Chocolate, Cherry & Coconut Breakfast Bars

1. 1

   In a food processor, pulse the dates, cashews, and almonds together to roughly chop them. Add in cacao, hemp seeds, vanilla, mulberries, maca powder (if using), and chia seeds (if using) and process everything together until a mass starts to form. With the motor running, slowly add the water, 1 tablespoon at a time, until the dough starts to come together. It should stick together easily so that your bars are not too crumbly-but you do not want it to be too wet either. If it does feel too wet, add in some more hemp or chia seeds.

2. 2

   When you have a nice sticky dough, add in the coconut, sliced almonds, and dried cherries and pulse several times until just coarsely chopped so that the bars have a nice crunchy texture.

3. 3

   Place a large double layer of plastic wrap on a flat surface. I find it easiest to layer the plastic wrap on a baking sheet. Roll the dough out on the plastic and gather into a solid mass in the center. Use the sides of the plastic to wrap over the dough as tightly as possible, pressing and shaping the mass into a compact 1-inch thick rectangle. Place the entire thing into the freezer for about 30 minutes. (This is where the baking sheet comes in handy-just pop the entire thing into the freezer). When it's solid, remove the plastic wrap and cut into 8 bars with a sharp knife.

4. 4

   Roll each bar in coconut and serve. For long-term storage, wrap each each bar individually and keep in the freezer. They should be fine in the freezer for a few weeks. I wish I could tell you they'll stay fresh for longer than that but I actually do not know-I never manage to keep them around for that long.

* Per serving · 4 servings · Values may vary.