Vata "Fall" Balancing Bars











Equipment Needed

8 x 8” Pyrex or metal baking pan

Parchment paper

Food Processor

Rubber Spatula

Measuring cups & spoons


Ingredients

2 cups raw cashews

2 cups pitted dates. preferably Medjool

1 cup almond butter

1/2 cup coconut oil

1 cup Jaggery jag-uh-reey (unrefined date, palm or sugar cane sugar) or replace with brown sugar.

1/2 cup shredded unsweetened coconut

1 teaspoon pure vanilla extract

1/2 cup coconut flour

2 teaspoons ground cardamom

2 teaspoons ground cinnamon

2 teaspoon of mineral salt


Directions

Line your baking pan with parchment paper, set aside.

Pit the dates, cover with bowling water for 5-10 minutes, drain and set aside

In a food processor grind the cashews to a coarse meal, and then add the dates and pulse until combined.

Next, combine jaggery, coconut flour, coconut, cardamom, cinnamon and mineral salt, and add to above.

In a separate bowl mix the almond butter, coconut oil and vanilla and then add to the above mixture.

Mix/pulse in food processor until combined, and then press the mixture into a lined 8 x 8 “ Pyrex or baking pan, and if sticky, wet the hands with water and smooth the top.

Refrigerate for 1 hour, remove from mold and cut into bite size pieces.

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Phone

310-339-8639

Email
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1033 3rd St. #309, Santa Monica, California 90403