Powerful little bars that are very filling. I use a vegan protein powder that combines rice, pea and cranberry protein. This is a great snack, ideal for lunch boxes or will fill the gap when on the run. These bars are packed full of Vitamins A & E and zinc which make them a crucial part of your skin care regimen. The Dry Ingredients
120g pumpkin sweeds 50g desiccated coconut 50g sesame seeds 80g ground flax seeds 50g protein powder 40g chia seeds 45g goji berries The Wet Ingredients 250g pitted dates 140g melted coconut oil 75ml maple syrup / rice bran syrup / agave 4 tbsp. cacao powder 1 tsp. vanilla extract Method Put the dates into a bowl and cover them with boiling water. Pulse all the dry ingredients in a food processor for about 30 seconds. You still want a bit of bite to them. Place the dry mixture in a bowl and set aside. Drain the dates, then put into the food processor together with the rest of the wet ingredients and mix until smooth. This might take some time, and you may have to scrape down the sides and/or add a few tablespoons of water. It should be the textrure of a sticky dark caramel. Pour the wet ingredients into the bowl of dry ingredients and stir until well combined. Spread the mix evenly in a 30cm x 18cm tray lined with baking parchment and place in the fridge for 30 minutes. Then cut into bars and store in an airtight container. Simple ! Emma x
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23/12/2019 17:13:05
If you love making your protein bars, you must try to consider putting vegan protein powder on your ingredients. We all know that vegan ingredients are always the best, that's why we should eat food containing that. By the way, huge thanks for having this on this list of the recipes you present to us. I couldn't be more thankful with that since you are also inspiring us to go vegan and live a happy life! Well, we must choose to be vegan because that is the right thing!
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Emma OlliffYour guide to living whole and well. Emma Olliff is a Registered Nutritional Therapist, wellness expert, food lover, and advocate for healthy living! Archives
May 2018
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