Spring is playing with us these days, and temperatures seem to simply go crazy with major differences from one day to another. I didn’t have much time to enjoy the trees blooming, because in a few days the temperature dropped and the wind blew away all the petals. When I was a child, trees were blooming in April, and spring was slowly passing. Today, I don’t know if tomorrow is going to be winter or summer. Climate change is not only a cool way to spice up your Oscar speech, it’s something our bodies have to endure every day, challenging their limits and forcing them to adapt.

I have a balanced and varied diet, but the last few weeks I found myself lacking energy in the afternoon for no apparent reason. Neither my green tea nor my boyfriend’s coffee brew managed to increase my energy, so I had to think of alternatives and turned to minerals and natural sugar. The raw chocolate and nuts always seem to have an energy-boosting effect, and they taste delicious together.

After some experiments, I discovered my favorite combination of flavors, and this would be coconut-chocolate-nut butter. The chewy texture with a velvety touch from the coconut, the bitter-earthy taste of tahini, the delicate flavor of almond butter, the decadence of chocolate, the sweetness of honey—all of these turned a necessary snack into a real afternoon treat. I also added hemp for extra protein and a nice texture.

Nuts are loaded with healthy fats and calories that are burned slowly for our body to benefit from a slow-released energy to last until dinner. I particularly love almonds because of their combination of antioxidant nutrients (flavonoids) and vitamin E, with a great impact on enhancing the oxidative resistance of LDL cholesterol, with heart-healthy benefits. The manganese, copper and riboflavin in almonds provide help with the energy production within our cells.

The two trace minerals activate the superoxide dismutase enzyme, with a key role in neutralizing the free radicals within our cells’ mitochondria and keeping the energy flow in balance. Riboflavin turns on the flavoprotein enzymes, that stimulate the oxygen-based energy production within our cells.

I love raw cacao for its antioxidant load and minerals, especially magnesium that helps my energy rise in the afternoon. But of course, dipping these bites in chocolate is a nourishing way to make them more eye-catching!

5.0 from 1 reviews

Protein Power Chocolate Cashew Bars

 

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Prep time

40 mins

Total time

40 mins

 

Creamy, textured and loaded with energy-boosting nutrients, these chocolate energy snacks are just what you need to keep things going on a lazy afternoon.

Author: The Awesome Green

Recipe type: Snack

Cuisine: Vegetarian

Serves: 8

Ingredients

• 1&1/2 cup soaked cashew nuts, drained
• ¼ cup almond flakes
• ¼ cup rolled oats
• ¼ cup unsweetened desiccated coconut flakes
• 1 tsp coconut oil
• 1 tbsp almond butter
• 2 tsp tahini
• 1 tbsp hemp hearts
• 2 tsp organic raw honey (replace with 2 tsp agave nectar for the vegan version)
• A pinch sea salt
• 1 cup vegan chocolate chips

Instructions

1. Add the cashew, almond flakes, oats and coconut flakes into the food processor and mix to obtain a thick crumble.
2. Add the almond butter, tahini, honey/agave nectar and coconut oil, and pulse to obtain a sticky mixture.
3. Line a square pan with parchment paper and evenly spread the mixture inside to form a ½ inch layer.
4. Sprinkle with hemp hearts, then press with your fingers to stick them to the mixture.
5. Cover with plastic foil and freeze for at least one hour.
6. Melt the chocolate chips into a small sauce pan over low heat and set aside to cool.
7. Remove the fudge from the freezer, cut into equal bars and dip them into melted chocolate (it will freeze instantly).
8. Serve immediately or keep in the freezer.

Notes

3.4.3177