Make these for a vegan and raw breakfast, snack or very wholesome dessert. This is a great non-gelatinous way to ingest Omega 3-, fiber- and protein-rich chia seeds. The Dates bring loads more fiber and potassium to the table. Do you know what’s nice? Although dates are very sweet, they’re made of slow-release carbohydrates that give you lasting energy that is easily used rather than stored as fat. Here I’ve used goji berries, high in vitamin c and beta-carotene (your immune system and skin will thank you) for color, taste and flavor contrast. But any red, slightly tart dried fruit, like cherries or cranberries, would be nice. Just make sure they’re free of sugar, sulfur (linked to respiratory problems) and vegetable oil.
Chia Date Bars
1/4 cup + 2 Tbsp Almonds
3/4 cup Medjool or Deglet Dates
3/4 tsp ground Cinnamon
Generous pinch Sea Salt
1/4 cup Chia Seeds
1 Tbsp Coconut Butter or Almond Butter
1/4 cup Goji Berries
1. Simply give the almonds a few good pulses in a food processor until they start to break up. Add the remaining ingredients except for the goji berries. Pulse until everything is broken up and the mixture sticks together when squeezed between your fingers. Throw in the goji berries and only pulse a few more times just to incorporate them without pulverizing them.
2. You could roll this mixture out with a rolling pin between parchment paper. What I do is line a square baking dish with parchment, put the mixture on top, then fold the parchment over and press it out with my fingers until I’m happy enough with its evenness and thickness.
3. Refrigerate for an hour or two to firm up before cutting into bars or squares. This makes 8 to 10 reasonably sized bars or about 22 small squares which keep well in the fridge.
Sources and Further Information
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