INGREDIENTS

  • 1 c. organic almond butter
  • 1/2 c. Justin’s chocolate hazelnut butter (optional for frosting)
  • 1 cooked sweet potato (peeled & mashed)
  • 5 c. rolled oats
  • 1/2 c. coconut flakes
  • 1/2 c. dried fruit/berries (rehydrate these in a little hot water if you have weak digestion)
  • 1/4 c. or more seeds and nut pieces (seeds to balance Kapha, larger nuts for Vata)
  • 1/4 c. chocolate chips (optional)
  • 1/4-1/2 c. organic natural cocoa powder to taste
  • 1/2 c. honey or maple or syrup

COOKING INSTRUCTIONS

  1. Mix all the ingredients (except for chocolate hazelnut butter)
  2. Press the mass into a baking sheet (the one that has a lip) or any kind of bake ware.
  3. If using, spread the Justin’s chocolate hazelnut butter on top
  4. Put it in the freezer for a few hours
  5. Cut into desired sizes, wrap each individual bar into saran wrap or wax paper, and put back in the freezer stored in an airtight ziplock bag.
  6. Take one out when needed and let warm up to room temperature.

    TIPS

    For added ease of digestion, you can toast the rolled oats lightly in a dry skillet to cook them before you begin. Just until they turn color or smell nice. You can also soak the nuts for a day or two and then roast in the oven to make them more digestible. Note that this recipe is very flexible, so feel free to taste as you go and modify the ingredients.