Activated Charcoal Protein Bars

  Photo via Pinterest

Photo via Pinterest

Activated charcoal has many health benefits ranging from lowering cholesterol, improving gut health, clearing skin, whitening teeth and even curing hangovers, this universal antidote can be found in a range of products today including food.

These delicious, fiber-filled bars will fuel your body and activated charcoal will naturally detox while improving your overall health from the inside out. 

Here's what you'll need:

 

Ingredients:

  • 1/4 cup coconut oil, at room temperature
  • 2 tablespoons raw honey or brown rice syrup, plus more if needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 4 teaspoons activated charcoal
  • 1 cup sliced almonds
  • 1/2 cup rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup lucuma powder (can substitute 2 tablespoons coconut sugar)
  • 1 cup (12-15 whole) soft, sticky Medjool dates, pitted
 

Method:

  1. Place the almonds, oats, coconut, and lucuma powder in the bowl of a food processor fitted with the steel chopping blade. Process until finely ground. Transfer to a bowl and set aside.
  2. Place the pitted dates into the food processor. Pulse a few times, then turn on high and let process until thick paste forms. Stop motor, remove the top, and scrape down sides. Add the coconut oil, honey, vanilla extract, and sea salt. Process again until well-combined.
  3. Add the almond, oat, coconut, and lucuma mixture to the food processor, along with the activated charcoal. Pulse a few times, then process until the mixture comes together into a ball. There will be chopped nuts visible, but the mixture should be well-combined. If it doesn't come together or if it's dry and crumbly, add a little more honey and process again. It should feel soft and pliable like playdough.
  4. Line an 8-inch square baking pan with parchment or waxed paper. Press the bar mixture into the pan in a smooth, even layer. Refrigerate or freeze until firm enough to cut into bars, then cut into 8 rectangles.
  5. To store, keep well-wrapped in waxed or parchment paper in an airtight container in the fridge or freezer. Will keep about one week refrigerated, or several months frozen.