It’s Thursday and it’s looking a bit grey and wet outside, so here are some energy-boosting sunshine squares to boost you through today and the rest of the week.
These delicious bites are not only energy-boosting, but super-skin boosting too. This is thanks to not only the skin-plumping good fats from cashew nuts, hemp, and sunflowers seeds, but thanks to the amazing feel-good fruit, Baobab! Baobab, I love to use Aduna, is rich in vitamin C, almost 50% fiber and higher in antioxidants than goji berries and acai berries. Vitamin C helps protect cells from oxidative stress, contributes to the normal formation of collagen in the skin and helps promote good skin health, not forgetting the antioxidant-rich white mulberries, alkalizing mango and immune-boosting ginger which is antibacterial and anti-inflammatory. These gorgeous squares are the perfect pick-me-up for when you need them plus they’re delicious, as everything we eat MUST taste great, and just happen to be very nourishing at the same time. With its great citrus flavor, baobab also really lifts up and compliments the sweet mango, whilst the mulberries add a little extra happiness!
Makes about 30 small square bites
100g dried mango soaked for 1 hour in cold water, preferably filtered
3 tsp lemon juice
Pinch Himalayan pink salt
50g cashew butter
50g hulled hemp seeds
60g sunflower seeds
60g cashew nuts, roughly chopped
20g fresh ginger, peeled if not organic and roughly chopped
50g desiccated coconut
6-8 tsp baobab powder
30g dried white mulberries
Drain the soaked mango and leave in a sieve for about 15 minutes to let the excess water drain off. Add the soaked mango, lemon juice, salt and cashew butter to the food processor and blend until a smooth paste forms. Add the hemp seeds, sunflower seeds, cashew nuts, chopped ginger and desiccated coconut and blend once more to combine. Add the baobab powder to your preferred taste and blend once more. Lastly add the whole dried white mulberries and pulse just a few times.
Remove everything from the blender and turn out into a tin lined with baking parchment. Press the mix into a rough square shape no more than 1cm thick. Place in the freezer for 1 hour to firm up and then cut into small squares. Finish the squares off by dipping them in a little extra desiccated coconut if you like.
Keep the squares in the fridge for …