Your search for a healthy crowd-pleasing holiday treat ends here. These are perfectly sweet and satisfying with a warming hint of ginger, and an irresistible combination of crunch and chocolatey creaminess. Please watch the recipe video from http://www.greenkitchenstories.com for the original recipe. It is my favorite recipe video of all time, beautiful videography ❤ and the recipe is truly delicious.
Makes about 24 bars
- 10 coconut date rolls
- 2 tablespoons unrefined coconut oil
- 1 cup raw almond butter
- 1 tablespoon fresh grated ginger
- 1 cup puffed millet
- 1 handful walnuts, chopped
- ½ cup raw pumpkin seeds
- 1 pinch salt
- 3.5oz 60% dark chocolate
- 1/3 cup unsweetened coconut flakes
- Watch video
- Combine date rolls together by smushing them with a fork on a plate and add to a medium saucepan over low heat with coconut oil, almond butter, and grated ginger. Mix well to combine
- Add in millet, walnuts, pumpkin seeds, and salt and mix well
- Line a 13” x 9” pan with parchment paper and press mixture evenly into pan
- Melt chocolate and spread over the top. Sprinkle with coconut flakes.
- Cover and freeze for about an hour. Cut into 24 bars. Store in the freezer or refrigerator.
|1 Bar (based on 24 bar yield):|
Why these bars make you radiant?
- Sweetened with fruit with vitamins, minerals, fiber, and antioxidants; preventing blood sugar spike and crash which ultimately prevents depression, fatigue, and cravings for more sugar
- Coconut oil, although the gold standard saturated fat source, should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some unrefined high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. *read more about coconut + coconut oil in article below!
- Almonds are high in the antioxidant vitamin E, which protects cell membranes from damage; preventing disease, inflammation, muscle soreness, and keeping skin glowing preventing wrinkles
- Ginger is well known for its powers of healing indigestion and migraine headaches. Ginger also has potent anti-inflammatory properties
- Millet is a whole grain, a complex carbohydrate helping to maintain stable energy levels throughout the day. It also has protein, fiber, vitamins, and minerals
- Walnuts contain the essential omega-3 fatty acids, which convert to the most abundant fatty acid in our brains, DHA. Omega-3s in the diet improve focus and cognitive function, and they have also been shown to decrease inflammation leading to heart disease.
- Raw pumpkin seeds are a fabulous source of minerals like zinc, which is important for immune system function as well as formation of proteins and DNA. Pumpkin seeds also have vitamins like the antioxidant vitamin E mentioned previously.
- Dark chocolate contains flavonoids, which are part of a group of antioxidants known as polyphenols. These flavonoids may decrease oxidation (damage) from LDL cholesterol and lower blood pressure. Also, chocolate contains many minerals like calcium, magnesium, iron, and potassium
“Few foods have been at once as maligned and acclaimed as coconut oil. Because it’s the most concentrated source of saturated fat in the food supply—even higher than lard or butter—some view it as a notorious health villain. Not surprisingly, it rests atop the “avoid” column of mainstream healthy-heart-food lists.
Others view coconut oil as a fountain of youth and the greatest health discovery in decades. These advocates claim that coconut oil can provide therapeutic benefits for Alzheimer’s disease, dementia, cancer, diabetes, digestive disturbances, heart disease, high blood pressure, HIV, kidney disease, osteoporosis, overweight, Parkinson’s disease, and many other serious conditions. So what’s the truth?
Based on the available science, coconut oil is neither a menace nor a miracle food. Coconut oil should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. On the other hand, whole coconut should be treated in much the same way as other high-fat plant foods—enjoyed primarily as a whole food. As such, it’s loaded with fiber, vitamin E, and healthful phytochemicals, and has powerful antimicrobial properties.
The relative health effects of coconut oil consumption remain somewhat uncertain. Some people believe that eating coconut oil does no harm because it’s cholesterol-free; others claim it’s harmful because it lacks essential fatty acids. But we can’t ignore the fact that in many parts of the world where coconut and coconut oil are the principal sources of dietary fat, the rates of chronic disease, including CAD, are low. There is one major caveat: the benefits seem to apply only when coconut products are consumed as part of a diet rich in high-fiber plant foods and lacking processed foods.
The people of the Marshall Islands provide a poignant example. The traditional Marshallese diet employed a wide variety of coconut products, which furnished an estimated 50 to 60 percent of total calories. Seventy years ago, when this diet was standard fare, diabetes was pretty much unheard of. When their indigenous diet gave way to a Western-style diet of processed foods and fatty animal products, diabetes rates escalated even though coconut products continued to be featured prominently in the diet.
Coconut oil is so often blacklisted by health-care providers mainly because approximately 87 percent of its fat is saturated. Many people imagine saturated fat as a single tyrant that clogs arteries, but different types of saturated fats exist. They contain fatty acid chains whose lengths contain from 4 to 30 carbon atoms. Depending on the length of the carbon chain, these fatty acids have very different effects on blood cholesterol levels and on health.
The most common saturated fatty acids are lauric acid, myristic acid, palmitic acid, and stearic acid. Their carbon-chain length and main food sources are:
- lauric acid (12 carbon atoms): coconut, coconut oil, palm kernel oil
- myristic acid (14 carbon atoms): dairy products, coconut, palm oil, palm kernel oil, nutmeg oil
- palmitic acid (16 carbon atoms): palm oil, animal fats
- stearic acid (18 carbon atoms): cocoa butter, mutton fat, beef fat, lard, butter
Saturated fatty acids with 12 to 16 carbon atoms increase LDL cholesterol levels, while 18-carbon stearic acid doesn’t. However, stearic acid isn’t completely off the hook; some evidence shows high intakes could adversely affect other CVD risk factors, such as lipoprotein(a) and certain clotting factors.
As it happens, approximately three-quarters of the fat in coconut oil comprises saturated fatty acids known to raise blood cholesterol levels: 15 percent is saturated fatty acids with small carbon chains (6 to 10 carbon atoms), 47 percent is lauric acid, 18 percent is myristic acid, 9 percent is palmitic acid, and 3 percent is stearic acid. Case closed?
Well, not exactly. The predominant fatty acid, lauric acid, does raise total cholesterol, but it appears to raise HDL cholesterol to an even greater extent than LDL cholesterol, favorably altering the ratio of HDL to total cholesterol. In addition, lauric acid is converted in the body into monolaurin, a powerful antiviral, antifungal, and antiseptic compound—and coconut oil is among the richest food sources of lauric acid. There’s also evidence that coconut products have anti-inflammatory and antioxidant activity. However, the compounds responsible (which include a variety of phytochemicals, such as phenolic acids) are largely eliminated when coconut oil is refined.”