Orange Scented Badger Bars

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Base
3/4 cup seed butter, unsalted
3/4 cup maple syrup
1 and 1/2 tablespoons coconut oil
1 tablespoon vanilla extract
1 and 1/4 cups quinoa flakes or oat flour
1/4 cup garbanzo bean flour
1/2 teaspoon salt
Center
1 and 1/2 cups dried dates, rough chopped
2/3 cup sunflower seed butter
1/2 cup maple syrup
1/4 cup warm water
1/2 cup unsalted sunflower seeds
1/2 cup unsalted pumpkin seeds
1/4 cup goji berries
1/4 cup cocoa nibs
1/4 cup protein powder
2 tablespoons orange zest
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt 

Makes 24 energy bars

Having trouble finding the ingredients or tools to make this recipe? Find my recommendations here:

Instructions

1.  Preheat oven to 350ºF/180ºC. Spray a 12-count single-square brownie or cupcake tin liberally with oil.
2.  Base: Combine seed butter, maple syrup and coconut oil in a medium sized saucepan. Heat over medium and gently boil for 5 minutes stirring constantly as the ingredients let off steam and caramelize.
3.  Remove from heat, stir in vanilla extract. The alcohol in the extract will bubble off in the hot mixture. Transfer the hot mixture into a large mixing bowl and stir in quinoa or oat flour, garbanzo bean flour and salt. Mix to form a smooth dough.
4.  Pinch off 2-tablespoons of dough and place into each square or round mold. Gently flatten each base. Make 12 bar bases. Bake 14 minutes or until edges and bottoms brown. Remove from oven and freeze for 15 minutes. 
5.  Center: In a blender combine dates, sunflower seed butter, maple syrup and water. Puree for one minute to make a smooth dough. Scrape mixture into a medium sized bowl. Add sunflower and pumpkin seeds, goji berries, cocoa nibs, protein powder and orange zest and blend until the mixture is sticky but firm.
6.  Pinch off 2 tablespoons of sticky dough and push onto the cold bases, pressing down to stick. Place back in freezer for 15 minutes.
7.  Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
8. Remove pans from freezer and pour 1 and ½ tablespoons of melted chocolate on top on each bar. Sprinkle large crystal salt and orange zest onto the wet chocolate tops to stick. Refrigerate 20 minutes. Remove from refrigerator, unmold each bar, cut in half to make 24 individual Badger Bars

Photos by Mossmedia Carmel

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!