A Raw and Vegan Sweet Treat That Alleviates Stress? Sign Us Up!
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On our never-ending quest to eat healthy, we're always on the lookout for sweet treats that won't make us feel guilty. So when the Los Angeles-based wellness guru and founder of Moon Juice, Amanda Chantal Bacon, released a cookbook with all of her delicious health-conscious recipes, we knew we'd find a guilt-free dessert option among the pages of beautiful juices, milks, pickled veggies, and "dust"-infused tonics (dusts that Gwyneth Paltrow swears by). Luckily, we found this recipe for Strawberry Rose Geranium Bars in the just-released Moon Juice Cookbook ($20; amazon.com) and it totally hits the spot.
Because all of Bacon's recipes are wellness-focused, they're not only yummy, but they're filled with ingredients (like adaptogenic herbs and raw food) that aim to heal the mind and body. Bacon says these rose-infused strawberry bars act as stress relievers, thanks to the enzymes within.
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Dessert with a side of calm? We'll take it! Read on for the full recipe.
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Strawberry Rose Geranium Bars
Makes 4
For the Vanilla Pastry Dough:
1/2 cup activated almond flour
1/2 cup activated raw almonds, finely ground in a food processor
1 1/2 cups activated oats, finely ground in a food processor
1/2 teaspoon raw vanilla bean powder
1/2 teaspoon pink salt
1/4 cup almond butter
1/2 cup pure maple syrup
Combine all the ingredients in a large bowl and mix thoroughly. Cover the dough with plastic wrap and refrigerate for 30 minutes, until it is firm. The dough is now ready to form into a tart shell or roll out to a 1/4 -inch thickness and cut into cookies. You may have dough left over, which you can freeze to add to your next batch, or simply make into balls and eat out of hand.
For the Strawberry Rose Geranium Jam:
Makes 10 ounces
1 cup fresh or frozen strawberries
10 Medjool dates, pitted and soaked in water to cover for 30 minutes
1 tablespoon fresh lemon juice
1/4 teaspoon raw vanilla bean powder 2 drops of geranium essential oil
Combine all the ingredients in a blender and blend on high until completely smooth. Transfer to a wide-mouth jar and dehydrate at 118?F or the closest setting on your dehydrator for 1 hour for jam, 2 hours for pastry filling, and 4 hours for candy. Store jam or filling an airtight container in the refrigerator for up to 2 weeks. Candy will keep for up to a month in an airtight container.
To make the bars:
Halve the dough, then roll out one portion 1/4 -inch thick and spread with the jam. Roll out the remaining dough and set it on top of the jam to create a large sandwich. Dehydrate at 118?F or the closest setting on your dehydrator for 2 hours, then cool in the refrigerator. Cut into rectangles or squares. Wrap the bars tightly and store at room temperature for up to 1 week or in the freezer for up to 3 months.
Reprinted from The Moon Juice Cookbook by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (C) 2016, Amanda Bacon
