Yeah, you read that right, these Chocolate Cauliflower Bars are indeed made up with a base of cauliflower! And I can tell you right now you wouldn’t even guess it. You see, the great thing about cauliflower is that it has a mild taste and color. So it can easily be adapted into desserts if you use the right accompanying ingredients.
I wanted to create a dessert that didn’t have a crazy amount of nuts and oils that are usually a lot for our stomachs to digest. And guys, I think I hit the nail on the head here. Albeit these bars still contain coconut oil and sunflower seed butter. But I used much less than I would’ve without the addition of cauliflower.
If you’re good with nuts, feel free to sub out the Sunbutter for any other nut butter (peanut, almond or cashew would work great). And to make to completely vegan, sub out the honey for maple syrup, or rice malt syrup.
These Chocolate Cauliflower Bars are:
- Paleo
- Vegan friendly
- Nut Free
- Gluten Free
- Dairy Free
- Refined Sugar Free
The texture of these bars quite honestly resembles an icecream bar. I like to store these in the freezer and nibble on it when I feel like a chocolatey treat. The base is a perfectly flaky biscuit consistency, the middle is smooth, cold and creamy and the top contains a perfectly thin hard chocolate shell that cracks as soon as you bite into it. Heaven on earth if you ask me!
If you’re after more healthified desserts, check out these fan favs
- Flourless Brownie Mousse Cake
- Sunbutter Choc Chunk Cookies
- Tahini Twix Bars
- Tahini Choc Chip Cookies
- Pink Velvet Cupcakes
Chocolate Cauliflower Bars
Course: DessertCuisine: AmericanDifficulty: Medium9-12
bars30
minutes14
minutes70
minutesDecadent chocolate cauliflower freezer bars with a biscuity base, smooth and creamy center and a thin, chocolate top.
Ingredients
- Base
1 cup cassava flour
3 tbsp honey or maple syrup for vegan option
2 tbsp ground flaxseed
1/3 cup coconut oil, room temp
1/2 tsp vanilla
2 tbsp water
- Middle Layer
2 cups cauliflower rice, steamed
2 tbsp coconut flour
1/3 cup sunflower butter
1/3 cup maple syrup
1/4 cup coconut oil, melted
70 g dark chocolate, melted
1 tsp vanilla
1/2 tsp sea salt
- Top Layer
90 g dark chocolate (I used Hu Kitchen for a refined sugar free option)
1 tbsp coconut oil
Directions
- Preheat oven to 350F bake
- Lightly grease and line a 9×9 brownie tin with parchment paper
- In a bowl mix together your cassava flour and ground flax
- Spoon in your coconut oil, honey and vanilla
- Using your hands, gently knead the honey and oil into the flours
- Add your water and stir until combined
- Transfer to the baking tin and press down till you have an even layer
- Bake for 14 mins then remove from the oven and allow to cool
- In a food processor add your steamed cauliflower rice (or florets), blitz until smooth. *You may need to stop and scrape down the sides a few times but patience is a virtue my friends
- Add the maple syrup, coconut oil, sunbutter and vanilla and continue to blitz until fully incorporated. Add the coconut flour and salt and blend some more
- Gently melt down your dark chocolate over the stovetop and add this to the batter, ensuring you mix immediately, until fully smooth
- Pour batter over the baked base, smooth down the top with a spatula and place in the freezer for 10 minutes
- While that’s cooling down, gently melt down your dark chocolate for the top layer in a small saucepan. As soon as it’s melted add the coconut oil and stir until you have a smooth chocolate ‘sauce’
- Remove baking tin from the freezer and pour chocolate over top ensuring it’s even. At this point you can sprinkle on some salt flakes for extra brownie points
- Allow to sit in the freezer for at least 1 hour before carefully removing from the brownie tin and cutting into squares
Notes
- When cutting, to avoid the top layer from cracking hold knife under hot running water and gently score the top before cutting into it.
- Store bars in the freezer for a healthy veggie filled summer treat
