Wednesday, May 25, 2016

Mighty Bars

Okay, I officially suck at blogging.  It's been close to two years since I last did a blog post. I'm in desperate need of a blog redo, it looks pretty bad right now so don't judge.

Since my last post, I've gotten pregnant, given birth to a cute little girl, and been taking care of her during the day while I also work part-time from home. Needless to say, I've been BUSY. And a lot has changed, but I can fill you in later. Plus, I'll admit, I'm a bit lazy. Blogging is a lot of work!  

Anyways, I finally got around to trying out a new recipe, which I haven't done in, I dunno, well over a year. Honestly, the last thing I want to do at night these days is cook. I'm so exhausted at the end of the day that I'd rather order take out or pop some frozen ravioli in a pot and call it dinner. Apparently this is what life as a mother is like. Unless you're super mom and can do it all, which I am not.

So I came up with this recipe last weekend while baby girl was taking a nap. I had tried Cafe Gratitude's Mighty Bars at a friend's event in Orange County and I fell in LOVE. I wanted to make my own version at home that didn't cost an arm and a leg, because let's be honest, children not only steal all you're energy, but they steal all your money too. And I'm broke these days. Here's my version of these bars. You guys, they are SO GOOD.

They might not have exactly the same ingredients as the real thing, but who cares, right? They're delicious, and good for you. A perfect pick-me-up in the afternoon or as a post-workout snack. I made half of them as bars, and half of them as delicious little chocolate covered balls with sea salt on top. You can do either or both. And feel free to change up the ingredients and throw in what you want.

1/2 cup dates, pitted and soaked in hot water for 15 minutes
1/2 cup goji berries, soaked in hot water for 15 minutes
2 tablespoons almond butter
1 tablespoon ground flax
2 tablespoons chia seeds
1 tablespoon coconut oil
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup hazelnuts

Throw all the ingredients in a food processor and pulse until it starts to come together. You can test it out by squeezing a small ball in your hands, it should hold together a bit and not fall apart. Place in a 8 x 8 baking sheet lined with parchment paper and smooth it out as evenly as possible. Melt the dark chocolate bar and poor on top, topping with a bit of sea salt if you wish. Trust me, you wish. Place in the fridge for 30 minutes or the freezer for 15, or until the chocolate is set. Cut as you wish and store in the fridge!

No comments:

Post a Comment

Copyright © Honey & Brie • Template by mable+mint