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Coconut-Almond Chia Seed Energy Bars

1/28/2014

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Grain Free, Dairy Free, Vegan, Low Carb
I don't know how you feel, but it seems to me that finding a pre-packaged protein bar that doesn't break the bank is pretty tough, especially for those of us with food sensitives and/or blood sugar issues.  I recently found Health Warrior Chia Bars and fell in love with the coconut flavor, so I thought I'd try to make my own version. MISSION ACCOMPLISHED! These bars are truly delicious and are also...
  • Low calorie (127 calories)
  • Grain & dairy free
  • Low carb  (Only 6.6 net carbs)
  • Low sugar (6.1 grams from dates)
  • Filling & energizing
  • Easy to make

Chia seeds were once the staple of the Aztec and Mayan diets and today are being hailed as one of the top superfoods - and for good reason! This nutrient dense food packs a lot of benefits:
  • Easy to digest - no need to grind them like flax seeds
  • 1 serving contains more calcium than a glass of skim milk
  • Once for ounce, chia seeds contain more Omega 3 fatty acids than salmon
  • Omega 6 fatty acids used in cell rebuilding & rejuvenation - for healthy & firmer skin
  • More antioxidants (per serving) than blueberries
  • Can absorb up to 12 times their own weight and expand to keep you feeling fuller longer
  • Stabilize your blood sugar & increase and stabilize your energy level

Coconut-Almond Chia Seed Bars (PRINT RECIPE)
Makes 12 bars

Ingredients:
4 large Medjool dates, pitted and halved
¼ cup filtered water
½ cup chia seeds
½ cup raw almonds, chopped
¼ cup almond meal/flour
2 tablespoons shredded coconut
2 tablespoons coconut oil, melted
Dash of salt
¼ teaspoon cinnamon
½ teaspoon vanilla extract

Directions:
  1. Preheat oven to 350 degrees. 
  2. Place dates and water in a food processor and blend until a mostly smooth compote is made, about 1 minute. (It’s ok if there are still some small chunks of dates, but you want it mostly smooth.) It should make about 1/3 cup compote when you are finished. *
  3. Combine all ingredients along with your 1/3 cup date compote in a large bowl and mix until well incorporated. Mixture should be a bit loose but stick together easily when smooshed with your fingers/hands. If it is too dry, add more coconut oil or date compote 1 tablespoon at a time. If it is too moist, add almond meal, 1 tablespoon at a time.
  4. Line an 8 x 8 x 2 baking dish/rimmed cookie sheet with parchment paper. 
  5. Transfer the dough to the lined baking dish/rimmed cookie sheet and press the mixture evenly into the pan to a ¼ inch thickness using your hands or a spatula. 
  6. Bake for 15-20 minutes or until lightly browned.
  7. Allow the mixture to cool completely in the baking dish for about an hour.
  8. Turn mixture out onto a cutting board and slice into 12 bars.
  9. Store bars in an airtight container for up to 4 days or freeze for up to 1 month.

Happy Eating!
~Billie
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    Billie Shellist, FDN-P

    I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.  

    ​This cuts out the trial and error process and helps you get real symptom relief and resolution!


    Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.  

    If you'd like to heal from the root cause(s) of your chronic symptoms,  try starting with a complimentary 15-minute consultation.  Click here to request your free session.


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