These energy bars are absolutely gorgeous! They are a variation on Gwyneth Paltrow's "Candy Bar" recipe. However, through family food intolerances and a quest for lower sugar, I have reduced the sweetness factor by half and swapped the coconut products for buckwheat and ground almonds. I also added the protein powder, because, why not give yourself a boost? These changes have made the bars more solid and easy to bring with you on the go. It's a lovely feeling to be able to reach into the refrigerator, grab a bar, and know that you are getting pure goodness, while at the same time satiating the sweet tooth and quelling any hunger pains.
The chocolate is completely optional but is a welcome and luxurious addition. Adding chocolate can also add sugar depending on what brand you use and how sensitive you are to it. I usually make my own. This allows me to control which ingredients I put in my body. There are many recipes online to pick from if you feel like giving it a try.
Energy Bars
-Dairy Free
-Wheat Free
-Gluten Free
-Refined Sugar Free
-Oil Free
-Raw
210 grams (1 1/2 cups) cashews
240 grams (1 cup) pitted medjool dates, packed
100 grams (1/2 cup) almond butter
70 grams (1/4 cup) maple syrup
60 grams (1/2 cup) buckwheat flour
50 grams (1/2 cup) ground almonds
1 Tbsp vegan protein powder
1/2 tsp vanilla extract
1/2 tsp salt
100-200 grams (1/2 cup to 1 cup) vegan chocolate of choice (optional). Melted in the microwave or over a double boiler.
You will need a 23 cm (9x9 inch) square baking pan lined with greaseproof paper.
This recipe makes 16-20 bars depending on the size you choose to make them.
In a food processor, blitz the cashews into a powder. Pour the cashew powder into a bowl and set aside. No need to clean out the food processor bowl.
In the now empty food processor, blitz the dates into a thick paste.
Now add to the date paste: cashew powder, almond butter, maple syrup, buckwheat flour, ground almonds, vegan protein powder, vanilla extract, and salt. Pulse until the dough forms into a sticky ball.
Press the mixture evenly into the lined baking pan. Cool in the refrigerator until chilled and fully set.
While you are waiting for the bars to cool, you can melt or make your chocolate. Pour the chocolate over the top of the bars and continue to cool in the fridge.
Once fully set, lift the bars out of the pan by pulling up on the greaseproof paper and transferring to a clean counter top or large cutting board. Using a long sharp knife, cut the bars into your desired size.
Keep the bars wrapped in the greaseproof paper and store in the refrigerator.
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