Experience a fresh take on timeless aromatics with these two vibrant, health-conscious treats. By drawing inspiration from traditional Middle Eastern ingredients like delicate orange blossom water and rich pistachios, I’ve put together a refreshing fruit smoothie and a chewy chocolate oat bar that feel like a dessert but nourish like a snack.
Orange Blossom Fruit Smoothie
Ingredients
- 2 cups of your desired frozen fruit (I used frozen mango, peaches, dragon fruit, and strawberries)
- 3 tbsp orange blossom water
- 3 tbsp honey, plus extra for garnish
- Shredded coconut for garnish
Directions
- In a blender, combine orange blossom water, honey, and fresh fruit, then purée until smooth. You can add a small splash of water (a tbsp at a time) to the mixture if the blend is coming out a little too thick or, if it is not blending easily.
- Pour into a glass, finishing it with coconut flakes and a drizzle of honey. You can also pour the smoothie in stages, adding the honey and coconut in-between each layer.
Pistachio Chocolate Oat Bars
Ingredients
- ¾ cup pistachios, chopped
- ¼ cup pecans, chopped
- ½ cup rolled oats
- ¼ cup mini chocolate chips
- ¼ cup ground flaxseed
- ¼ tsp salt
- 1 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 1 tbsp unsalted almond butter
- 3 tbsp maple syrup
- ½ tsp almond extract
- 1 tbsp honey
Directions:
- Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper. Set aside for later.
- Add pistachios, pecans, oats, chocolate chips, flaxseed, and salt to a bowl. Stir until well mixed.
- In a separate bowl, add coconut sugar, coconut oil, almond butter, maple syrup, and almond extract. Mix using a spatula until well incorporated.
- Pour the dry ingredients over the wet, then, using a rubber spatula, fold until very well mixed.
- Pour the mixture into the prepared baking pan. Then, using the spatula, press the mixture firmly down into an even, very tightly packed layer.
- Bake for 22-27 minutes.
- Place the pan onto a cooling rack to cool for about 30 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy!
