3 2-oz chocolate bar molds (TIP: Molds are fairly inexpensive and can be purchased at specialty baking shops or online retailers.)
Line a baking sheet with parchment paper. In a small saucepan, combine ginger, orange zest and 1 cup water. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Drain, reserving ¼ cup of cooking liquid, ginger and zest in pot. Add honey, stirring to combine. Set over medium heat and cook until most of liquid has evaporated and mixture is sticky, 5 to 7 minutes. Spread mixture onto prepared sheet and cool to room temperature.
Meanwhile, fill a medium saucepan with 2 inches water and bring to a boil; turn heat off. To a heat-proof bowl, add cocoa butter, cacao powder and coconut sugar, and place bowl over pot, making sure bowl does not touch water, stirring occasionally until completely smooth, 5 to 7 minutes. Remove bowl and let chocolate cool slightly. (NOTE: You are looking to cool mixture to 90°F on a candy thermometer. If you do not have a candy thermometer, you can test it by putting a tiny amount of the chocolate on your lip; if you can’t feel a temperature difference, then it’s perfect.)
Stir in ginger mixture and goji berries. Pour into molds. Refrigerate until firm, about 1 hour. Turn mold upside down to release bars. Store in the refrigerator wrapped in parchment for up to 1 week.
The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.
Keep these chewy bars handy in your purse or desk drawer for an afternoon snack. Dates and dark chocolate make you feel like you’re indulging in a sweet treat, but the Kamut and cashews will help you avoid a blood sugar crash.