There is a good chance that just opening this book will make you healthier. I know it’s a pretty bold claim, but I’m certain it’s true.
I received a review copy of Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes by Julie Morris a few weeks ago and it has been sitting on my desk glowing with health and vibrance ever since. I gladly accepted the offer from Navitas Naturals to review the book. They even sent along some goji berries and cacao nibs so I could make this recipe. But I wasn’t sure what to expect until I finally go the copy.
It turns out, I’m kind of crazy about it.
You can’t flip through the pages without being motivated to make some seriously healthy savory and sweet snacks. My fondness for it starts at the beginning. Instead of using buzz words like grain-free, gluten-free, dairy-free and all that jazz, the recipes are classified by bone strength, heart health, immunity and protein. I really like this approach because it’s how I think about food.
What it does for me, not what it is without.
Some of the recipes I can’t wait to try are the Green Crackers with miso paste, coconut flour and spinach, the Dark Chocolate Orange Truffles made with dates and coconut sugar, and the Peanut Butter Ginger Candy Chews with lucuma powder. There is even a dog treat recipe so that no one in the family will feel left out.
But first…these bars. I really haven’t used goji berries or cacao nibs before. Mainly because I hadn’t been inspired to do so, but these bars were all the inspiration I needed.
The balance of the dates with the bitter cacao and the tart cherries is downright perfect. They will definitely be on the snack list for our next hike. I’m confident this won’t be the only recipe from this book fueling our workouts in the future.
- In a food processor, combine the walnuts and the almonds, and process the nuts into the size of small gravel. Add the dates, goji berries, vanilla extract, and cinnamon powder, and process until the mixture forms clumps and begins to stick together. Add the cherries and cacao nibs and process briefly to incorporate the ingredients, but leave some small chunks for texture. Place the dough on a large sheet of plastic wrap on a cutting board. Press the dough into a compact rectangle, then wrap it tightly in the plastic, compacting it even more. Use a rolling pin to roll the dough into a ½ -inch-thick layer. Unwrap the dough and cut it into bars or bites as desired. Energy bars will last several weeks unrefrigerated and covered, or keep them in the freezer for long-term storage.
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