DIY raw vegan bliss bars

by Bonnie Pockley

It’s hard to go wrong with these.  I make up batches to store in the fridge. They’re excellent for lunch boxes, long hikes and special treats and while they’re delicious, they still pack a nutritional punch.


makes 8 – 10

1 tablespoon of the following: lacuma, hemp seeds, flaxseed, pepitas

1/2 tablespoon desiccated coconut

5 medjool dates

2 tablespoon organic cacao/cocoa

2 large organic rice cakes

1 handful raw almonds

2 heaped tablespoons chia seeds

2 dried figs (removed stem)

2-3 tablespoons cocoa butter (melted)

For the chocolate, lacuma topping: 

2 tablespoons cocoa butter

2 tablespoons cacao/cocoa

1 tablespoon lacuma

1 1/2 tablespoon coconut sugar (low gi/vegan)

For the bars: Melt cocoa butter and set aside. Mix all ingredient in a food processor until smooth. Add cocoa butter and remix. Press mixture evenly into a wax paper lined square tin. Set aside.

For the chocolate topping: Melt cocoa butter for the topping and add other chocolate lacuma ingredient and stir. When even in texture, spread evenly over bar mixture in tin. Place in the fridge or freezer to set. Remove when set (freezer takes about 15 -20 minutes) and cut into slices. Wrap individually in wax paper and string and store in the fridge. Enjoy!