Made with @sunpotion Anandamide.. aka my chocolate happy powder 😉.
My journey with adaptogens started years ago when I realized how long they have been used in alternative healing and how incredibly powerful they are. 😊 I’ve never been someone who felt easily rattled until a few years ago, when I realized I needed some extra support. Ashwagandha, Bacopa and Mucuna Pruriens are my go-to tools for feeling calmer and more grounded, and they make me a much happier person. 😊 Everyone’s experience + bodies are different but for me, they definitely help to quiet my mind and slow me down a bit. You can skip the Anandamide in this recipe if you want, and simply sub raw cacao powder. Enjoy! 🪄
Crust:
3 cups walnuts
2 cups Medjool dates, pitted
1 teaspoon vanilla
1 tsp cinnamon
1/4 tsp @sunpotion Anandamide (or sub cacao powder)
1 tsp coconut oil
1/2 tsp sea salt
For the filling:
2 cups mashed ripe banana
1 1/2 cups raw cashews, soaked overnight and drained
3/4 cup pure maple syrup
1/2 cup freeze-dried bananas
1 tablespoon vanilla
1 tbsp lemon juice
1/4 cup coconut oil
Cacao drizzle:
3 tbsp raw cacao powder
3 tbsp @sunpotion Anandamide
4 tbsp coconut oil
5 tbsp maple syrup
Dash of sea salt
Start off by lining a large baking dish with parchment paper. I cut the corners of the paper to get it to fit in the dish. Place your crust ingredients in a food processor and process until a dough forms, careful not to over process. Place in the dish and press with wet hands until pressed down firmly. 👌
Next take cashews, drain and place with the rest of the filling ingredients in a high speed blender. Blend until completely smooth. Pour over crust and place in the freezer for 2-3 hours, or until firm. ✨
Make your cacao drizzle by adding all ingredients to a non-stick sauce pan, and heat over low flame until melted, while stirring constantly until smooth. Drizzle over your bars. Place bars back into the freezer.
Once firm, remove pan from the freezer, take out bars using the parchment paper, and slice into thick bars. 🤤
I hope these make you as happy as they make me! Enjoy. 🌸
My journey with adaptogens started years ago when I realized how long they have been used in alternative healing and how incredibly powerful they are. 😊 I’ve never been someone who felt easily rattled until a few years ago, when I realized I needed some extra support. Ashwagandha, Bacopa and Mucuna Pruriens are my go-to tools for feeling calmer and more grounded, and they make me a much happier person. 😊 Everyone’s experience + bodies are different but for me, they definitely help to quiet my mind and slow me down a bit. You can skip the Anandamide in this recipe if you want, and simply sub raw cacao powder. Enjoy! 🪄
Crust:
3 cups walnuts
2 cups Medjool dates, pitted
1 teaspoon vanilla
1 tsp cinnamon
1/4 tsp @sunpotion Anandamide (or sub cacao powder)
1 tsp coconut oil
1/2 tsp sea salt
For the filling:
2 cups mashed ripe banana
1 1/2 cups raw cashews, soaked overnight and drained
3/4 cup pure maple syrup
1/2 cup freeze-dried bananas
1 tablespoon vanilla
1 tbsp lemon juice
1/4 cup coconut oil
Cacao drizzle:
3 tbsp raw cacao powder
3 tbsp @sunpotion Anandamide
4 tbsp coconut oil
5 tbsp maple syrup
Dash of sea salt
Start off by lining a large baking dish with parchment paper. I cut the corners of the paper to get it to fit in the dish. Place your crust ingredients in a food processor and process until a dough forms, careful not to over process. Place in the dish and press with wet hands until pressed down firmly. 👌
Next take cashews, drain and place with the rest of the filling ingredients in a high speed blender. Blend until completely smooth. Pour over crust and place in the freezer for 2-3 hours, or until firm. ✨
Make your cacao drizzle by adding all ingredients to a non-stick sauce pan, and heat over low flame until melted, while stirring constantly until smooth. Drizzle over your bars. Place bars back into the freezer.
Once firm, remove pan from the freezer, take out bars using the parchment paper, and slice into thick bars. 🤤
I hope these make you as happy as they make me! Enjoy. 🌸
