by guest chef & blogger Maiah Miller of Running Girl Health Blog
Adding mileage as I near the end of my marathon training means I have been finding myself more tired and easily stressed. Without having the chance to do detailed blood work as I travel, I have resorted to adding fail-proof supplements like iron and Vitamin D3 and 5-HTP for better energy and moods as I navigate days full of more training then usual, plus my usual #momlife antics.
The day I stocked up on supplements, a package from Yourlixir arrived with travel sachets of superfoods which could not have been more perfectly timed! Maca has been said to boost energy and mood and to balance hormones, all of which I can use especially as I get closer to race day.
I recommend sprinkling it into recipes like my healthy nutrient-rich fudgey layer bars, as it lends a natural sweetness without having sugar in it. Combined with the sweetness of almonds, it's a fantastic, nutty-tasting addition along with lots of health benefits.
What you'll need:
No-Bake Coconut Brownie Layer Ingredients:
1 cup almonds, pulsed until rough pieces
1/2 cup chopped Medjool dates
2 1/2 cups shredded unsweetened coconut
½ tbsp vanilla extract
1 Tbsp coconut oil
1/2 sachet of Yourlixir organic maca powder (or about 1/2 tsp maca)
pinch of sea salt
1 TBSP +1 tsp maple syrup
Chocolate Fudge Layer Ingredients:
1 cup Medjool dates
1/2 tbsp coconut oil
1 tbsp raw cacao powder
¼ cup water
½ tsp vanilla extract
1 scoop vegan chocolate protein powder (23g)
Optional: remaining 1/2 sachet of Yourlixir organic maca sprinkled on top and additional coconut flakes
Grease a 8x8 baking pan with coconut oil
Put all coconut layer ingredients into the food processor and pulse until combined well. If needed, add 1-2 tbsp of water to the mixture and pulse again until it sticks together.
Place coconut mixture evenly into the pan pan and press down, then put the pan in the freezer while making the chocolate fudge for the next layer to spread easier on top.
Place chocolate fudge ingredients into the food processor and puree until smooth.
Spread fudge ingredients over the coconut layer .
Place in the freezer for at least 2 hours.
Remove from freezer, cut into slices and enjoy.
Store in an airtight container in the refrigerator or freezer for up to a few days.
*Cover Photo taken by CleanCuisine.com