The last months have been a real rollercoaster! I just can’t believe Leo is 3 months, time just flies by when you have a baby. I wake up every morning planning to concern the world and by the time I get dressed it’s 2 pm and I did nothing but breastfeed, change diapers and cuddle with Leo. Being a mom is the most rewarding job I ever had, I can even imagine what life was like before Leo, it’s just that I hardly have any time for anything these days. One of my biggest concerns these days is having enough milk to breastfeed. I figured that eating healthy fats increases breastmilk production and been obsessing over finding a great recipe incorporating those healthy fats (i.e nuts). I came across a great recipe over at Miri moshes blog who found it on Little broken blog, all I did was a little adjustment so it would be vegan. Let me tell you these bars are a plain genius!!! Delicious, crunchy and they really do increase breast milk production hahaha, and if you just like a sweet snack these are great to take on the go.
On a more personal note, are there any moms reading this? How do you manage it all? I mean I know I’ve only been a mom for less than 4 months, and I’m sure it gets easier with time, but boy I’m just so tired all the time. Fingers crossed I’ll get back to posting regularly soon, and by that time I plan to enjoy my semi-maternity leave as much as I can.
Vegan Almond Coconut Bars
- 1 cup raw Blanched Slivered Almonds
- 1/2 cup chia seeds
- ½ cup coconut flour
- pinch of fine sea salt
- ¼ cup maple syrup
- 1 Tbsp. coconut oil in liquid form
- 1 tsp. vanilla extract
- For topping
- 8 oz. dark chocolate
- 2 tbsp coconut oil
Preheat the oven to 350°F /175°C. Line a 8''X8'' (20X20 cm) square cake pan and line with baking paper.
In a large bowl, combine almonds, chia seeds, coconut flour, and pinch of salt.
Whisk together maple syrup, coconut oil, and vanilla. Pour over the dry ingredients. Stir until all the dry ingredients are evenly coated.
Spread onto the prepared pan. Use a silicon spatula to pat down the mixture into an even thin layer. Bake for 10-12 minutes or until the bark is golden and toasty.
While the mass is baking, melt chocolate and coconut oil in a microwave, heating and stirring every 30 seconds until chocolate is melted and smooth.
Remove from the oven and spread the chocolate mixture in an even layer.
Transfer the pan to a refrigerator and chill for 60 minutes, or until solid.
Cut into rectangles and serve. Store in a sealed container in the refrigerator for up to a week.