A delicious quick no-bake no-sugar dessert or snack

YIELD: 10 Pieces

INGREDIENTS:                                                                        AMOUNT:

Dark chocolate (good quality broken into rough pieces 4 ounces
Tahini or unsalted hazelnut or almond butter 2 TBsp
Oats 2/3 cup + 1 TBsp (2 oz)
Mixed nuts (unsalted and roughly chopped) 6 TBsp (2 oz)
Coconut (desiccated, shredded) ¾ cup (2 oz)
Pumpkin seeds 1/3 cup +1 TBsp (2 oz)
Flaxseed (ground) 1 TBsp
Cinnamon (ground) and/or ginger (ground) 1 tsp
Green kelp powder ¼ tsp


1. Melt the chocolate then stir in the tahini (or nut butter).

2. Place ten cupcake paper liners on a baking tray or muffin tray.

3. Mix the dry ingredients into the chocolate-tahini (or nut butter) mixture until evenly coated

4. Then spoon into the cake cases and chill until set.

5. May serve when set, or hold in refrigerator until ready to serve.

1 Adapted by Nancy Emerson Lombardo, Ph.D. following memory Preservation Nutrition® program from Smart Food for Smart Kids, written by Patrick Holford & Fiona McDonald Joyce ©2007.

© 2011 Nancy Emerson Lombardo Ph.D., and colleagues, HealthCare Insights, LLC. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of Healthcare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D.

MEMORY PRESERVATION NUTRITION® provided by BRAIN HEALTH AND WELLNESS CENTER® OF HEALTHCARE INSIGHTS, LLC HCI P.O. Box 2683, Acton, MA 01720; 978-621-1926 www.healthcareinsights.net

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