A friend made these at a recent spiritual retreat and if she didn’t tell me they were actually healthy for you, I wouldn’t have known as they were a sweet treat for sure!
‘Ojas’ is our body’s storehouse of deep energy and immunity and all of the ingredients in this bar help support the ojas. Dense and naturally fatty foods combine with spices help build energy, long-term health, and stability of body and mind.
Whether or not you believe in all that, they are mighty tasty!
They feature a blend of spices called ‘sweet spice’ which can be made ahead, stored and easy pulled out to use for this recipe or other dessert or sweet recipes. The blend of spices aid in processing sweet foods and digestion.
Pretty easy to make, no bake, and bite-sized filling little energy bites!
makes about 20 squares
- 2 TBL ground cinnamon
- 2 TBL ground ginger
- 1 TBL ground Cardamom
- 1 tsp ground nutmeg (optional)
- 4 Medjool dates, pitted
- 1 cup raw pecans
- 1/2 cup raw almonds
- 2 TBL coconut oil, melted
- 1/4 tsp salt
- 1/2 tsp sweet spice
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened cacao powder
- 3 TBL pure maple syrup
- 2 TBL toasted coconut flakes
- 2 TBL chopped dried cranberries
- 2 TBL sliced almonds
- Line the bottom of a 4″ x 8″ loaf pan (or glass dish or silicone mold) with parchment paper.
- In a food processor, pulse together the dates, pecans, almonds, 2 TBL coconut oil, salt and sweet spice mix until the mixture begins to stick together and form clumps.
- Press the date and nut mixture into the bottom of the parchment lined dish.
- Next, whisk together the melted coconut oil , cocoa powder and maple syrup in a stainless steel mixing bowl until smooth and it has the consistency of a light chocolate syrup/ sauce. Add a bit more cocoa powder if too thin.
- Working quickly, pour the chocolate mixture over the base layer, tilting the pan from side to side so the chocolate is an even covering.
- Sprinkle with the toppings of your choice.
- Place in the freezer for 30 minutes to an hour, until very firm.
- Remove the loaf and parchment from the pan, and using a sharp knife on a cutting board, cut into small squares (about 1″ x 1″)
- Refrigerate the squares between layers of parchment paper in a sealed container.