Have you ever had a 9 bar? It’s made of 9 seeds and topped with a carob layer. It’s really yummy. And dairy free.
I know I am a bit late to the homemade protein/energy bar bandwagon, but I’m jumping on! We’ve started training for the London Ride100 (a 100 mile cycle challenge from London to Surrey and back) and a (short) triathlon in September, so an easy to make, healthy energy bar was needed.
I also like that I know exactly what has, and hasn’t, gone into these. These are dairy free, gluten free, refined sugar free and vegan but still so yummy! Even my boyfriend liked them.
It’s a bit of an imprecise art, so go ahead and chuck anything you’ve go in the cupboard into these!
Chocolate seed energy bar, loosely based on This recipe from Nourish the Roots.
- 2 cups mixed seeds (I used a couple of bags of seed mix from Lidl, which had sesame seeds, pumpkin seeds and pine nuts)
- 1 cup pecan nuts
- 2 tbsp chia seeds
- 2 tbsp linseed
- 6 tbsp coconut oil, firm
- 4 tbsp cocoa powder or melted chocolate ( I used a mixture of the two!)
- About 20 dates (if they are very dry, pour some boiling water over them)
- 1 tsp vanilla essence
Lightly grease a 11x7inch baking dish.
Put all the seeds and nuts in a food processor. Blitz until roughly chopped. If you don’t want big bits of nuts and seeds, blitz it a bit longer! Tip into a large bowl and set aside.
Put the coconut oil, dates, chocolate or cooca and vanilla in the food processor. Blitz to a smooth paste, mine was the consistency of slightly melted Nutella… If it seems a bit thick, add a little water (the date water if you poured any over your dates)
Scoop the chocolatey paste into the bowl of seeds and then squish it all together with your hands. Tip the mix into the baking dish and press down with the back of a spoon. Cover and chill in the fridge for 30 minutes. Cut into bars and wrap them up in grease proof or foil. Keep in the fridge ready for your next gym/swim/run/cycle!