While traveling through the incredible city of Louisville, KY, my brilliant filmmaker friends, Roni Jonah and Jason Crowe, took us in and lavished us with some SUPER tasty meals that happened to be raw, vegan, and packed full of protein! I became mildly obsessed with these Chocolate Chia Fudge Bars — they are easy to make, perfect for the road, and totally gorgeous — a great snack for entertaining our guests as we conduct interviews aboard ALFie!
Roni Jonah, star of cult horror classics such as Easter Casket and Director of Trepan and The Zombie Movie graciously shared with me the recipe for this devilishly delicious treat that just happens to be raw, vegan, gluten-free; AND packed with antioxidants, Omega-3 fatty acids, protein & fiber:
- 1/2 cup coconut sugar
- 1 cup coconut oil
- 3/4 cup cocoa powder
- 1/4-1/2 cup chia seeds
- 3/4 cup dried organic fruit of your choice
- 1 cup nuts of your choice (Roni recommends cashews)
- 1/4 cup raw honey
Pulse all ingredients in a food processor. Spread mixture on a wax or parchment paper-lined cookie sheet or shallow cake pan. Freeze for an hour and cut into bite size pieces. Store in refrigerator until serving. I modified this recipe a bit to include a fat pinch of cayenne pepper (cinnamon would be a killer addition too)! I also used a silicone candy mold for freezing the bars and topped them with a little sea salt… So easy! I love this recipe!