Superfood Bites

Superfood Bites

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

1. In a bowl, whisk together the syrup, coconut butter, and vanilla.
2. 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.
3. 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.).
4. Spoon the mixture into ice cube trays or silicone molds (they pop out easier) and chill in the fridge until firm.
5. Keep refrigerated until eating. They keep well in the refrigerator for up to 2 weeks.