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2 cups almonds (raw)
½ cup flax meal (flax seeds ground in a blender)
½ cup shredded coconut (unsweetened)
½ cup unsalted almond butter
½ teaspoon celtic sea salt
½ cup coconut oil
4 drops liquid stevia
1 tablespoon agave nectar
1 tablespoon vanilla extract
1 cup Dagoba Brand Chocodrops(optional)

Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil from stove, stir stevia, agave and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8 x 8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens. In a small saucepan, melt chocodrops over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve. Makes 20 bars.

 

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