If you’re feeling a little stressed or anxious, treat yourself to these soothing and delicious bars. There are three main ingredients that contribute to its calming properties: Brazil nuts, which are high in selenium, can help improve mood; potassium-rich pumpkin seeds can reduce stress; and antioxidant-packed blueberries can help provide anxiety relief.
Nut and seed base
1 cup raw almonds
1/2 cup raw Brazil nuts
1/2 cup raw pumpkin seeds
1/2 cup unsweetened shredded coconut
2 Tbsp maca powder
1 cup golden raisins
2 Tbsp sunflower seed butter
2 Tbsp unsweetened oat milk, plus extra
Berry-beet top layer
2 cups frozen blueberries
1 Tbsp beet powder
2 to 3 Tbsp pure maple syrup, to taste
2 Tbsp coconut oil, melted
1/2 cup unsweetened finely shredded coconut
1/4 cup chia seeds
1 Tbsp sunflower seed butter
1/2 cup raw cashews, soaked in hot water for at least 10 minutes
1/4 cup unsweetened oat milk
1 tsp pure vanilla extract
Unsweetened shredded coconut
Raw pumpkin seeds
Raw slivered almonds
- Line bottom and sides of 9 × 9 inch baking pan with parchment paper.
- Make the nut and seed base: [SETBOLD] In food processor, combine almonds, Brazil nuts, pumpkin seeds, coconut, maca powder, raisins, sunflower seed butter, and 2 Tbsp oat milk and blend until crumbly and sticky. If mixture is a bit dry and doesn’t stick to itself, add more oat milk, 1 Tbsp at a time, and blend.
- Pour mixture into prepared baking pan and press into even layer across bottom. Freeze while you make the top layer!
- Make the berry-beet top layer: [SETBOLD] In food processor, combine blueberries, beet powder, maple syrup, coconut oil, coconut, chia seeds, sunflower seed butter, drained cashews, oat milk, and vanilla and blend until smooth and thick.
- Remove pan from freezer and pour berry-beet layer over nut and seed base. Smooth across surface with spatula. Freeze for 30 minutes to 1 hour, until set.
- Remove from freezer and, if desired, top with coconut shreds, pumpkin seeds, and almond slivers. Slice into 12 bars and enjoy! You can store bars in fridge for 3 days or freezer for up to 1 month.