Super Goji-Cacau-Maca Bars


These are terrific. And also raw!! Whu huh?? Yes, it’s true. These are lifted straight from Matthew Kenney’s Everyday Raw. He has a pretty little perfect photo of them looking all uniform with straight lines of chocolate across them. (He DOES recommend storing the cacau sauce in a squeeze bottle, in which case it would be easier to apply in lines…but I don’t have one).Anyway, straight lines or no, these are really good and packed with protein.


  • 4 3/4 cups of almond crumbs (unsoaked almonds chopped in a food processor until coarsely ground)
  • 3 cups cashew pieces
  • 1 cup hemp seeds
  • 1/2 cup flax seeds, golden if possible, soaked 2 hours & drained
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 3/4 cup agave
  • 1/4 cup cacau nibs
  • 1 cup goji berries, soaked no more than 15 minutes and drained
  • 1 recipe Sweet Cacau Sauce (recipe to follow)


Mix all ingredients in a large bowl until well incorporated. Spread evenly on a parchment lined pan and press firmly. Dehydrate overnight at 105 F. Loosen edges and turn out onto cutting board. Cut into squares. Glaze bars with sweet cacau sauce. Return to dehydrator screens and dehydrate overnight.

I feel like this recipe could use a bit less agave, and next time I’ll try it like that. I’ve stored them individually vacuum sealed in the freezer, so they are ready to go for a quick breakfast/snack before the gym, whatevs.

Sweet Cacau Sauce:


  • 1 1/2 cups cacau nibs
  • 1 1/4 cups agave
  • 1/2 cup coconut oil


Blend all ingredients in Vita-mix until very smooth. Refrigerate until ready to use. To heat, place on, near or in a dehydrator for a few minutes.

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