cha cha cha chia!


Amazing Vegan Gluten Free Super Power Squares!
Packed full of energy and essential fatty acids these are not only the most requested recipe I have, they are a personal favourite! I have made a raw variation of this snack too, which I am happy to share if anyone requests it.


1 1/2 cups crispy brown rice cereal

1/2 cup raw sliced almonds

1/4 cup raw sunflower seeds

1/4 cup hemp seeds

2 tablespoons whole chia seeds

1/4 cup flax seed

1 cup dried Medjool dates (about 6 ounces), pitted

1/4 cup natural smooth unsalted almond butter

1/4 cup brown rice syrup

1/2 teaspoonsea salt

1/2 teaspoon real vanilla

1 Tbsp pure cocoa powder

Toast cereal and nuts and seeds in oven for about 15 minutes (until aromatic and lightly browned) and then allow to cool for a few minutes before  pulsing the  mixture in a food processor  about 5 (1-second) pulses. Transfer to a medium bowl; set aside.

Place dates in the food processor and process until finely chopped and a ball forms, about 15 seconds; set aside.

Place almond butter, rice syrup, salt, and vanilla in a medium saucepan over medium-low heat. Stir until mixture is combined and runs like slow-moving lava, about 1 minute. Remove from heat, immediately add dates and cocoa powder, and, using a wooden spoon, stir, smashing down on the dates, until well combined and no streaks of cocoa remain. Pour / spoon hot syrup over cereal mixture and stir, pressing as you do, until evenly combined. (This takes some muscle and time, about 5 minutes.) Transfer to the prepared baking pan and, using your hands, spread and firmly press the mixture into the pan. Let cool completely.

Remove the date-seed slab from the pan. Cut it in desired size bars and keep in an air tight container or you can freeze them.

* I have a sweet little vintage flower  biscuit cast iron pan I often use to form these, in which case I call them chia flower power!


3 Comments to “cha cha cha chia!”

  1. I discovered your blog while searching for Whitewater’s glory bowl dressing — and I’d encourage anyone and everyone to buy all three of Whitewater’s great cookbooks. Love the recipes you’ve created here. I think we have similar food philosophy, as well. I’m exploring raw food (with a touch of hesitation since, like having kids, the labour part seems a little scary). I’d love to see the raw version of this recipe. Thanks for sharing all this goodness, and keep up the good work!

    • Hi Leslie I am glad you found me! and YES the whitewater cookbooks are fabulous! I have made a number of items from them and enjoyed them all. We especially love the glory bowl dressing and use it one just about everything; from roasted veggies to steamed grains.

      • oops.. I hit the publish button a little too quickly.

        To make this raw, like all things take a few extra steps…

        Take the 2 tbsp chia seeds and set them in a 1/2 cup of water, set aside.

        Then Pulse all the UN-TOASTED nuts and seeds (except for the chia) together in a processor and set aside in a large mixing bowl.

        Make sure the almond butter you have is raw, and sub raw aguave nectar for the rice syrup, add 1/2 cup coconut oil, and the cocoa powder; pulse these 4 items together in a processor until you have a thick ball, then add the chia seeds AND the water (which will be quite slimy now), pulse 3 more times.

        Now bring the paste and the seeds together by hand (and a whole lotta muscle) using a kneading rolling technique. When evenly combined, press into pan and set in fridge to chill before cutting.

        I have made this recipe raw a couple of times… the challenge comes from getting your paste just the right workable texture… which depends on how dry your almond butter is (for the most part). Good luck!

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