Nutty Chocolate Hormone-Balancing Bars from The Thirlby
Recipe from 'The Thirlby: A Field Guide to a Vibrant Mind, Body, and Soul'
Ingredients
¾ cup (78 g) freshly ground flax seeds
½ cup (90 g) chopped Medjool dates or dried mission figs
½ cup (46 g) desiccated coconut
¼ cup (32 g) pumpkin seeds
¼ cup (30 g) cacao nibs
¼ cup (25 g) raw cacao powder
2 tablespoons coconut oil
2 tablespoons nut or seed milk
1 tablespoon raw almond butter
1 tablespoon maca powder
½ teaspoon ground cinnamon
dash of Himalayan pink salt
your choice of crushed nuts, cacao nibs, dried crushed roses, and flaked sea salt for garnish
Instructions
Line a 9 x 9-inch (23 cm) pan with parchment paper.
In a food processor, combine the flax seeds, dates, coconut, pumpkin seeds, cacao nibs, cacao powder, coconut oil, nut milk, almond butter, maca powder, cinnamon, and salt. Blend on medium speed until a dough forms. Use your hands to press the dough evenly into the parchment-lined pan. Alternatively, roll the dough into balls and arrange on a parchment-lined pan.
Top with crushed nuts of choice, cacao nibs, dried crushed roses, and a dash of flaked sea salt. Refrigerate until firm, about 2 hours. Slice and serve. Store the bars in an airtight glass container in the refrigerator for up to 1 week.
Recipe by Golubka Kitchen at https://golubkakitchen.com/nutty-chocolate-hormone-balancing-bars-from-the-thirlby/