Hello there, gorgeous turmeric chocolate snack bars!
I’ve been eager to combine turmeric and dark chocolate for a while — and now it’s finally happened. Turmeric meets dark chocolate, and the result is a deliciously balanced snack.
I suspected that gently sweetened turmeric flavours would pair beautifully with dark chocolate, but I wasn’t sure how to bring them together until I adapted a simple raw chocolate snack bar idea. The result is a layered snack bar with a turmeric-spiced oat and date crust and a soft, velvety chocolate topping.
These bars are quick and straightforward: about 15 minutes hands-on time and another 15 minutes in the freezer to set. A food processor turns dates and oats into a cohesive crust, and a simple mix of melted coconut oil, maple syrup and cocoa powder makes the chocolate layer.
They’re also very nutritious: dates and oats provide complex carbs and fiber, coconut oil supplies healthy fat, and turmeric adds anti-inflammatory benefits. Use certified gluten-free oats to keep the bars gluten free — they’re also dairy-free and vegan.
Look at that luscious chocolate layer — it appears like melted chocolate, but it’s simply coconut oil, maple syrup (or agave) and unsweetened cocoa powder whisked together. Once chilled it becomes a soft, sink-your-teeth-into layer of rich dark chocolate.
The soft chocolate sits between a warming, turmeric-scented date and oat crust and a sprinkle of reserved crust on top — imagine granola bar meets chocolate ganache. It’s an ideal texture contrast: slightly chewy crust with silky chocolate.
These bars are excellent make-ahead snacks for lunchboxes, breakfasts, pre- or post-workout fuel, or a healthier way to satisfy a sweet craving. They hold well in the fridge and travel nicely when stored in an airtight container.
Did I mention only 15 minutes of hands-on time? It’s true — the process is that simple.
If you enjoy golden milk lattes, these turmeric chocolate bars will be a natural match for your taste. The combination of warm spice and rich cocoa is comforting and satisfying.
The. End.
Healthy Turmeric Chocolate Snack Bars
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5 from 1 review
Author: Emily Koch
Prep Time: 15 mins
Total Time: 15 mins
Yield: 8 to 12 bars 1x
Category: snack, breakfast, dessert, chocolate, healthy, superfood, easy
Cuisine: gluten free, vegan, dairy free, vegetarian
Description
Turmeric chocolate snack bars are made with wholesome ingredients and deliver a sweet, spiced bite any time of day. They’re naturally gluten free and vegan when you use certified oats.
Ingredients
Units
Scale
- Turmeric Oat crust
- 1 3/4 cup pitted medjool dates (if not very sticky soak them in hot water for 10 minutes)
- 1 1/4 cups rolled oats (gluten free friendly, if needed)
- 1 to 2 teaspoons ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- Optional: 1/8 to 1/4 teaspoon ground cayenne pepper
- Chocolate layer
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup or agave nectar (honey can be too thick)
- 1/2 cup unsweetened cocoa powder (or sub cacao powder)
- Optional topping
- sprinkle of flaked sea salt
Instructions
- Prepare: If your dates are dry, soak them in hot water for 10 minutes. Line an 8×8 baking dish with parchment and grease it with a little coconut oil; set aside.
- Make the crust: Drain the dates if you soaked them. In a food processor combine dates, oats, turmeric, black pepper, salt, and cayenne (optional). Pulse until a fine, sticky crumb forms and the mixture holds together when squeezed. Reserve 1/4 cup of the mixture for the topping.
- Press crust into pan: Transfer the remaining crust mixture to the prepared pan. Press firmly and evenly with your hands or the bottom of a measuring cup so it’s well packed.
- Make the chocolate layer: In a small bowl whisk melted coconut oil, maple syrup (or agave), and cocoa powder until smooth and thick but spreadable, with no lumps.
- Spread the chocolate: Pour the chocolate mixture over the crust and smooth into an even layer.
- Add the topping: Sprinkle the reserved date-oat crumbs over the chocolate and gently press so they adhere. Finish with a light sprinkle of flaked sea salt if desired.
- Freeze: Cover and freeze for about 15 minutes, or until the chocolate is set.
- Cut into bars: Run a knife around the pan edge, lift the slab out of the pan, and slice into bars with a sharp knife.
- Store: Keep in an airtight container in the fridge for up to one week, or enjoy immediately.
Notes
Prep time excludes the chilling time in the freezer (about 15 minutes).
Black pepper: Though it may seem unusual, black pepper helps increase turmeric’s absorption in the body.
Recipe adapted from an inspiration of raw chocolate snack bar ideas.