03/01/2018
Happy March everyone! After the slow crawl that was the month of January, it’s hard to wrap my head around how quickly February flew by! I’ve been working on lots of new content and ideas that I am excited to put out for you this month. The largest being my new Youtube channel, where I’m hoping to post twice a week. I hope you will join me over there if you want to check it out. Eventually I want to start sharing recipes on there too! If you want me to share anything specific, be sure to leave me a comment as well.
The other morning I whipped together some granola bars with the random ingredients I had left in my pantry and to my surprise, they came out excellent! I asked some of you over on my Instagram Stories if you’d like this recipe, and was met with a resounding yes. The first time I made these bars I didn’t think to write down a recipe. Lucky for me that gave me an excuse to make another batch of these awesome bars.
I know I called them granola bars, but they do not have any oats in them! I had run out of oats a while ago and was searching for something to use as a substitute. The flax seed meal worked perfectly here, and made them extra soft. They actually remind me a bit of Chewy Bars in their consistency and taste. You could easily swap out the flax seed for oats, or mix in dried fruit instead of chocolate chips if you’d prefer. They make the perfect snacks to throw into my bag for work and cost way less than any granola bar out there. Not to mention they only take a few seconds to whip together at home. I hope you enjoy them as much as I do!
Homemade Chocolate Cashew Butter Bars
Ingredients:
- 6 dates
- 1 tbsp chia seeds
- 1 tbsp flax seed
- 1 scoop chocolate protein powder (I used Women’s Best Chocolate Whey)
- 1/2 tbsp pumpkin seeds
- 1/2 tbsp chopped walnuts
- 1 tbsp dark chocolate chips (plus extra for drizzle)
- 1 tbsp honey
- 1 tsp cinnamon
- 3 tbsp cashew butter (plus extra for drizzle)
- 1 tsp coconut oil
Directions:
- Combine all of the ingredients in a food processor. Blend on medium speed until all of the ingredients are combined and check with a spoon. The mixture should stick together. Add additional honey or cashew butter if needed.
- Pour the mixture into a baking tin and press down with a spoon, being sure to spread the bars evenly into the corners. I prefer thicker bars, but you can make them as thick or thin as you’d like.
- Chill in the refrigerator for 30 minutes before slicing the mixture into bars with a sharp knife.
- Place the bars over parchment paper. In a small bowl, combine one scoop of cashew butter and 1/2 tsp of coconut oil. Heat in microwave for 30 seconds of until the coconut oil is completely melted. Stir until the cashew butter is smooth and runny and drizzle over the bars. Repeat this same process with the chocolate chips.
- Chill in the refrigerator again before serving and enjoy!
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