Who would believe you can have such a treat whilst on the anti-candida diet?
Well, one of my girlfriends couldn’t quite believe it. She visited us a few weeks back and as I knew she also started her anti-candida treatment I prepared a nice started, main and a dessert. I had to reassure her and list all the ingredients of these bars as it seemed quite incredible that you could have such a treat on a diet.
Well, once you get used to it, it’s actually quite a cool diet. I’m going through the phase I diet again this January and February, but even this phase is not that scary anymore. Not to mention the day-to-day diet once you’ve gone through the main clearing phase (you can read all the details in this post).
Back to the nut bars – well, they really are yummy as even the hubby liked them and they really are good for you and pretty easy to make.
They’re full of energy too and quite filling so even a small piece is quite satisfying. And they can be easily stored in a fridge (for up to 5 days) or in the freezer. I made them in a 20x20cm square tin and stored half of it in the freezer for another time.
4 egg whites
4 tsp cinnamon
1 tsp nutmeg
3 tsp stevia
For the chocolate cover:
75g coconut butter (or coconut oil)
4 tbsp raw cacao powder or cocoa
3 tbsp xylitol
Preheat the oven to 180 degrees / gas mark 4. Line a 20cmx20cm square tin with baking paper.
In a large bowl, mix together all the nut bars ingredients ensuring all the nuts are covered in egg white. Press the nut mixture into the bottom of the tin.
Bake in a preheated oven for 20 minutes. Remove from the oven and leave to cool.
In a small saucepan, over low heat, melt the cocoa oil and the butter. Once melted, add the salt, cacao powder or cocoa and xylitol and mix well until all the ingredients are melted and well combined.
Pour the chocolate mixture over the nut bar (in the tin) and place in the freezer for about 30 minutes until firm.
Take out from the freezer and cut into pieces.
You might get a thin white layer of coconut oil separating on top of the bark. It doesnâ€™t affect the taste, but if you want a consistent dark chocolate look, simply wait for a few minutes after taking out the bark from the freezer and using a teaspoon scratch the surface to remove the white layer of coconut oil. This is what I did with the bars you can see on the photos.
Store in the fridge for up to 5 days or keep in the freezer for longer.