We believe that eating for healthy hormones should be delicious. And our Salted Caramel Seed Cycling Bars make seed cycling for happy hormones the highlight of your day.
If you, like so many women, struggle with symptoms like cravings, bloating, acne, low libido, mood swings, weight challenges, hot flashes, menstrual migraines, and more, then it’s time you hear about SEED CYCLING.
Seed cycling is exactly what it sounds like – rotating different seeds throughout the month to support your hormones through PMS, perimenopause, menopause, and beyond. These tiny seeds pack a huge nutritional punch featuring vitamins, antioxidants, minerals, polyphenols, protein, and fiber that your body needs to thrive.
At beeya wellness, we're passionate about making this practice effortless and effective. Our organic Phase One and Phase Two blends have been carefully formulated and third-party tested to offer quality and convenient daily support.
Curious to explore the powerful benefits of these tiny seeds and learn more about balancing hormones? Grab our FREE 6 Steps to Balancing Your Hormones Guide today!
Now, let's dive into these irresistible Salted Caramel Seed Cycling Bars!
Makes: 6-12 bars
Prep Time: 15 mins
Chill Time: 30 mins
Ingredients:
Caramel Layer:
- ¾ cup natural cashew butter
- ⅓ cup + 2 Tbsp maple syrup
- ⅓ cup melted coconut oil
- 2 tsp vanilla extract
- ⅓ cup chopped roasted cashews - optional
- flakey sea salt, as garnish
Crust Layer:
- 6 scoops beeya
- 1 Tbsp melted coconut oil
- 1 Tbsp caramel layer
- Pinch of sea salt
Instructions:
- Whisk together the cashew butter, maple syrup, melted coconut oil, and vanilla until smooth.
- Remove 1 tablespoon of the caramel mixture into a separate bowl, then stir the salted cashews into the remaining caramel mixture, if using (alternatively, you can sprinkle them on top at the end).
- Stir together the reserved tablespoon of caramel with the remaining crust layer ingredients until even coated. Then press into the one layer on the bottom of a parchment paper lined loaf tin to form a crust.
- Pour the cashew caramel mixture over top of the crust then transfer to the freezer for 30 minutes to 1 hour to set.
- Once set, sprinkle with extra flakey sea salt and cut into 6 or 12 bars (6 bars is 1 scoop of beeya per bar, and 12 is ½ scoop of beeya per bar). Store in the fridge for up to a week, or the freezer for up to two months. They are best at fridge temp or slightly thawed from the freezer.
Note:
The cashew butter in this recipe can easily be swapped out for your favorite nut butter. Both peanut butter and sunflower butter are great options.