(Bittersweet) Cherry Pistachio Chocolate Bars

I was preparing for a weekend hike when I decided to make these bars. I wanted something that would provide energy quickly and is easily digestible...so here we are with these bittersweet chocolate bars. I started with my last brownie recipe and "fudged" it, using as much organic ingredients as possible.

(Bittersweet) Cherry Pistachio Chocolate Bars

• 3/4 cup cocoa powder
• 1/4 cup butter
• 1/2 cup maple syrup
• 1/2 cup natural cane sugar (optional if you would like it sweeter)
• 1/4 cup heavy cream
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup whole wheat flour
• 3/4 cup instant oatmeal
• 1/2 tsp salt
• 1/3 cup pistachios
• 1/3 cup dried (bing) cherries

Preheat oven to 350 deg Fahrenheit. Grease and flour a 9×13-inch baking pan. I used a rectangular pyrex container that measures about 8" x 10."

In a large bowl, melt butter (I used a microwave for about 30 seconds) and then combine/mix with cocoa powder. Add cream and vanilla extract. In a medium sized bowl whisk together the eggs and the maple syrup (and optional sugar). Slowly stir the egg mixture into the chocolate mixture. Add the whole wheat flour, oatmeal, baking powder and salt. Stir to combine.

Fold in the pistachios and dried cherries, saving a small handful to chop up for topping the brownies if you wish. Pour the batter in the pan. Sprinkle with remaining pistachios and/or apricots (optional).

Bake for about 20 minutes. Remove from the oven and allow to cool. Cut into bite-size bars once it has cooled.

Taste and pack for hike...or simply enjoy with ice cream or milk.