Process

1. Grind Phase 1 Moon Seeds in using our seed grinder or a food processor.
2. To the food processor with ground Moon Seeds, add the pitted dates, hazelnuts, vanilla, and sea salt. Blend until well combined.
3. Empty the batter into a lined 8" x 8" baking tray and use a spatula to press the batter flat. Freeze until set, at least 15 minutes.
4. In a microwave, melt the chocolate chips and coconut oil. Stir until homogeneous.
5. Remove set batter from freezer and cut into 14 equal-sized bars. Store bars in the fridge or freezer in an airtight container.
6. Eat 1 bar daily during Phase 1 to follow the seed syncing/seed cycling practice.

This recipe is brought to you by Megan Woroch, a chef and holistic nutritionist based in Toronto. Through weekly recipes and wellness tips, her blog Homemade Health aims to make natural and healthy living more accessible to all.

Tried the recipe? Show off your masterpiece on Instagram with the tags @food.period + #MyKitchenSync!