Sun-kissed peeps! Summer vibes are in full swing…
I hope your days have been filled with beach time, bonfires and outdoor adventure. Or at the very least, sleeping under the stars in your own backyard. I did this last week for the meteor shower – it was majestic.
Although we’ve been graced with late sunsets and extended daylight, the hours seem a smidge shorter, alas.
If you’re feeling pressed for time, here’s a quickie recipe to help you savor the last sweet stretch of summer.
These somewhat squared superfood bars are my latest go-to freezer food.
When I notice an excess of crumpled plant-based protein bar wrappers in my purse/car/garbage can, I get the urge to whip up a batch of nourishing nutty bites.
Smushed with raw nuts and seeds, these healthier plant fats help sustain our energy and blood sugar levels. Whoopie!
I also added dates for some whole food sweetener – they’re stellar when we need a dose of pre/post fitness fuel.
Grab a piece and go play outside!
Slightly Squared Superfood Energy Bars
(vegan / gluten-free / raw / refined sugar-free)
Opt for organic ingredients whenever possible
1 cup mixed raw unsalted nuts (almonds, walnuts, cashews)
1 cup mixed raw seeds (sesame, sunflower, pumpkin)
1 cup unsweetened shredded coconut
1/2 cup raw sunflower seed butter (or preferred nut/seed butter)
1/3 cup raw hemp seeds
1/4 cup cacao nibs
1 cup pitted dates, pre-soaked/rinsed
1 tbsp true cinnamon
1 tsp pure vanilla powder (or unsweetened extract)
- Line an 8×11 glass baking pan with parchment paper.
- In the bowl of a food processor, add your raw nuts and seeds. Process on high for 30 seconds, leaving some extra chunks for added texture.
- Next, add in your seed butter, hemp hearts, coconut shreds, dates, cacao nibs, cinnamon and vanilla. Process for about 1 minute until a thick mixture forms.
- Remove your superfood dough ball from the food processor, and get in there with your hands to ensure all is blended well.
- Spread your dough onto the pan, pressing down firmly with your fingers. For a less sticky situation, use an extra sheet of parchment. Score the squares into little or larger squares. I prefer little ones (4 x 6).
- Place in the freezer for at least 30 minutes, then enjoy! Bars hold best in the freezer for 1-2 weeks.