Balance & Recharge Bars – Almond Snickers

Balance & Recharge Bars – Almond Snickers

This elevated take on a classic treat is packed with powerful ingredients to support your health while satisfying your sweet tooth. The Flow State Balance and Recharge Blend, featuring Reishi, Lion’s Mane, Chaga, and Cordyceps mushrooms, works to balance your energy, enhance mental clarity, and support overall well-being. Combined with Holistically-You collagen, this bar also promotes skin elasticity, gut health, and a resilient body from the inside out.

With a rich, nutty base, a creamy peanut butter filling, and a luscious chocolate topping mixed with crunchy almonds and sprinkled with sea salt, this bar offers the perfect blend of indulgence and nutrition. Perfect as a midday or afternoon boost or a post-dinner treat!

*You will need a 20cm square baking tin, or similar

Ingredients

Base:

• 2 cups blanched almond meal
• 1/2 cup melted coconut oil (butter or ghee also work)
• 3 Tbsp tapioca flour
• 2–3 Tbsp maple syrup
• 1/2 tsp baking soda
• 3 Tbsp Holistically-You collagen powder

Filling:

• 1 heaped cup smooth peanut butter
• 3 Tbsp coconut oil
• 210g coconut condensed milk
• 2 heaped tsp Flow State Balance and Recharge Blend

Chocolate Topping:

• 250g dark chocolate
• 1 Tbsp coconut oil
• Chopped and almonds for crunch
• Sea salt flakes
• Bee pollen (optional)

Instructions

Prepare the Base:
Preheat your oven to 180°C and line a slice tin with baking paper. In a mixing bowl, combine all the base ingredients. If the mixture is too wet, stir in a little extra almond meal. Press firmly and evenly into the prepared tin.

Bake:
Bake for 10–12 minutes, or until golden brown. Remove from the oven and let the base cool completely.

Create the Filling:
In a small saucepan, combine the filling ingredients and heat gently on low until melted and smooth. Stir well to ensure everything is evenly mixed.

Assemble:
Pour the filling over the cooled base and place it in the fridge to set.

Prepare the Chocolate Topping:
Melt the dark chocolate and coconut oil in a saucepan over low heat, stirring until smooth.

Top and Set:
Sprinkle the chopped almonds over the base, then pour the melted chocolate over the nuts and set filling. Sprinkle with sea salt flakes and bee pollen. Return to the fridge to allow the chocolate to set completely.

Slice and Enjoy:
Once firm, cut into squares and savour your Magic Mushie Snickers Bar!