spicy power bars

Spicy Power Bars

I’m eating one of these Spicy Power Bars as I type this.  I’m slightly obsessed with them.  Because they remind me of my past.

About 20 years ago, when I was living in New York City and had just hooked up with my adorable husband, I became very interested in Ayurveda.  One of the amazing practitioners that I learned from, Pratima Raichur, had created her own version of a healing tonic, referred to in Ayurvedic circles as chyawanprash.  Her product was called Bindi Chywangrans and it was delicious.  My friends used to ask me what it was and I would tell them it was a special, healing, energy supplement.  They teased me a lot about it!

Fast forward to the present.  About a month ago, I found some interesting looking energy bars in downtown Boulder.  I bought one and ate it.  It kept reminding me of a taste from my past, though I could not quite put my finger on it.  Finally, I realized that this bar tasted like Bindi!

Being the tinkerer that I am, I decided I would recreate the Nude Nutritionals Food Bars to taste even more Chwanpransh-like and my bindi bars were born thanks to Pratima (owner of Tej Clinic) and Nude Nutritionals (creator of the fabulous little grab and go bar).

Here’s my recipe for a super nourishing, delicious, tri-doshic power bar.

Print Recipe
Spicy Power Bars
  1. Place nuts, dates and cherries in a food processor, pulse until well ground
  2. Pulse in vanilla, ginger, cinnamon, cardamom and salt
  3. Remove mixture from food processor and press into a 8 x 8 inch baking dish
  4. Refrigerate overnight (6-8 hours)
  5. Cut into squares and serve

Note: You may want to try my other Power Bar recipe made with almonds!

Update: several readers have commented below that this recipe was not yielding enough to fill the bottom of an 8×8 baking dish. I remade this again today and realized that I needed to double everything, so that it filled up the entire pan –when I was testing this recipe I was smooshing different batches of each version into half a pan. So, you will find that every ingredient has doubled (except for the vanilla). Sorry for the mixup! (This is what happens when you write recipes at 2am!)

I found out only yesterday that my book is now in its 5th printing just about a year after publication.  Over on Amazon.com I have received quite varied reviews and I appreciate them all 94 of them, especially this one.  If you’d like to add your two cents to the conversation, head on over to Amazon.com and leave a review.  It doesn’t matter how many stars you give me, what’s important is to join the chat.  Thanks everyone!

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