Dark Chocolate Espresso Granola Bars

These kind of or kinda clean Dark Chocolate Espresso Granola Bars are absolutely phenomenal!  I was a little concerned during the preparation of the granola bars as I quite unfamiliar with making granola or granola bars, but am quite pleased with the results.  The recipe is easy to follow and I had most of the ingredients in my pantry (or cupboard for you Southern folk!). Although Oxygen magazine recommends eating a little cocoa before an exercise, I felt compelled to categorize them under our Clean Eat Treats category since you would not want to over indulge with the Dark Chocolate Espresso Granola Bars or even eat one per day!  They have approximately 250 calories per bar (makes 8).

Dark Chocolate Espresso Granola Bars

Ingredients:

1 cup rolled oats

1/2 cup whole wheat flour

2 scoops vanilla protein powder (choose a clean protein powder)

1 tbsp raw honey

2 oz dark chocolate-covered espresso beans (70% or higher cocoa content)

1/3 cup coconut oil, softened

1/4 cup unsweetened applesauce

1/4 tsp sea salt

1/4 tsp baking soda

1/4 tsp cinnamon

1/2 tsp pure vanilla extract (no HFCS) or almond extract

Directions:

1. Preheat oven to 325 degrees F.

2. Place all ingredients in a large mixing bowl. Use a wooden spoon to combine.

3. Spread mixture evenly in a 9" X 9" baking dish. Bake for 25 to 30 minutes or until golden around edges.

4. Let cool and slice into 8 bars. Refrigerate leftovers.

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Gluten Free Version:  Use Gluten-Free Rolled Oats and Gluten-Free Flour as alternatives.

Adapted from: Oxygen Magazine, "Cocoa Before Cardio - Reader of the Month Recipe", October 2011.

Chocolate Chip Almond Butter Cookies

Remember, just because it's clean and isn't full of processed junk, you still need to be conscious of the total amount of calories you are consuming.  Each of these bad boys have about 110 calories.  Not bad for a snack once in a while, but pop 4 or 5 of them and you have wasted a good bit of your daily caloric intake.

Chocolate Chip Almond Butter Cookies (Gluten Free)

Ingredients:

• 1 cup Almond Butter, stirred well
• 3/4 cup Sucanat Sugar
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3 oz dark chocolate (try Lindt Extra Dark Chocolate 85% Cocoa), broken into small pieces

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the first five ingredients until blended. Stir in Chocolate.

3. Drop dough by rounded tablespoonfuls on to parchment lined baking sheets (non-stick pans work incredibly well also!).

4. Bake for 10-12 minutes or until lightly browned.

5. Let cool on baking sheets for five minutes. Remove to a wire rack and let cool for 15 more minutes.

Yields approximately 24 cookies.

He & She Tip: Freeze your left over cookies by wrapping each one individually. When you are looking for a special treat, unwrap one and eat it before it thaws. A little piece of Heaven on Earth!

Mets: (per cookie)

• Calories: 95
• Protein: 3g
• Fat: 6g
• Carbs: 9g

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Happy Baking!

*Source: The Best of Clean Eating, 2010.

Chocolate Almond Biscotti

I am not a baker, but spending 8 hours baking these yummy treats, which you will get the recipes to over the next 2 days, was somewhat cathartic. The taste is divine and not too chocolatey.

Clean Eat Recipe :: Chocolate Almond Biscotti

Ingredients:

• 1/2 cup raw unsalted whole almonds, toasted and coarsely chopped, divided (can also use chopped, unsalted almonds in bags from the grocery store)
• 1/2 cup unbleached all-purpose flour
• 1/3 cup whole wheat flour
• 1/2 cup unsweetened dark cocoa powder
• 2 tsp instant coffee crystals
• 1/2 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup Sucanat or rapadura sugar
• 1 whole egg
• 1 egg white
• 1 tsp real, high quality, vanilla extract (no HFCS)
• 1 tsp almond extract
• 1 tsp lemon zest

Directions:

1. Preheat oven to 350 degrees F/ 180 degrees C.

2. Line a baking sheet with parchment paper (optional)

3. Put 1/4 c of the almonds, both flours, cocoa powder, coffee crystals, baking soda and salt in a food processor. Process for a few minutes until the almonds are finely ground. Put mixture in large mixing bowl and set aside.

4. Combine Sucanat, egg, egg white, both extracts and lemon zest in a blender and process until mixture is foamy - three to four minutes.

5. Pour wet ingredients into flour mixture. Add remaining coarsely chopped almonds. Mix well.

6. Divide dough in two. Shape each half into a log and place logs on baking sheet. (He & She Tip: Make logs wide and flatter - they will cook more evenly.)

7. Place baking sheet in the oven and bake for 15 minutes. Remove from oven and let cool for at least 10 minutes. Reduce heat to 300 degrees F/ 148 degrees C.

8.  Cut each log into ten 1/2 inch pieces. You may choose to cut diagonally or straight.

9. Return the biscotti slices to the baking sheet and bake for 20 minutes or until the cookies are dry and lightly browned.

10. Remove from heat and place on wire rack to cool. Do not seal in airtight container until biscotti are cool and dry.

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** Source: The Eat Clean Diet Book Recharged!,  Tosca Reno, 2009