These bars started with my desire to make my own lactation cookies. I wanted a healthy, affordable snack that would give me an easy nutritional boost while supporting my milk supply. After a few rounds of making them, I realized that they’re the perfect conduit for almost any supplement powder.
These days, I don’t have time to make a maca latte followed by a super greens smoothie followed by a freshly juiced turmeric elixir–but if there’s ever a time that I’ve craved and *needed* superfoods, it’s during this postpartum period, characterized by jagged sleep slightly chaotic–but very joyful–days! I’ve come to love these all-in-one wellness bars.
Because I’m nursing, I’ve subbed the adaptogens powder for ground fenugreek seeds, and I’ve even included raw supergreens in my latest batch. I do not, however, recommend including fenugreek if you’re not lactating because it will make you smell like maple syrup–which sounds more charming than it really is! Oats and brewer’s yeast were also a part of my original lactation bar recipe as they are believed to enhance milk supply, but I’ve kept them in this recipe because together they provide fiber and lots of B vitamins.
The big thing to take away here is that you can customize the bars to your liking depending on what adaptogens / wellness powders you have in your pantry. You could even do half the oat powder and include 1 cup greens powder if you can stomach it! Just play around to see what suits you!
I consider these bars supplements more than sweets. I like the taste, but if you need something super delicious, I recommend making actual cookies!
Fudgy Adaptogen Protein Bars (With Lactation Bar Variation)
- 2 tablespoons ground flaxseeds
- 3 tablespoons brewer’s yeast
- 2 tablespoons maca / adaptogen powder
- 2 cups oat flour
- 2 tablespoons cacao
- 4 teaspoons vegan protein powder (or additional adaptogen powder)
- 1/2 cup chopped walnuts
- 2 tablespoons chia seeds
- 1/4 cup liquid sweetener (I prefer raw coconut nectar)
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 3/4 cup nut butter
1. Combine dry ingredients in a large bowl.
2. In a double boiler, or a glass bowl placed inside a pot with 1-inch of water at the bottom, warm the nut butter, oil, and vanilla extract, stirring frequently until you have a consistent texture.
3. Mix the liquid mixture with the dry ingredients until you have a uniform, fudgy mass. If the mixture is a bit dry, add more but butter as needed.
4. Line a shallow, square tupperware container with wax paper. Press the mixture into the container and form an even flat layer. Refrigerate for 10 minutes or longer (I usually let mine set for a few hours).
5. When you’re ready to eat the bars, cut them into squares and enjoy! Keep in the refrigerator in an airtight container for up to two weeks.
Related: Low-Sugar Granola Bars
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Photos: Mary Hood Luttrell