Power Seeded Bars
Delicious bars for the adventurous spirit. Don't let the long ingredient list sway your decision to make these, as you may already have these ingredients sitting in your pantry. Better yet - make them with a friend.
I spent this past weekend learning about the neuropsychology of female friendships. Creating bonds with your lady friends is not only an amazing and fun way to spend time, but research shows that opening up to your girlfriends can shift the body's stress response and is beneficial for your cognitive health.
Friendships help us live longer and better - and women in particular can be a tremendous source of strength for one another. Tending and nurturing your female friendships helps regulate female reproductive hormones, releasing oxytocin (the bonding hormone) and having an opioid-like affect on the brain. Here to read more about the power of the biological importance of female company.
8 ounces pitted dates
5 tablespoons coconut oil
2 heaping tablespoons cashew butter, or any nut butter
1 teaspoon vanilla extract
1 teaspoon baking soda
½ tablespoon lemon juice
½ cup coconut flour
½ cup flax meal
¼ cup quinoa
1-2 tablespoons each: chia seeds, sunflower seeds, hemp seeds
1-2 tablespoons cacao nibs
1-3 tablespoons coconut flakes
1. Soak dates in boiling water for an hour before starting
2. Preheat oven to 340. Line a 12 x 9 cake pan with parchment paper and set aside.
3. In a food processor combine melted coconut oil, nut butter, vanilla, and lemon juice. Blend until a smooth paste is formed.
4. In a bowl combine coconut flour, flax meal, quinoa, seeds, nibs, and flakes.
5. Mix the baking soda with 1 tablespoon of boiling water and add to date paste.
6. Combine wet ingredients with the dry ingredients and mix until well combined.
7. Scoop out mixture into parchment lined pan and smooth out evenly. A spatula may be handy for flattening the bars.
8. Bake 15 minutes. Cool, then cut and eat. For firmer bars cool for an hour, then place in fridge for 2 hours before cutting and serving. Keep in an airtight container in the fridge for up to two weeks.