If you were looking for a good reason to snack, you’ve come to the right place. We all know about these 10am, 4 or 10pm cravings when there’s nothing on our mind, but food. It may be because our last meal was a bit too light, because we’re having an intensive work day and sometimes there isn’t an explanation to it. These coffee and chocolate cereal bars are a great options for these cravings, it is super tasty, satisfying and filling with plenty of good ingredients in there.
Cravings and snacking
I always feel like cravings and snacking are more and more judged in our “perfect and healthy” society. I mean, it’s fine to be hungry and even more to eat when you are. Staying hungry, especially when you’re having a long day of work is exhausting for both your body and mind. Don’t get me wrong here, I’m not saying you should be snacking on everything anytime of the day. Simply, it’s not gonna kill you if you happen to snack one day, you’re not gonna gain weight because you eat something at night once in a while. Some people like to have lighter meals and two snacks a day because it makes food easier to process for the body and may keep your energy level more constant over the day. And this is fine.
My main snacking tip is that you should be mindful of what you eat in these moments and the frequency at which you’re snacking if having normal meals in the day. Try to snack healthier, with a few nuts, a fruit, some dates or a healthy bar for instance. There are so many great options out there. If you’d want to go with a bar or biscuit, prefer it homemade so you can control the quantity of sugar (if snacking on sweet) and the quality of the ingredients. This will make a huge difference to your snacking habits and stop the craving with a smaller quantity. Also, try to avoid refined sugars since if makes your glycemic index spike and abruptly drop not too long after. It can make you feel even more tired or even dizzy.
These cereal bars are one of my favourite snacks. First thing because the coffee-chocolate taste is everything you want and you can never go wrong with it ! I use oats for the basis of the bars since it is high in fibres and also nutritious. You can prepare these in advance and store them in an airtight container for over a week. By making these, I actually figured out it was fun and you can easily play around with your favourite ingredients. Generally (so as for granolas), I also try to use up some goods that I have a hard time finishing, or absolutely need to be used up quickly. Think of it a versatile snack that could be adapted to any of your cravings, to the season or as an amazing way to avoid waste.
COFFEE CHOCOLATE CEREAL BARS
Prep time: 15-20 minutes Cook time: 15-20 minutes Chill: —
- 125g oats
- 25g puffed rice
- 45g hazelnuts
- 25g almonds
- 10g linseeds
- 10g chia seeds
- 40g coconut oil
- 55g honey
- 15g maple syrup
- 5g ground coffee
- 85g dark chocolate chunks
Heat up the oven to 180°C and place the almonds and hazelnuts to roast for about 10-15 minutes.
In the meantime, melt the coconut oil, honey and maple syrup together in a sauce pan over a low heat so they combine.
In a processor, pulse the puffed rice a few times to break it down to smaller pieces. Do the same with the chia and lin seeds.
In a large bowl, place all the dry ingredients and mix them together.
Take the hazelnuts and almonds out of the oven, chop them roughly and add them in the bowl.
Pour the coconut oil, honey and maple syrup mix over it and combine together until it becomes sticky. Add the chocolate chunks.
Place in a baking pan with parchment paper and press the preparation very firmly until compact. Place in the oven at 180°C and cook for 15-20 minutes until golden.
Let it cool completely before cutting the bars with a sharp knife.
To make the preparation compact, you can use a bowl or glass with a flat surface to press. It is evenly cover the area and ensure everything stick together very well.
BARRES DE CÉRÉALES CHOCOLAT CAFÉ
Preparation: 15-20 minutes Cuisson: 15-20 minutes Repos: —
- 125g flocons d’avoine
- 25g riz soufflé
- 45g noisettes
- 25g amandes
- 10g graines de lin
- 10g grain de chia
- 40g huile de coco
- 55g miel
- 15g sirop d’érable
- 5g café moulu
- 85g pépites de chocolat
Préchauffer le four à 180°C et mettre les amandes et noisettes à torréfier pendant 10-15 minutes.
Pendant ce temps, faire fondre l’huile de coco, le miel et le sirop d’érable dans une casserole à feu doux jusqu’à ce que les ingrédients se mélangent.
Dans un robot, réduire le riz soufflé en plus petits morceaux. Faire la même chose avec les graines de chia et de lin.
Dans un grand bol, mettre les ingrédients secs et les mélanger.
Sortir les noisettes et amandes du four, les hacher grossièrement et les ajouter dans le bol.
Verser l’huile de coco, le miel et sirop d’érable sur les ingrédients secs et bien mélanger jusqu’à obtenir un mélange un peu collant. Ajouter les pépites de chocolat.
Placer la préparation and un plat avec du papier sulfurisé et presser fermement jusqu’à obtenir un bloc. Cuire au four à 180°C pendant 15-20 minutes, cela doit être un peu doré.
Laisser refroidir complètement avant de couper les barres en utilisant un couteau très tranchant.
Pour rendre la préparation bien compacte avant cuisson, on peut utiliser un bol ou un verre assez large avec un fond plat. Cela couvrira une plus grande surface pour bien faire coller l’ensemble.