Making raw food is something that comes in and out of my life a few times a year. Typically when the weather gets warm as we approach our Indian summer in Los Angeles, my days are filled with salads and my best attempt to stay away from refined sugars by creating some kind of raw food bar. This year, after getting a new refrigerator and realizing that I have stocked up on Chia seeds and Chrolophyll, I wanted to create a raw goody that utilized these two powerful foods.
This also works out as a wonderful bar for postpartum moms as it is blood building, has antioxidants, omegas, balances hormones, is a good source of iron, is mineral rich and also can help suppress your appetite.
I would like to note: making raw food bars are easy and you can add anything that you have to them. The measurements are only suggested so if you are a little short, no worries, it will refrigerate and be perfect. Also, it is really fun to experiment with these and your options are absolutely endless. For this recipe I emptied two different bulk jars that I have in my pantry which created the brazil and walnut mixture.
here is the recipe
1 1/2 cups mixed nuts, walnuts/brazil nuts
3/4 cup pitted dates
1/4 cup coconut flakes
2 tablespoons honey
1 teaspoon Chlorophyll
1/8 teaspoon vanilla bean
1 teaspoon he shou wu
1/2 teaspoon cinnamon
2 tablespoons chia seeds, soaked for one hour
Add everything to your food processor except the chia seeds. After a few minutes or when mixed well, add chia seeds and mix for another 30 seconds.
Spread mixture on a parchment paper lined baking tray and refrigerate for at least 30 minutes.
I also dehydrated this for a few hours at 100 degrees but this is optional as not everyone has a food dehydrator.
Cut into squares and wrap individually so you can take them with you and resist the urge to grab that last minute chocolate at the check out counter.