This is packed with magnesium that you need for your nervous system, and energy .. so eat sparingly!
Pulse in a food processor:
8Tbsp mixed seeds (flax, pumpkin, sesame, sunflower etc), 3 handfuls of goji berries, about 5 pitted medjool dates, 4 tbsp cacao powder, 1 tsp dessicated coconut. This should create a course paste.
Melt 3 tbsp coconut oil in a glass bowl sitting in freshly boiled water. Add slowly as you pulse the food processor. This should create a smooth mixture.
In a shallow cake or flan tin, lay down baking paper. Turn out the paste on to this paper and press down firmly and create a biscuit base.
Break 200g 70-80% chocolate into small pieces into a stainless bowl, set over boiling water. Take off the heat and let it slowly melt. Drizzle this over the energy bar mix.
* I mix up my chocolates, adding a little bit of chilli chocolate, coconut lucuma chocolate as well as plain. I use about 150g total, 50g of flavoured.
Place in the fridge for 3 hours until firmly set. Slice into 6 or so pieces and enjoy as a delicious sweet treat.
Original recipe courtesy of Dale Pinnock's The Medicinal Chef.
Deborah McTaggart is a registered nutritionist practising in Barnes, South West London, and global via Skype and Zoom. Deborah has a special interest in high energy demand, high performance, travel health, stress and sport recovery and performance for the busy professional, frequent traveller and recreational athlete. She works as a Consultant with The Resilience Institute, UK who work with global leadership to sustain high performance and long term health resilience. Contact me here for further information on healthy sweet treats, energy and chocolate, healthy food and improving your health.