True Energy Bars

Name: True Energy Bars
Yield: Makes 12
Ingredients: almonds, blanched and toasted: 300 Gram; linseed: 80 Gram; orange, zest: 1; cinnamon stick: 1/2; shredded coconut: 35 Gram; pink salt flakes: Pinch; honey: 3 Tablespoon; Maca powder: 2 Tablespoon; coconut oil: 3 Tablespoon; Crio grounds: 50 Gram; wild orange oil: 2-3 Drop; vanilla bean paste: 1 Teaspoon; hot brewed Crio liquid: 150 Gram; Belgian dark chocolate, in pieces: 250 Gram

Makes 12

by Tenina Holder

I know you have heard me raving (and raving) all about Crio Bru lately…(if not, you must not be following me too closely!) and now I am using it so much in my recipes that it has become a staple in my pantry! I am amazed at what happens to my appetite when I eat it…so of course, rather than miss out on all those yummies, I have got to use my recipe powers for good…and this is good, believe me! I am noticing when I drink CrioBru I have a 'feel good euphoria', which nothing can bring down…and there has been a lot going on in my glass half full world, that should possibly be seen as glass half empty, just not when I am on my Crio! (and I am drinking chocolate antioxidants…does it get any better than this??)

SO…if you are the uninitiated…head on over to the website and have a read and make sure you go and say hi to them on Facebook as well.

In the meantime, try making these babies for a quick pick-me-up, on-the-go, running-out-the-door breakfast bar, that will keep you going way past lunchtime…(if you have the Crio). No Crio? Use coffee grinds…well, maybe instant coffee granules...

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Need

300 g almonds, blanched and toasted
80 g linseed
1 orange, zest
1/2 cinnamon stick
35 g shredded coconut
Pinch Pink Salt Flakes pink salt flakes BUY
3 tbsp honey
2 tbsp Maca Powder Maca powder BUY
3 tbsp Coconut - Oil coconut oil BUY
50 g Crio Bru Crio grounds
2-3 Drop doTERRA - Wild Orange Oil wild orange oil BUY
1 tsp Vanilla - Bean Paste vanilla bean paste BUY
Ganache (optional)
150 g Crio Bru hot brewed Crio liquid
250 g Belgian dark chocolate, in pieces

Do

1: Place ½ the almonds, linseed, orange zest and cinnamon stick into TM bowl and mill 10 sec/speed 8.
2: Add remaining ingredients except reserved almonds and blend 20 sec/speed 8.
3: Add almonds and blend 4 sec/speed 5.
4: Press into lined rectangular baking tin and refrigerate for 30 minutes.
5: Meanwhile, make the ganache by placing Crio & chocolate into clean TM bowl. Melt 1 min/speed 2. Pour on top of bars and set completely in fridge.