Spring…the season of growth, rebirth, and transformation. This is the season to act on the manifestations we want for ourselves. It’s a time to grow into new habits and start fresh just as the flowers do on their vines. We let go of the old habits that keep us from blossoming into the best versions of ourselves. We let go of excuses and procrastinations. From there, we are reborn and can start to grow into who we are meant to be. The change is evolving right in front of us and the time is now.
With spring blossoming, it may be difficult to sit indoors, so this season my goal with food is to create more recipes that are quicker to make, easier on the digestive system, healthy (obviously), energizing, and most of all, TASTY. I started by contemplating whether the recipe should be fruity or chocolate-y…easy decision, chocolate of course! After a little bit of research, learning about detox, what to pair together and not to pair together, I came up with a nut-based “Nutella” bar. The bar is filled with antioxidants, healthy fats, and a taste that will blow your mind. It’s good in the morning, afternoon, or after dinner for a little sweet tooth fix. Glycemic levels are moderate, keeping your blood sugar from going crazy, so it leaves you energized instead of sluggish. Your digestive system and taste buds will love you for it.
It’s quick to make; it lasts a long time in the freezer, and best of all, it’s a grab and go treat with health benefits. That way, you can enjoy all that spring has to offer. We don’t need to eliminate delicious treats to be healthy, we just need to be mindful of how we feel. Treats are made for TREATing ourselves in a tasty and healthy way. Body happy, mind happy, soul happy. Let’s kick that brain fog and sluggish feeling goodbye and give these a try…the outdoors are waiting.
Crust/Crumble Top:
3 cups raw or roasted unsalted hazelnuts
8 soft and pitted Medjool dates (soaking dates beforehand helps them soften)
¼ cup + 2 tbsp. coconut oil (melted)
2 pinches Himalayan salt (sea salt is good too)
Chocolate Fill:
1 cup raw cacao powder/cocoa powder
2/4 cups melted coconut oil (if it’s still too thick add more)
¼ cup + 3 tbsp. maple syrup, room temperature (add more if you want it sweeter)
- Line a 9×9 inch square pan with parchment paper
- To prepare crust and crumble topping, place hazelnuts into a food processor with an “S” blade. Blend until it turns into meal flour. Add the dates, coconut oil, and salt. Pulse again until it starts to stick together.
- Keep 1 cup of the mixture and pour the rest in the pan. Spread it out with your hand then start to press the dough evenly into the pan and set aside.
- To prepare the filling, pour the cocoa powder, melted coconut oil, and maple syrup into a medium size bowl. You can use a spatula or a whisk to mix it until combined. Then using the spatula, pour the chocolate mixture onto the dough.
- Use the spatula to spread the chocolate until smooth. Add the crumb topping, crumble it all over, then use your hands to press the topping gently into the chocolate layer.
- Put in freezer for at least 2 hours. Take out and cut into the sizes you wish. I got 16 bars out of it. Some may break but all in all, it holds together beautiful. Enjoy!
Bio:
Chelsea Shapouri is a plant-based chef, yogi, and massage therapist based in Southern California. Her journey to health all started in the early 2000’s when she had to start eating gluten-free. Being a graduate of Le Cordon Bleu in Pastry and Baking, this broadened her world and knowledge in food. She then began to teach herself nutrition and ways of eating from holistic health books to Ayurveda encyclopedias to detox diets and grain-free living. The craving for knowledge kept growing. A few years later, she took a dance healing arts training called “Danyasa” in Costa Rica. Learning the body in all ways and the connection it has to the mind and soul became a constant exploration, a passion that she wanted to share with everyone around her. Inspiration was overflowing so she began to write about self-growth and the connection of the mind, body, and spirit. She slowly started to teach the beauty of moving meditations and then through the passageways of connection, massage therapy was introduced to her. Chelsea is now certified 500 hours+ in massage therapy and is starting the development of growing her own wellness retreats. She wants to share with the world the beauty of wellness in dance, yoga, nature, touch, nutrition, and her own self-growing thoughts/words of inspiration. The Grains of Life was then created. She currently lives in Ventura, CA, teaching private yoga classes, doing massage therapy, baking up storms, and exploring with her pups in the open trails. She is on Facebook, Instagram, TheGrainsofLife.com, and can be reached by email Thegrainsoflife@yahoo.com. Make sure to watch her project of growing a more conscious way of living evolve.
