like to add hemp protein powder and walnuts into the mix to provide some anti-inflammatory omega 3 fats to balance the omega 6 and 9 in the rest of the nuts and seeds.
So let’s get to it!
Recipe for healthy unicorn bars-makes 8 small bars
-150g mixed nuts
-100g mixed seeds
-50g hemp protein powder
-35g runny honey or maple syrup/liquid sweetener if vegan
-40ml warm water
Note: My casserole dish was 16cm down by 20cm across
-250g tub Coyo OR *1 can cold full fat coconut milk (the top solid part)
-3/4 tspn turmeric powder & 1 tspn honey
-1/2 tspn matcha powder OR 1/8 tspn spirulina powder & 1 tspn honey
-40g blackberries/blueberries/cherries OR 1 tspn beetroot juice
Optional: choose whatever bright fruit or fruit powders you have that you feel would give nice colours
This recipe was adapted from Glow by Popsugar.
|Blackberries, matcha, turmeric|
*If you’re using canned coconut milk then place this into the fridge before beginning the recipe to help the fat solidify
1) Measure out your nuts, seeds and protein powder into a food processor then blend until it’s broken down into a crumb texture
2) Measure out the honey into a cup, add the warm water and mix, then turn the food processor on and drizzle this mix down the shoot, when the mixture sticks together into a lump turn off the processor
3) Line a casserole dish with baking paper and press the base mix into it then place in the fridge
4) Measure out 80g of Coyo/canned coconut fat into 3 separate bowls then add whatever powders/colours you’re using and stir to combine. If you chose fruits, then microwave them for about 20 seconds to soften then mash with a fork to release the juices and removes lumps. If the fruit has seeds such as blackberries do, you might want to remove these with the fork/sieve for a smoother texture (this is what I did)
5) Taste each coloured mix and adjust for taste, some of the powders such as matcha/spirulina need a little sweetness to cover their strong flavours but the fruit ones should be fine
6) Remove the base from the fridge and dollop on teaspoon sizes of each mix in random spots until your mixtures are used up
7) Using a blunt butter knife, drag the tip of the knife through the mixtures to combine them/mix the colours up
8) Place the dish into the fridge to set, this will only take a few minutes if using Coyo, if you chose canned coconut then it’ll take longer (give it at least 1 hour)
9) Once the top has set to your liking them remove from the fridge and slice into bars. Store any leftovers in a container in the fridge
|Rainbow goodness ready to go!|