When I worked at an integrated college health center, one of my colleagues who was preparing for her career as a naturopathic physician, always brought the most creative food-sensitive lunches and snacks. Challenged with multiple food sensitivities, one of her sweet treat rewards was a superfood bar. The following recipe is an inspiration of her delicious treat with the addition of some of my own favorite superfoods.
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut butter
- ¼ teaspoon vanilla extract
- ¼ cup + 1 tablespoon melted coconut oil
- 4 tablespoons raw cacao nibs
- 2 tablespoons cranberries
- 3 tablespoons chopped raw, unshelled pistachios
- a full handful chopped cashews
- In a bowl, whisk together the syrup, coconut butter, and vanilla.
- Add the coconut oil and whisk again. Whisk quickly or make sure the oil is warm to make sure the mixture doesn’t start firming.
- Add the dry items (cacao nibs, cranberries, pistachios and cashews). If you don’t have some of these items, substitute what you do have (ex. raisins, your choice of nuts, etc.).
- Spoon the mixture into ice cube trays or silicone molds (they pop out easier) and chill in the fridge until firm.
- Keep refrigerated until eating. They keep well in the refrigerator for up to 2 weeks.