Maple Mama's Freezer Bars

Recently, I've become addicted to Honey Mama's bars. Rich and fudgy, they are one of my favorite store bought treats, an ideal post-meal indulgence that satisfies my chocolate craving in just a few bites. They're so rich, you don't need much!

Honey Mama's don't come cheap, so I set out to recreate my own version, using my favorite add-ins (hazelnuts and tahini are a match made in heaven) to create a fun little alternative. I opted for maple syrup instead because, well, maple syrup is obviously the superior natural sweetener. But feel free to use whichever you prefer. Honey usually tastes a little sweeter if that's what you're after.

I've found this to be a super fun recipe that I can adapt with whatever nuts I've got in the pantry. The sky's the limit!

-Lily

Maple Mama's Freezer Bars

Makes one 8x4" tray

Ingredients:

½ cup cocoa powder

½ cup hazelnuts (or any nut you like), very finely chopped or blitzed to a course powder in a blender, depending on how much crunch you want

½ tsp salt

¼ cup coconut oil, melted

1/4 cup maple syrup, room temperature (can sub honey too, it will be a little sweeter)

2 Tbsp. tahini (or any nut butter)

Dash of vanilla

¼ cup shredded unsweetened coconut flakes (optional)

Flake salt, to top

Directions:

1. Line an 8x4” loaf pan with parchment paper (you could also use an 8x8 if you want to spread them really thin)

2. Mix cocoa powder, nuts and salt together in a small bowl. 

3. Stir together coconut oil, maple syrup, tahini and vanilla. If any of them are cold, I like to throw all the liquid ingredients in the microwave for 30 seconds to mix properly.

4. Add wet ingredients to cocoa mixture and stir well. 

5. Stir in coconut flakes if using. 

6. Spread chocolate mixture in your pan. If it’s really thick, I like to get a spoon wet with water and smooth it all out on top. 

7. Sprinkle with more flake salt. 

8. Freeze for at least an hour, then cut into whatever size pieces you want. Store in a sealed container in the freezer.