Still alive and not eating sugar, can you believe it? It's been one week since starting this Candida diet, I didn't crave sugar the first few days but now am ravaging for it. Apparently it's part of the yeast die-off symptoms...dunno. So instead of spending time making delicious candida friendly meals, I stress about how to have a "sweet." I'm also realizing how much dessert has meant to me, I mean looking at it from a family/nostalgic perspective. I loved dessert and looked forward to it after every dinner, and would eat fruits and cookies throughout the day too. Here is a more than perfect solution. These bars are sooo amazingly good, you won't believe they are sugar free. When you bite into it, you get that chocolate bar "snap", it's amazing. We mentioned in an earlier post how well carob goes with stevia, well here's another taste! If you have an interesting stevia recipe of your own, check out this month's
SOS Kitchen Challenge and submit your recipe for a "sweet" giveaway.
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| Beautiful Bars! |
1/4 cup sunflower seed butter
1/4 cup carob powder
1/3 cup coconut oil, melted (we used
Tropical Traditions)
25 drops stevia
1/4 tsp vanilla extract
Sea salt
Sunflower seeds
Melt coconut oil, combine with sunflower seed butter, carob powder, stevia, vanilla extract and salt. Stir until combined. Pour into mold of choice (we made our in a loaf pan lined with parchment.) Sprinkle with sunflower seeds/coconut/other nut of choice. Freeze. Makes 6 yummy bars!
I'm on a cleanse too, and stevia has been a godsend for my sweet cravings. It's alkaline, too, which makes me add a drop or two omre of it. Your bars look delicious -- I love sunflower seeds!
ReplyDeleteI think these sound like a perfect sweet fix. I may love carob more than chocolate!
ReplyDeleteThis looks amazing!!! And somehow I have all the ingredients.. this is being made this morning before work or after I get home.
ReplyDeleteThese look like the perfect treat!
ReplyDeleteOOoh...these look awesome!
ReplyDeleteWow...these look like fudge...amazing!!
ReplyDeleteThey really are beautiful! I tend to prefer sunbutter mixed with something else, as I'm not crazy about the taste on its own. I think carob would be the perfect partner.... and I'm sure I'll find out, when I make them later today! ;)
ReplyDeletewhat could I substitute for stevia? I have agave nectar, I just dont really use stevia. thanks!
ReplyDeleteMy heart is all a-flutter! I've recently become addicted to sunflower seed butter, and have been wanting to eat more carob too. This looks wonderful! I only have the powdered stevia though... do you have any idea how much to use? (I'm completely new to stevia, you see!)
ReplyDelete@ Hannah: We are new to stevia too and have only used it out of a tincture. I would suggest to just keep tasting it until it's to your liking!
ReplyDelete@ missmarc: Agave will definitely work! The bars won't snap like a chocolate bar because the agave will make them softer and more fudgy. But hey that sounds pretty good to me....!
ReplyDeleteGirls these bars look great. We are watching our sugar too so these are perfect :) YUMMMMMM
ReplyDeleteHi Guys--
ReplyDeleteThanks for submitting this to the SOS Challenge this month. In order to participate, we ask that you also include a link on this post to our SOS page for the month. Could you please add one so we can keep you on the page? Thanks! :)
Hi, Jacyln and Jennifer,
ReplyDeleteMmmmm. As a blogger for SunButter sunflower seed butter, LOVE the adaptation -- and especially the sprinkled seeds on top. As a fellow baker, I love the carob in it, too. 'Can't wait to try this in my kitchen. Enjoying following your other posts, too.
Hi, just wanted to say thanks for this recipe! I've made it two days in a row now and can't get enough. You two and all of your recipes are pretty fantastic. :)
ReplyDeleteWow, what a cool idea! I'm really curious as to how carob and sunflower butter taste together - I imagine it's wonderful :)
ReplyDeleteAfter freezing can these sit at room temperature without getting all messy? My mom recently lucked into a bunch of stevia products (oh thank you, generous blogging world) and wants to make treats to send to me!
ReplyDelete@Sarah: they have coconut oil in them so that may melt in slightly warm room temperature. It would be best if she can include a cooler pack. Good luck!
ReplyDeleteDo these taste chocolatey even though they are cocoa free? I've never really had much carob. Could I substitute cocoa instead or would it be too bitter with the stevia? Or how about paritally? And would another nut butter work? I don't have any sunflower seed butter on hand.
ReplyDelete@Ariana Anderson: carob tastes more like milk chocolate than intensely chocolatey. Cocoa should be alright, just don't add as much and substitute a sweeter nut butter such as cashew butter. (any nut butter can be substituted in this recipe, even tahini!)
ReplyDeleteI made these last night and pulled them out of the freezer this morning. They are SO GOOD! They taste like peanut butter milk chocolate. The stevia isn't weird or overpowering and I am way into the fact that I can eat them anytime I want because they aren't sugar-filled death bars. Thanks for the recipe!
ReplyDeleteI just made these and they're scrumptious! I added 1 Tbspn of cacao nibs, and subbed hemp seeds for the sunflower seeds on top. Great work!
ReplyDeleteThese look so marvelous! I think I will be trying out this recipe tomorrow :) THanks for entering the SOS for February, especially with such a fabulous looking recipe. I have some homemade sunflower seed butter just waiting to be used... ;)
ReplyDeleteSunflower seed butter has got to be my faovirte nut (seed?) butter, so I am bound to love these. They look wonderful!
ReplyDeleteI LOVE SFSButter!!!!
ReplyDeleteIt's my fave nut butter of all time, ever. These bars look like my new BFF. THANK you!!!
This looks amazing!
ReplyDeleteI've never used sunflower seed butter but I definitely gonna try it one day!
I just made these bars after having bookmarked this recipe many (okay, just a couple) moons ago. They're awesome and satisfying and way better than other carob-y things I've tried. I'm back on an anti-candida diet and excited to be building a new arsenal of treats that help me to feel less restricted. I appreciate the simplicity and the adaptability of the recipe. Thanks!
ReplyDeleteDo you think you could use honey for this or will it get too liquidy? I keep trying to like stevia and I just can't. Fresh off the plant is good, anything else just seems to ruin my recipes...
ReplyDeleteyes! honey will work, it will just be softer and have less of a snap
DeleteThese look great, I'm 7 weeks into my diet and haven't had any desserts in that long so I'm looking forwrad to trying this. I'm allergic to coconut, could I use olive oil instead? Also, I just have the powdered stevia, do you know how much of that I would use?
ReplyDeleteThese are amazing! Thank you! The ease of preparation and the flavor make these a total keeper!
ReplyDeleteI'm curious about the stevia powder also, that's what I have so how much powder would equal 25 drops?
ReplyDeleteWow this stuff is awesome. Very easy and quick to make. I have stevia powder and used 1/2 teaspoon and it came out perfect! Thanks for the recipe, it hits the spot! I shared it on my blog http://wholynatural.blogspot.com/2013/04/candida-is-bitch.html
ReplyDelete3 Studies REVEAL Why Coconut Oil Kills Waist Fat.
ReplyDeleteThe meaning of this is that you actually burn fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 studies from large medicinal journals are sure to turn the conventional nutrition world around!
Organic Dried Stevia supplier
ReplyDelete