It has been a busy transition from Winter to Spring and now it feels like it’s nearly Summer. Where does time go? Since January, I started a new job, moved into a new apartment, have begun making wonderful new friends and have been eating at lots of new, great Southern restaurants. I’m still staying true to my mostly healthy self and feel best when I eat a mainly plant-based diet with protein from non-animal sources. These bars will fill you up, and possibly even satiate a sweet-tooth! Never too busy for that.
These superfood cacao nut bars are essentially nuts and seeds, bound together by the natural sweetness in raisins and dates and by the yumminess of raw cacao powder and coconut oil. Perfection filled superfood!
I recently treated myself — aka SPLURGED unnecessarily — on a lovely Cuisinart Food Processor. I’m in love. For these bars, a processor is prime to get the nuts, seeds, and dried fruit to the right consistency. However, you could use a powerful blender or get back-to-basics with a sharp knife and cutting board!
Once you’ve combined all your ingredients — see those chia seeds?! — then firmly press them onto a parchment-lined sheet. The thicker you make the bars, the better they’ll hold together. You could also form balls if you’d prefer… Superfood cacao nut balls. Mmmm!
After you refrigerate them for at least two hours, slice them and serve! I usually have one for a mid-morning snack. These keep well in the fridge or freezer. One night, I crumbled one of the bars and served it (for myself, duh) over coconut sorbet. Heaven!
Superfood cacao nut bars, inspired by This Rawsome Vegan Life
- 1/2 cup raw walnuts
- 1/2 cup raw cashews
- 1/3 cup chia seeds
- 1/3 cup flax seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup coconut flakes (unsweetened)
- 1/2 cup raisins
- 1 cup medjool dates, pitted
- 2-3 Tablespoons coconut oil (depending on consistency)
- 2 Tablespoons cacao powder
- sea salt to taste
- Place all dry ingredients into your food processor and pulse until they’ve reached a fine consistency. Don’t overdo it!
- Add the raisins and dates, and pulse to combine. The mixture will begin to bind slightly.
- In a microwave safe bowl, or in a saucepan, melt the coconut oil together with the chocolate. I used 3 tablespoons oil in the microwave for about 35 seconds.
- Add to the food processor with sea salt and pulse until the mixture begins to hold.
- Press the nut and seed blend onto a parchment-lined baking sheet. Cover and refrigerate for at least two hours.
- Remove from fridge, slice and serve! These are best stored tightly sealed in the refrigerator or freezer. Trust me, they won’t last long but mine were still good after a week.