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 an anxious person until a few years ago and I realized I needed some support. Ashwagandha, Bacopa and Mucuna Pruriens are my tools for battling anxiety 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 walnuts2 cups Medjool dates, pitted1 teaspoon vanilla1 tsp cinnamon1/4 tsp @sunpotion Anandamide (or sub cacao powder)1 tsp coconut oil1/2 tsp sea saltFor the filling:2 cups mashed ripe banana1 1/2 cups raw cashews, soaked overnight and drained3/4 cup pure maple syrup1/2 cup freeze-dried bananas1 tablespoon vanilla1 tbsp lemon juice1/4 cup coconut oilCacao drizzle:3 tbsp raw cacao powder3 tbsp @sunpotion Anandamide4 tbsp coconut oil5 tbsp maple syrupDash of sea saltStart 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. 🌸
Journal — Contributor Author|contributors/sarah-considine
Transformational Foods for a Transformational Life
Welcome to the journal - an online, intersectional wellness platform - to connect, educate and inspire our international community.
KEY LIME & MANGO CASHEW BUTTER BITES
Plant-based Chef and Nutrition Consultant Sarah Considine of @eatcleanwithsarah has created delicious key lime cups with superfood Tocos and our Ceremonial White Dragon Matcha. Natural sweeteners, fresh fruit and adaptogens combine for the perfect treat in this creative recipe!
RAW CHOCOLATE CHIP ENERGIZING TRUFFLES
Inspired by raw vegan chocolate truffles from a cafe in Cusco, Peru, Sarah Considine of Eat Clean With Sarah shares a recipe for an adaptogenic version of the sweet bites! Including almond and coconut flours, oat milk, maple syrup, and adaptogens Astragalus and Tocos, this recipe is for a delicious clean dessert sans refined sugars. In Joy!