The UDEA Bar

A mood-boosting, stress-busting treat disguised as dessert. Featuring toasty grains, rich dark chocolate, and the plant-powered boost of adaptogens, these bars are as beautiful as they are nourishing.

Ingredients

• 1 cup rolled oats

• 1 cup buckwheat

• 1/2 cup pumpkin seeds

• 1/2 cup dried sour cherries

• 1/2 cup chunky peanut butter

• 1/2 cup maple syrup

• 2 tablespoons miso paste

• 2 UDEA Mood Pills (optional — powdered)

• 6 oz dark chocolate (at least 74% cocoa)

• Optional toppings: edible flowers, Maldon salt, toasted coconut flakes, more pumpkin seeds

Instructions

1. Toast the Ingredients
   Preheat the oven to 350°F (175°C). Line separate trays with parchment paper. Toast the rolled oats, buckwheat, pumpkin seeds, and coconut (if using) separately for 10–15 minutes, watching closely to avoid burning. Let cool.

2. Combine the Dry Ingredients
   In a large bowl, mix together the toasted oats, buckwheat, pumpkin seeds, toasted coconut (if using), and dried sour cherries.

3. Make the Peanut Butter Mixture
   In a small saucepan over low heat, stir together the peanut butter, miso paste, and maple syrup until smooth. Remove from heat and stir in the powdered UDEA Mood Pills, if using.

4. Mix and Press
   Pour the peanut butter mixture over the dry ingredients and stir well to combine. Press the mixture firmly into an 8×8-inch parchment-lined baking dish.

5. Melt the Chocolate
   In a heatproof bowl set over a pot of simmering water, melt the dark chocolate until smooth. Pour evenly over the pressed mixture.

6. Top and Chill
   Sprinkle with your desired toppings and refrigerate for 1–2 hours, or until the chocolate is set.

7. Cut and Serve
   Once firm, slice into bars or squares and enjoy!