As some of you know I’ve been struggling with some hormonal imbalances. The symptoms have been frustrating and difficult physically and emotionally. As a result I’ve been reading lots and seeking out advice anywhere and everywhere. I keep reminding myself that hormones don’t change overnight and that I need to be patient with myself and the process. That said, I’m pretty excited to finally see some improvement as a result of a more rigorous exercise routine, plenty of sleep, zinc supplements, cutting out all dairy products, drastically reducing my sugar intake and seed cycling. This recipe is a product of my journey. It’s a satisfying treat that won’t spike your blood sugar and is loaded with seeds rich in lignans and zinc which help balance estrogen and progesterone. I hope you enjoy it and have a great week.
Hormone Balancing Nut Butter Bark
INGREDIENTS
1 cup cocoa butter
2 tablespoon coconut sugar
1/4 cup cashew butter (or other nut butter of choice)
2 teaspoons vanilla extract
1 tablespoon flax seeds
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
2 tablespoons pumpkin seeds
Flaky salt
PROCEDURE
Melt the cocoa butter and coconut sugar in a pan over medium heat. Combine the melted cocoa butter, cashew butter and vanilla in a bowl and whisk until smooth. Line a 9×9 inch rimmed baking sheet or pan with parchment paper. Pour the mixture into the pan. In a small bowl combine the seeds. Sprinkle the seeds and some salt over the bark and freeze for 20-30 minutes until solid. Once chilled, cut into squares. Store in an airtight container in the fridge or freezer.