Nutty Chocolate Hormone-Balancing Bars from The Thirlby
Recipe from 'The Thirlby: A Field Guide to a Vibrant Mind, Body, and Soul'
  • 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
  1. Line a 9 x 9-inch (23 cm) pan with parchment paper.
  2. 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.
  3. 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