Spiced Chocolate Squares

These aromatic squares are somewhat a hybrid between melt-in-your-mouth chocolate and granola bars with all the heart healthy benefits of both. Fragrant spices like cinnamon, cloves, allspice, and ginger make them a perfect treat for the colder season and, especially, for the holidays. For the topping you can use whatever your heart desires. I like to add pistachios for a beautiful color accent but, let me tell you, these guys are also extremely delicious with shredded coconut.

Ingredients: (for 48 2″/5 cm squares)

For the bottom layer:

• generous ½ cup (125 g) virgin coconut oil
• 3 oz (85 g) raw cacao butter 
• 8.8 oz (250 g) dried, pitted dates, finely chopped
• 8.8 oz (250 g) quick oats (gluten free)
• 1 tsp baking soda
• 5 Tbsp milled flax seed
• ¾ tsp Celtic sea salt
• 2 tsp ground cinnamon
• ¼ tsp ground turmeric
• ¼ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp allspice
• ½ tsp ground ginger
• 1/3 cup (80 ml) maple syrup
• 2 tsp vanilla extract
• scant ½ cup (110 ml) apple sauce

For the spiced chocolate:

• 7 oz (200 g) raw cacao butter
• 2 Tbsp coconut oil
• 4 – 5 Tbsp maple syrup
• 1 tsp pure vanilla extract
• 3 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup (50 g) unsweetened cocoa powder

Toppings:

• 1 cup or more of chopped pecans, walnuts, pistachios, almonds, shredded coconut, or whatever your heart desires

Preparation:

1. Line baking sheet with parchment paper or silicone baking mat and preheat oven to 350 °F (175 °C).
2. Melt coconut oil and cacao butter in a double boiler or use the double-bowl method (page 5).
3. Finely chop dates either in a food processor or by hand.
4. In the bowl of your stand mixer or any other large mixing bowl combine oats with baking soda, flaxseed, salt, cinnamon, turmeric, nutmeg, cloves, allspice, and ginger.
5. Add chopped dates, melted coconut oil and cacao butter, maple syrup, vanilla extract, and applesauce. Combine everything well.
6. Distribute evenly on the baking sheet and bake for 13-15 minutes until fragrant and the sides start to take on some color. Let everything cool down to room temperature. Meanwhile, prepare the spiced chocolate layer:
7. Melt cacao butter and coconut oil in a double boiler or use the double- bowl method (page 5). When they are melted, remove pot from heat source and gradually whisk in all the remaining spiced chocolate ingredients. No lumps should remain.
8. Spread the liquid chocolate evenly over the bottom layer and Immediately top with your choice of nuts. You can also make little segments with different toppings.
9. To help the chocolate set, place the whole baking sheet into the freezer for 15-30 minutes or into the fridge for longer.
10. When the chocolate is set, you can cut the squares. Enjoy!

Notes:

• The spiced chocolate squares are best right out of the fridge.
• You can also freeze them in an airtight container, but make sure to put natural wax paper between the layers so they stay in shape and don’t freeze together. Don’t use freezer bags, because they might crumble!