Sarah Di Lorenzo just launched her new range of 10:10 Protein bars.
But on Saturday, Di Lorenzo joined the Sunrise kitchen to share her twist on healthy chocolate bars.
Sarah warned, organic chocolate bars can have excessive calories and a high amount of sodium.
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These can also be four times the price of a normal chocolate bar
Viewers can engage with Sarah on her Facebook page as well as her Instagram.
Recipe below:
Ferrero Rocher balls
Ingredients
1 cup of pitted dates (soak for 5 minutes in boiling water)
1/2 cup of hazelnuts
1/4 cup of cocoa powder
Pinch of salt
1/3 cup of melted dark chocolate
1/2 cup of chopped hazelnuts for rolling and to put one in the middle
Method
Add the dates, cocoa, salt, and hazelnuts to the food processor and blend to make a dough.
Roll into equal sized balled and place a whole hazelnut in the centre.
Melt your chocolate, then dip your ball into the melted chocolate and roll through crushed hazelnuts.
Sarah’s healthy twist on a TWIX bar
Biscuit layer
1/2 cup of oat flour
1/3 cup of almond flour
1/4 cup of almond butter
1/4 cup of peanut butter
Caramel Layer
1/4 cup of peanut butter
3 teaspoons of maple syrup
1 teaspoon of vanilla extract
Pinch of sea salt
1 tablespoon of coconut oil
Chocolate layer
2/3 cup of dark chocolate chips
1 tablespoon of coconut oil
Method
Start with mixing together the biscuit ingredients and then press them into a baking dish that has been lined with baking paper, press the mix in well.
Mix the caramel layer and then place on top.
Then melt the dark chocolate and coconut and pour over the top. Leave in the fridge to set for a minimum of 3 hours or you an do a quick freeze for 1 an hour.
Keep in the fridge or freezer.