NO BAKE AYURVEDIC GOLDEN MILK BARS

If you haven’t heard of golden milk by now, it’s actually a beverage inspired from an ancient healing tonic that originally goes by the name of haldi ka doodh in Hindi, which translates to “turmeric milk”. It boasts many health benefits, loaded with minerals and antioxidants, often used as an anti-inflammatory remedy to boost immunity and stave off illness, may improve brain function and digestion, boosting mood and reducing depression, preventing heart disease and reducing the risk of cancer, clearing congestion and promoting detoxification, providing antiviral, antifungal and antibacterial benefits, and helping regulate blood sugar levels. 

• 3/4 cup shredded, unsweetened organic coconut
• 1 3/4 cup activated organic sunflower seeds, soaked at least 6 hours or overnight or other activated nuts of your choice
• 1/3 cup pitted organic medjool dates
• 1 tsp organic Ceylon cinnamon
• 1/2 tsp Celtic or Redmond sea salt
• 2 tbsp organic virgin cold pressed coconut oil or grass fed local butter, melted

• 2 cups raw organic cashews, soaked at least 6 hours or overnight
• 1 cup shredded, unsweetened organic coconut
• 1 cup grass fed goat or organic coconut kefir
• 1/3 cup organic maple syrup, to taste
• 1/4 tsp organic vanilla bean
• 2 tbsp fresh organic lemon juice + 1 tsp lemon zest
• 2 tbsp Wild Bloom Botanicals golden milk powder blend
• 1/2 tsp Celtic or Redmond sea salt
• 1/4 tsp extra ground organic black pepper (optional)
• 1/4 cup organic virgin cold pressed coconut oil or grass fed local butter, melted

• Line an 8×8" brownie pan with a large sheet of parchment paper with an overhang on two of the opposite sides. Set aside.
• Melt all of the coconut oil/grass fed butter at once. In a small saucepan over medium-low heat, add the 2 tbsp portion and 1/4 cup portion together to melt into a liquid. Set aside.
• Create the crust. Drain and rinse the soaked sunflower seeds. To a food processor or high speed blender, add the shredded coconut, sunflower seeds, medjool dates, cinnamon, and sea salt. Pulse until the mixture turns into a fine crumble. Slowly stream in just 2 tbsp of the melted coconut oil/butter. Pulse again to combine the mixture until a crumbly, sticky, uniform texture forms.
• To the prepared brownie pan, add the crust mixture and press it out firmly and evenly to create the crust. Form an even layer of crust across the entire bottom surface of the pan. Transfer the pan to the freezer for now to firm it up.

• Make the filling. Drain and rinse the soaked cashews. To the empty food processor, add the cashews, shredded coconut, kefir, maple syrup, vanilla bean, lemon juice, lemon zest, Wild Bloom Botanicals' golden milk blend, sea salt, and black pepper, if using. Blend the filling until it turns into a fine crumble. Slowly stream in the melted coconut oil/butter, and blend on the highest speed until you have a totally smooth and thick cream-like texture. This may take several minutes!
• Remove the crust-lined pan from the freezer and using a spatula, scrape the golden milk filling and spread it out evenly on top of the crust.
• Place the pan in the refrigerator and let it firm up overnight. If you're in a rush or can't wait to eat them, you can place it in the freezer for at least 3 hours.
• When ready to serve, remove the pan from the fridge/freezer. The mixture should be hardened into a solid block. Using the sides of the parchment paper, lift up the block and remove it from the pan. Transfer the block onto a large cutting board, letting it thaw for 10-15 minutes if needed. Dampen a knife with cool filtered water for a clean cut. Cut it evenly into 16 squares (or an even amount according to the size of your pan). Serve immediately with a sprinkle of extra coconut flakes!

 If you are someone who craves for something sweet every day, this is a perfect recipe for you to munch on without feeling guilty. With just 5 raw ingredients, these chocolate coconut bliss balls can be made in just a few minutes and are perfect to give you an energy boost anytime of the day.

WHAT I LOVE ABOUT THIS RECIPE

Real Wholesome Ingredients – Made with raw simple ingredients these bliss balls are tasty, nutritious and refined sugar free.

Easy to make – Just throw the ingredients in the food processor and pulse it to form a sticky dough. Roll the dough into balls and enjoy. I make these at least once every week in my kitchen with whatever nuts and dates I have on hand.

Perfect snack – Rich in vitamins, minerals, protein and fiber, these are a perfect pick me up to get an instant energy boost.

Stores easily in the fridge – This can be stored in the refrigerator for up to a week and make a perfect little snack anytime of the day.

They are one of the easiest and nutritious snacks you can make in just a few minutes with whatever nuts and dates you have on hand. Soak the dates in hot water for about 15 minutes and drain the water before adding to the food processor. This step is not required if you are using Mejdool dates as they are naturally sweet and juicy. Simply pulse the ingredients in the food processor a few times to form a sticky dough. Make the dough into balls and roll it in some shredded coconut or cocoa to make them extra decadent.

SUBSTITUTES

Bliss balls are very versatile and can be made with whatever raw wholesome ingredients you have in your pantry. Here is a list of substitutes or additions for Bliss balls –

Nuts – Almonds, Cashews, Walnuts, Pecan

Seeds – Pumpkin, Sunflower, Chia, Flax

Nut butters – Peanut, Almond, Cashew

Seed butters – Sunflower, Tahini

Dried Fruit– Dates, Apricot, Figs, Raisins, Cranberries, Toasted Coconut

Spices – Cinnamon, Nutmeg, Elaichi, Vanilla

Ingredients

1 1/2 cup pitted dates 1 cup if using Mejdool dates

1 cup almonds

1 cup unsweetened shredded coconut +extra for rolling

¼ cup cocoa powder

¼ tsp salt

Instructions

Add the dates, almonds, shredded coconut, cocoa powder and salt to a food processor and pulse until it forms a sticky dough.

Roll the dough into bite-sized balls, and then roll in some shredded coconut.

Store in the refrigerator in an airtight container for up to a week.

Notes

If you are using Noor dates soak in hot water for about 15 minutes and drain the water before adding to the food processor. This step won’t be required if you are using Mejdool dates as they are naturally soft and juicy. If required you can add a few more dates to the food processor to help form a sticky dough.