These really are amazing bars that I put together over a few trial and error attempts. Super, nourishing ingredients….. tasty tasty and really delicious…. I call these Ananda bars, because Ananda is the sanskrit for “bliss” and the omegas activate the bliss body by nourishing the pineal gland. The cacoa also contains a neurotransmitter called Anandamine…. for obvious reasons….. instant bliss

DRY INGREDIENTS
1 cup of almonds
1/2 cup of hemp seeds
1/2 cup of flax
1 cup of Sunflower seed
1/2 cup Lucuma
1/2 cup of Bee pollen
1/2 cup of goji berries
OPTIONAL : 2 cups of buckwheaties (sprouted and dehydrated buckwheat)
If you do not have a dehydrator, you will have to add more ground seeds instead, maybe pumpkin and sesame …
To make buckwheaties :
Soak buckwheat for 8 hrs or over night.
Rinse really well using hands and warm water.
Leave in a large sift or sprouting tray to sprout for a day or two, or until the tails are as long as the body, rinsing evening and morning.
When sprouted, dehydrate for about 15 hrs until crisp and dry. This can then be ground into raw buckwheat flour.

SWEETENERS
1/2 cup of apple infused cranberries / raisins or mulberries
1/2 cup of coconut syrup or coconut sugar

BINDERS
2 cups of melted Cacoa Butter
3 Table spoons of Tahini

OPTIONAL CHOCOLATE CHIPS and/or COVERING
You may wish to use dark chocolate for this; I have been using a lighter chocolate with cashews….
You will need a plastic squidgy bottle or a piping bag.

1 cup of Cashew nuts
1/4 cup of Cacoa powder
1/2 cup of Cacoa butter, shaved with a knife and melted
1/4 cup of Coconut syrup
1 Tbsp of non-GMO Soya Lecithin
pinch salt
1/4 cup + 2 tablespoons of water

METHOD
If you are using Chocolate chips, I suggest you start with these as you have to pop them in the freezer while you are doing the rest.
Shave your cacoa butter with a knife and place it in a glass bowl. Place the bowl in a pot of boiling water and remove it from the hear. Cover. Wait for butter to melt into a liquid. If there are still lumps, place it on the cooker on lo heat and stand over it til melted. If you bubble up your butter, it is no longer raw….

Add Butter to the rest of the ingredients and blend.
Add half of the mixture to piping bag or bottle. Make little chips and freeze them for about 15 minutes minimum.
Set the rest of the mix aside.

For the bar mix, melt your butter.
Blend all of the rest of the ingredients, except for the gojis and the bee pollen, if you prefer a little colourful texture.
Add gojis and pollen at the end.
Add the frozen chocolate chips at the very end and stir in loosely as they may melt a bit if the rest of the mixture is warm.
Add to bar moulds, or if you have none, you can use muffin cases or moulds.
Freeze for about 15 minutes.
Melt the rest of the chocolate over heat without “cooking”.
Add to the top of your bars and freeze again for another 15.

Remove from moulds. The store well in the fridge. Not sure how long; they won’t last longer than a week if you are like me an’ my boyfriend, including friends, relatives, cousins, workmates etc. that have to try one ……

Enjoy !