Power Seeded Bars

Granola bars are a nostalgic treat from childhood. I remember play dates with friends, where we’d find ourselves famished well before dinner, scavenging through the pantry for something sweet and hearty. Granola bars were a prized possession to discover…and devour.

Today, much wiser and health conscious, processed foods are rarely found in my pantry. However, the cravings still remain, and while there are healthier options these days than the high fructose corn syrup laden bars I ate as a kid, nothing beats a homemade and fresh baked treat out of the oven. I hope you’ll enjoy these super seeded protein bars for breakfast, as an afternoon snack, or perhaps on a play date with a friend, like I did in this video with Miriam Jacobson from Every Body Bliss. Shot and edited by Spiral Iris Productions.

 

Power Seeded Bars, makes 16

INGREDIENTS

8 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

2 tablespoons cacao nibs

1-3 tablespoons coconut flakes

 METHOD

1. Soak dates in boiling water for an hour.

2. Preheat oven to 340. Line a 12 x 9 cake pan with parchment paper and set aside.

3. Split open dates and remove pits.

4. In a food processor combine dates, melted coconut oil, nut butter, vanilla, and lemon juice. Blend until a smooth paste is formed.

5. In a bowl combine coconut flour, flax meal, quinoa, seeds, nibs, and flakes.

6. Mix the baking soda with 1 tablespoon of boiling water and add to date paste.

7. Combine wet ingredients with the dry ingredients and mix until well combined.

8. Scoop out mixture into parchment lined pan and smooth out evenly. A spatula may be handy for flattening the bars.

9. 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.

Cacao is more than a Sweet Treat, it’s a Sacred Plant

If cacao and aphrodisiac are two words that have you nodding, yes please, you may be tempted to scroll down to the recipe and get started on a batch of these seductive treats. Chances are, If you’re like me, you’re curious about the history and health benefits of cacao, if so, proceed to the next paragraph where I geek out on such things.

Cacao, pronounced, Kakaw, dervives from the Olmec culture, think pre-Aztec, and was cultivated and traded by them from 1500 BC to 400 BC. That sure is a long time to be cultivating and exchanging a plant! The dried bean pods, collected from the inside of the fruit, are then dried, cacao nibs, and are ground into a powder, cocoa powder. The tree originates from the classified evergreen family and thrives in deep tropical regions.

Cacao was (and is) used in ceremony and as currency. It was believed to have divine properties and made into a beverage to celebrate birth, marriage, and placed in a vessel as an offering at funerals. I love the function and symbology of this plant!

Raw cacao contains the highest amount of antioxidants and flavanoids, which reduce significantly when heated or cooked. Cacao is also a great source of magnesium, essential vitamins and minerals, and stimulates serotonin release, the feel good chemical.

Fun fact: I was told by a psychic once that in my past life I was part of the Aztec culture, so I got a tattoo on my back of one of the calendar day signs, the flower Xochitl.

Last Summer I led an aphrodisiac truffle making workshop in celebration of the Jewish holiday Tu B’Av, which celebrates courtship and love. I selected a variety of aphrodisiac herbs to combine with the sacred plant cacao and got to recipe testing!

The aphrodisiac herbs I chose do more than just put you in the mood, they also give you sustained energy, and balance your hormones. Here’s a brief description of each of them:

Maca: a high elevation root from Peru, increases libido, balances hormones for women and men, and boosts energy levels

Muira Puama: a bark from Brazil, stimulates blood flow to the pelvic area in both women and men

Ashwaghanda: a root from India lowers stress hormones associated with anxiety, and improves stamina, concentration, and motivation

Thank you for reading, here’s the recipe, and remember, enjoy the truffles as a way to warm your root chakra and awaken your creative abilities, in and out of the bedroom!

Raw Cacao and Aphrodisiac Truffles

Makes 20-25 truffles

INGREDIENTS

  • 2/3 cup raw cacao powder (sourced from Santa Monica Co-Op)
  • 5 dates chopped up finely
  • 2 tablespoons coconut oil
  • 2 tablespoons raw honey
  • 2 teaspoons maca (sourced from Mountain Rose Herbs)
  • 2 teaspoons muira puama (sourced from Mountain Rose Herbs)
  • 2 teaspoons ashwaghanda (sourced from Mountain Rose Herbs)
  • Pinch of sea salt
  • Pinch of cayenne
  • Optional rose powder, matcha, and coconut flakes to finish

METHOD

  1. In a bowl combine wet ingredients and mix well.
  2. In a separate bowl combine dry ingredients and mix well.
  3. Combine wet and dry ingredients together and mix well. Add more coconut oil and honey if too dry. 
  4. Roll into balls. Coat with finish of your choice; i suggest rose powder, matcha, and coconut flakes.
  5. Enjoy the bliss and pleasure these truffles awaken!
  6. Store in the fridge for up to a week.