Paleo Energy Bars
These easy-to-digest paleo energy bars taste incredible and are so addictive!
Supporting digestion, they are a great source of soluble and insoluble fiber, aiding digestion and the promotion of regular bowel movements.
They have an astringent effect on the stomach and are good for sorting out tummy troubles!
Not to mention that they are so rich in nutrition, containing minerals that contribute to bone, brain, skin, tissue, and heart health – and the list goes on.
It’s fabulous eating such incredibly delicious foods that delight the tastebuds so much that it is hard to believe they are healing foods.
Wanting more good food comes not only from your tastebuds but because of the brain-gut connection. Your microbiota will love these!
- 2 cup or 200g of whole cashews
- 1 cup or 100g of blanched almonds
- 22 to 30 Medjool dates pitted (more or less depending on the dates you use)
- 2 tbsp of coconut oil
- 5.3 oz or 150g of dairy-free dark chocolate
- 1/3 cup or 30g flaked almonds to decorate
- 1/3 cup or 30g of pistachio kernels to decorate (optional)
Place the cashews, almonds, 1 tablespoon of coconut oil, and 25 pitted dates in your food processor. Pulse until the mixture forms a ball. I like to start with 20 dates and add a few until I reach that perfect consistency. If you put too many dates, the mixture will be too sticky and not form a ball.
Line a dish with a sheet of baking paper. Slightly dip your fingers in a little bit of water and flatten the dough with your fingers (this will stop it from sticking). You can also roll it out using another sheet of baking paper on top and a rolling pin.
Melt the chocolate and the coconut oil in a saucepan on low heat, stirring gently. Once melted, let it cool down for a minute and pour over the dates and nuts mixture. Use a spatula to delicately spread it out evenly.
Sprinkle flaked almonds to decorate and place in the fridge for around 45 min.
Take it out of the tray with the baking paper. Place it on a flat surface and cut it into bars or squares.
Put it back in the fridge to set for at least one hour. Leaving them overnight will make them even firmer.
Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.