- Low calorie (127 calories)
- Grain & dairy free
- Low carb (Only 6.6 net carbs)
- Low sugar (6.1 grams from dates)
- Filling & energizing
- Easy to make
Chia seeds were once the staple of the Aztec and Mayan diets and today are being hailed as one of the top superfoods - and for good reason! This nutrient dense food packs a lot of benefits:
- Easy to digest - no need to grind them like flax seeds
- 1 serving contains more calcium than a glass of skim milk
- Once for ounce, chia seeds contain more Omega 3 fatty acids than salmon
- Omega 6 fatty acids used in cell rebuilding & rejuvenation - for healthy & firmer skin
- More antioxidants (per serving) than blueberries
- Can absorb up to 12 times their own weight and expand to keep you feeling fuller longer
- Stabilize your blood sugar & increase and stabilize your energy level
Coconut-Almond Chia Seed Bars (PRINT RECIPE)
Makes 12 bars
4 large Medjool dates, pitted and halved
¼ cup filtered water
½ cup chia seeds
½ cup raw almonds, chopped
¼ cup almond meal/flour
2 tablespoons shredded coconut
2 tablespoons coconut oil, melted
Dash of salt
¼ teaspoon cinnamon
½ teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Place dates and water in a food processor and blend until a mostly smooth compote is made, about 1 minute. (It’s ok if there are still some small chunks of dates, but you want it mostly smooth.) It should make about 1/3 cup compote when you are finished. *
- Combine all ingredients along with your 1/3 cup date compote in a large bowl and mix until well incorporated. Mixture should be a bit loose but stick together easily when smooshed with your fingers/hands. If it is too dry, add more coconut oil or date compote 1 tablespoon at a time. If it is too moist, add almond meal, 1 tablespoon at a time.
- Line an 8 x 8 x 2 baking dish/rimmed cookie sheet with parchment paper.
- Transfer the dough to the lined baking dish/rimmed cookie sheet and press the mixture evenly into the pan to a ¼ inch thickness using your hands or a spatula.
- Bake for 15-20 minutes or until lightly browned.
- Allow the mixture to cool completely in the baking dish for about an hour.
- Turn mixture out onto a cutting board and slice into 12 bars.
- Store bars in an airtight container for up to 4 days or freeze for up to 1 month.