Having a new baby and breastfeeding means I need to eat, like all the time. So I’ve been looking to create some easy healthy go to snack recipes to ensure I’m actually getting a few nutrients here and there instead of shoving whatever happens to be lingering in my pantry down my throat because I’m about to pass out.
Yes, that’s motherhood.
This recipe is perfect, because it’s quick to make with ingredients I always have at home and I can make a few batches and keep them in the fridge and freezer so I always have some ready.
This recipe is also raw, vegan, gluten-free and refined sugar-free which are added bonuses in my books.
YIELD – 10 -12 bars
- 2 cups coconut flakes + 1 tbsp. for garnish (shredded coconut is fine too)
- 1/4 cup coconut cream* (I use Real Thai brand)
- 1 tbsp. coconut oil (room temperature)
- 2 tbsp. maple syrup
- 11/2 tsp chia seeds + 1/4 tsp. for garnish
- 1/4 cup lemon juice (approx. 1 large lemon)
- 1 tsp lemon zest + 1 tsp. for garnish
*Special Note: take your can of coconut cream and put it in the fridge for an hour before you begin if possible. The heavy creamy part will sit on top, which you can scrape off for the recipe.
- Line a loaf pan with parchment paper and set aside.
- Blend together coconut cream*, coconut oil, maple syrup, lemon juice and lemon zest in a blender or food processor.
- Add coconut flakes and pulse in blender or food processor. The bigger the pieces of coconut the flakier the bars will be.
- Add the chia seeds and stir in with a spoon. You can pulse in the processor if you like, I just prefer to have the whole seeds in the bars.
- Scrape mixture into the loaf pan and pat down. Sprinkle on the remaining coconut flakes, lemon zest and chia seeds for garnish. Lightly pat down and put in the pan in the freezer for an hour.
- Remove from freezer, and let cool for 5 minutes. Remove the bar from the pan and cut into squares.
- Bars can be kept in the fridge for two weeks or in the freezer for a month.
I hope you enjoy these little sweet treats.
Till the next recipe.