Cocoa Trail Bars

"Create a recipe titled 'Cocoa Trail Bars' with the description: 'Rooted in earth and rich in energy, this toasted oat, seed, chia, and cocoa nib bar with maple, dates, and banana is finished in dark chocolate — grounded, strong, and full of purpose.' Use the following ingredients and method exactly as provided, with metric units: Ingredients: - Rolled oats – 230 g - Sunflower seeds – 70 g - Cocoa nibs – 30 g - Chia seeds – 25 g - Cocoa powder (Dutch-process) – 45 g - Freeze-dried banana pieces – 30 g - Pitted Medjool dates – 90 g - Maple syrup (Grade A Amber) – 55 g - Refined coconut oil (melted) – 75 g - Coconut sugar – 25 g - Sunflower lecithin – 4 g - Sea salt – 2 g - Ground nutmeg or cinnamon – 1 g - 70 % dark chocolate (tempered, for coating or drizzle) – 150 g Method: Toast base: Spread oats, sunflower seeds, and cocoa nibs on a parchment-lined tray. Toast at 160 °C for 8–10 minutes until lightly golden and aromatic. Remove, cool slightly, then mix in chia seeds (dry). Prepare date binder: Blend pitted dates and maple syrup until smooth and thick; add 1–2 tsp warm water only if needed for movement. Cook binder: In a saucepan, melt coconut oil with coconut sugar. Stir in the date-maple paste and simmer 2–3 minutes (≈ 115 °C). Remove from heat; whisk in cocoa powder, lecithin, salt, and spice. Combine: In a large bowl, combine toasted mixture, freeze-dried banana pieces, and warm cocoa-date binder. Stir until evenly coated and glossy. Portion: Weigh into 20 portions × 50 g each. Shape into rectangles (≈ 9 × 4 cm × 1.5 cm thick) and place on parchment or silicone-lined trays, leaving 2–3 cm spacing between bars. Bake (individual bars): Bake at 145 °C for 11 minutes in a commercial convection oven on low fan speed. (If using deck oven, bake at 150 °C for 12–13 min.) Bars should be firm on the edges, slightly soft in the centre. Cool: Cool on trays for 10 minutes, then transfer to racks for 30–40 minutes until fully set. Internal temperature should fall below 30 °C before coating. Finish: Dip bases or drizzle tops with tempered dark chocolate (31 °C). Let set overnight at room temperature before packaging. Packaging: Pack two bars (100 g net) per foil pouch or flow-wrap sleeve. Insert one 50 cc oxygen absorber per pouch. Store below 20 °C, away from light and humidity."

DG-3433867

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10/17/2025

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Rooted in earth and rich in energy, this toasted oat, seed, chia, and cocoa nib bar with maple, dates, and banana is finished in dark chocolate — grounded, strong, and full of purpose.

snack vegan energy chocolate healthy baking

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Name: Cocoa Trail Bars
Yield: 20
Ingredients: Rolled oats – 230 g; Sunflower seeds – 70 g; Cocoa nibs – 30 g; Chia seeds – 25 g; Cocoa powder (Dutch-process) – 45 g; Freeze-dried banana pieces – 30 g; Pitted Medjool dates – 90 g; Maple syrup (Grade A Amber) – 55 g; Refined coconut oil (melted) – 75 g; Coconut sugar – 25 g; Sunflower lecithin – 4 g; Sea salt – 2 g; Ground nutmeg or cinnamon – 1 g; 70 % dark chocolate (tempered, for coating or drizzle) – 150 g

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