Balancing Bars
- Jeff Perlman
- Jan 1, 2025
- 1 min read
Updated: 6 days ago
These balancing bars are sweet, slightly salty, wet, heavy, and grounding. They are exceptionally balancing for the Vata and Pitta doshas, but can increase the Kapha dosha. They are very easy to make and do not require any baking, so they are Yummy.
Equipment Needed
8 x 12" (approximently) metal or plastic mold and storage
Parchment paper
Food Processor
Rubber Spatula
Measuring cups & spoons
Ingredients
16 oz raw & unsalted cashews
16 oz. dates. preferably Medjool
1 cup unsalted almond butter
1 cup coconut oil
1/2 cup Jaggery jag-uh-reey (unrefined date, palm, or sugar cane sugar) or use brown sugar.
3/4 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
1 1/4 cup coconut flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon of mineral salt
Directions
Line your baking pan with parchment paper and set it aside.
Pit the dates, cover with boiling water for 5-10 minutes, drain, and set aside.
In a food processor, grind the cashews to a coarse meal. Add the dates and pulse until combined.
Next, combine jaggery, coconut flour, coconut, cardamom, cinnamon, and mineral salt, and add to the above.
Mix the almond butter, coconut oil, and vanilla in a separate bowl and then add to the above mixture.
Mix/pulse in a food processor until combined, and then press the mixture into a lined 8 x 8 “ Pyrex or baking pan; if sticky, wet your hands with water and smooth the top.
Refrigerate for 1 hour, remove from mold, and cut into bite-sized pieces.
Below is a possilbe container for Amazon:
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