- 1/2 cup pumpkin seeds
- 1/2 cup hemp seeds
- 1/2 cup sesame seeds
- 1 cup unsweetened coconut flakes
- 1 cup of pitted dates/prunes, soaked in a little water to soften if needed
- 1/2 cup raisins (optional if you like it sweeter)
- 1/4 cup extra virgin coconut oil
- 1/4 cup raw cacao
- 3 tbs acai powder
- 1 tbs cinnamon
- pinch of Himalayan pink salt
- 1 tbs vanilla extract
As the seasons change and we progress into summer, most of us naturally get more active. We go out for hikes, walk the trails, and the kids try out new sports.
I like to be prepared when I'm on the go. The last thing I want to do is resort to a highly processed protein bar or pay $3 or $4 for a half-decent natural bar.
So I make a big stack of these and I'm set for a week or two. Packed with antioxidants, vitamins, minerals, fiber and omega-3s, no store-bought bar will come close. Best of all, they'll stay fresh in the fridge for weeks. Oh, and did I mention they're nut free? Any of you with nut allergies can indulge in these too.
Servings: 18-20 medallions
In a food processor start by adding the seeds one after the other, pulse till coarse. Add coconut flakes and rest of the dry ingredients. Mix well
Add the fruit and pulse till paste forms. It should be getting gooey now.
Melt the coconut oil and slowly pour in while the food processor is running, followed by the vanilla extract. A ball will start to form.
Scoop out on parchment paper and roll into a sausage shape. Wrap up and set in fridge for 30 minutes to harden. Cut into 1-inch slices.
Store in an airtight container in the fridge. You can slice them as you need or pre-slice and store them individually wrapped in cling wrap for an on-the-go snack.