These berry and chocolate forward bars are the perfect addition to a work from home quarantine snack stash. Many health benefits can be found in the natural ingredients in this recipe including zinc, a component linked to lowering anxiety. Cashews, flax seeds, almonds, and cacao powder are all sources of zinc. Immune-boosting reishi is also found to nourish and promote energy when stressed.
These bars are filled with essential fatty acids EFAs which our bodies can’t produce on their own — also essential for brain function and contain beautifying agents (coconut butter, chia seeds, maca+).
Store in refrigerator for up to 7 days.
Raw Açaí Reishi Bars
Equipment
- High-speed Blender
Ingredients
Base
- 1 cup nuts (I used almonds and cashews) presoaked
- 1 cup pumpkin seeds`
- 1 cup medjool dates pitted
- ½ cup cacao + reishi powder
- ¼ cup cacao nibs
- 3 tbsp hemp hearts
- 2 tbsp flax seeds
- 2 tbsps maca powder
- 1 tbsp lucuma powder
Filling
- 1 cup raspberries
- ½ cup cashews presoaked
- ½ cup chia seeds
- 3 tbsp açaí sorbet (you can also use powder) thawed
- 2 tbsp coconut butter
- 1 tbsp mct oil
- 1 tbsp almond butter
- 1 tsp vanilla extract
Toppings
- a sprinkle of hemp hearts, cacao nibs, and dehydrated rose petals
Instructions
Base
- In a high speed blender or food processor lightly pulse nuts until they are halved and crumbled.
- Add remaining base ingredients and blend until ingredients are combined, do not over blend.
Filling
- Transfer mix to a half size sheet pan lined with parchment paper. Spread and distribute mix evenly, pressing down. Refrigerate.
- Blend all ingredients in high speed blender until smooth and creamy.
Bars
- Pour filling over chilled base using spatula and add your toppings.
- Leave in refrigerator to set for at least two hours then cut into bars
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