Now you can find delicius, nutritious very easy recipes on our blog. Perfect for you and your baby. Nutritious simple recipes that will be easy to make during and after pregnancy.  

This nut bar is the perfect way to enjoy a treat without any guilt, as it’s packed with so much goodness. Just a small handful of nuts, such as almonds, cashews, peanuts or hazelnut provides a good amount of calcium, zinc, viamins B, E and iron. Iron is one of the main essential nutrients you need to make sure to take enough daily during pregnancy (27 mg per day). Iron is crucial to make red blood cells, which during your pregnancy will increase by 50%. You need the extra iron to help to grow your baby and the placenta. And furthermore, vitamin B6 rich seeds and nuts, such as sunflower seeds, pistachio! 

And although pregnant women shouldn’t eat sweets, there is a big exception to this rule: chocolate! Many new studies show that pregnant women who eat chocolate every day during pregnancy have babies who show less fear and smile and laugh more often at six months of age! And women who eat at least 25 grams of dark chocolate five times each week during their pregnancy (especially during the third trimester) have a 40 % lower risk of developing the high blood pressure condition also known as pre-eclampsia.

So here is our super healthy treat packed with many goodness your baby and body will love and you can fully enjoy during pregnancy. Not to mention that they are gluten free, dairy free and vegan! 

It is so quick and very easy to make. Every Mamma must try!




-      115g clean raw pistachio (2/3 cup)

-      115g raw roughly chopped brazil nuts (2/3 cup)

-      50 g raw cashew (little less than (1/2 cup)

-      35g raw sunflower (1/4 cup)

-      35g flaxseed (1/4 cup)

-      60g raw almonds (1/2 cup)

-      6 tablespoons of maple syrup

-      1 tsp cinnamon

-      100g dark chocolate


Method: nutritious nut bar

  1. Line a small baking tin with baking paper and grease with little oil at the bottom, as the bars tend to get stuck to the paper.

I personally love the flexible silicone ones, as you don’t have to worry about baking papers and oiling the trays or paper even. They make baking life so much easier!

  1. Preheat the oven to 170° C / 335° F.
  2. Place all the nuts and cinnamon in a large mixing bowl.
  3. Then mix maple syrup in.
  4. Spread the mixture in your baking tin. 
  5. Press the mixture down really well, to remove any air pockets and gaps. Don’t skip this step, otherwise your bars won’t hold together well. You can use a spoon or a bottom of a glass as well. 
  6. Bake for about 30 minutes or until it’s nice golden brown on the top.
  7. Take out of the oven and press the mixture again, using a spoon or bottom of a glass.
  8. Allow it to cool down completely for about 45 minutes. 
  9. Melt the chocolate in a small pan on the lowest heat possible or in a glass bowl over simmering water.
  10. Once the chocolate has melted, cut the large bar into equal size pieces with a sharp knife.
  11. Spread it on top of the bars using a spatula
  12. Put it in the freezer for 10-15 minutes for the chocolate to set.

You can swap step 10 and 11. I find cutting the bar first and then putting chocolate easier.

Enjoy!! And store the bars in an airtight container. If you haven’t eaten them all in week, pop them in the fridge.


Remember you can always alter the recipe to your taste. Swap the nuts to your different ones or swap the maple syrup to honey or agave syrup!