A hungry mom and a hungry child is a huge mess.
Keeping snacks readily available help to keep your blood sugar at bay and your children nourished for all sorts of adventures in their day. Food is fuel, and the goal is to nourish the body for all sorts of activity. These snack bars are great to make as a fun family project but they also keep well in both the fridge and freezer as a grab-and-go snack alternative.
3 cup raw pistachios
2 cups dried mulberries
1 1/4 cup raw cashew butter
2/3 cup chia seeds
1/4 cup honey
2 teaspoons vanilla
1 teaspoon cardamon
1 teaspoon cinnamon
With the use of a food processor, start by finely chopping the pistachios, then put those to the side.
Next, chop the mulberries and dates. Add in the cashew butter, chia seeds, honey, and spices.
Line a pan with a 1-inch edge with wax paper, and spread half of the chopped pistachios along the bottom of the pan.
Spread the mulberry mixture on top of the pistachios, and top that off with the remaining pistachios.
Place in the refrigerator for about 1 hour, then chop into squares and save in an airtight container.
You can always save a few of them in the freezer, wrapped in wax paper, as back up. Just a thought.
With love and light,
PS – If you like those, here’s a great smoothie to try as well.