Dark Chocolate Strawberry Pecan Almond Bars (Caution– Super Addicting!!)

This recipe is an easy one to make
but a hard one to leave alone until just about every bar is almost gone!!

I kid you not!!
Thank God they are healthy enough that you probably could, but their richness makes it pretty near impossible 🙂 That’s a good built in safety mechanism huh??!!
The combination of chocolate and strawberry has always been a favorite of mine and in a bar with a healthy crunchy crust ,wow!!
This is probably one of the healthiest yet most scrumptious desserts you will ever eat, don’t believe me?? See for yourself. Enjoy your guiltless indulgence  😉

Ingredients for the crust:
•3/4 cup organic pecans + 3/4 cup organic almonds
•A few good shakes of  mineral rich  sea salt
•1/4  cup melted ghee ( see note at bottom about Ghee), or expeller pressed coconut oil (for those who do not like the coconut flavor otherwise use the extra virgin)or use
butter for those who are not dairy sensitive.
•4 tablespoons strawberry fruitspread (no added sugar). This is the one I use that I absolutely love!!
• 2 droppers of liquid stevia (I use this brand ) I  like mine extra sweet that
is why I add the stevia , but you don’t have too.

Ingredients for the topping:

• 3/4 cup melted coconut oil or ghee (clarified butter)
• 2 tablespoons raw honey plus 1 teaspoon Pure Monkfruit Sweetener–
I use and love this one here.
(If you don’t have monk fruit just add an additional
2-3 Tablespoons raw honey depending upon how sweet you like it)
• 3/4 cup unsweetened cocoa powder (I use this one here.)
It’s raw, organic, and fermented, making it an even healthier option.
• 3/4 teaspoon vanilla


Pulse together in a food processor both the pecans and almonds until they are like course crumbs.
Put in mixing bowl along with the other ingredients for the crust and mix very well.
Pat down in a lightly oiled 8×8  glass pan .
Put aside while making the topping.
Now after melting the oil or ghee pour into another mixing bowl with the other ingredients for the topping and stir together till  you reach a very smooth consistency.
Spread gently over the top of the crust evenly and chill in the freezer for about 15-20 minutes .Take out and cut into squares, then put back in the refrigerator this time to finish chilling for another  1-2 hours before eating.
Note: This is the hardest part, the waiting process because right about now you really want to dig in and it’s pretty hard to resist  🙂
These are best NOT left out at room temperature.
They taste better and hold their form and texture much better if kept in the refrigerator (if they last that long, lol!!).
Eat up and smile wide, aren’t they yummy delicious?!!

**A quick note about Ghee (clarified butter).
Most people who have dairy sensitivities can safely consume ghee without the adverse side effects.
The reason for this is the troublesome hard to digest milk protein, casein,whey,  and the sugar lactose which
are only in very small trace amounts if any. In ghee, the  milk solids have been removed and the water has been evaporated .

So this makes for a virtually allergenic free  product.
With that being said please still check with you doctor before trying ghee if you have dairy allergies.
It also tastes like a mix between coconut oil and butter.
I could write a whole post on ghee (and I probably will )on just how it is considered a superfood
with very abundant health qualities.
One being it is extremely high in butyric acid which is a super powerful anti-inflammatory .
Plus it is gut healing and I could go on and on but I will be putting out a post on it in the near future .
So keep your eyes open 🙂

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