These nutty, caramel-y, sea salty seed cycling candy bars will be your go-to to make when you start seed cycling. Super convenient to bring with you, dairy free & gluten free!

Ingredients:

Makes 14 Servings

Date Caramel

12 Medjool Dates, pitted and at room temp

¼ tsp Fine Real Salt

3-4 Tbsp Cool Filtered Water

Candy Bars

10 oz Dark Chocolate

1 Tbsp Unrefined Coconut Oil

3/4 cup of Radiant or Glow Seed Blend

¼ cup + 2 Tbsp Plant Milk

¼ tsp Real Salt

1 tsp Pure Vanilla Extract

¼ cup Raw Coconut Sugar

¼ cup Raw Cashews, chopped

Flaked Sea Salt (opt)

Directions:

1. Add the pitted dates and salt to a food processor and process on low speed adding the water 1 Tablespoon at a time until caramel consistency is reached.

2. Heat the chocolate and coconut oil in a bain marie or double boiler (set a large heat safe bowl over a small saucepan with about 2 cups of water in it, heat over low-medium heat to gently melt the chocolate.)

3. In a medium bowl, combine the seed cycling packet or the ground seed powder with the plant milk, salt, vanilla, coconut sugar, and chopped cashews mixing well.

4. Add 1 teaspoon of melted chocolate to a cupcake lined tin, shake to coat the bottom and freeze for 10-minutes.

5. Next add 2 Tablespoons of the seed butter mixture and flatten with the back of a spoon.

6. Add 1.5 teaspoons of the date caramel and flatten with the back of a spoon.

7. Next, add 1 Tablespoon of melted chocolate to top and coat the caramel, sprinkle with flaked sea salt and transfer to the freezer for 15-30 minutes.

8. Enjoy 1 seed cycling candy bar each day to support healthy hormonal balance. 

Recipe Credit goes to Amy at Almond Milk and Cookies! Her amazing recipe blog is found here.

Recipe Video Found here.