Super Food Protein Bars
SUPERFOOD BAR
A delicious homemade superfood snack. Store in an airtight container for 4 days at room temperature or for 2 weeks in the refrigerator.
Provided by my2peaches
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Line a 9x13-inch baking pan with parchment paper.
- Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
- Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
- Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
- Refrigerate until firm, about 1 hour. Cut into bars.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.9 g, Fat 24.1 g, Fiber 5.2 g, Protein 8.3 g, SaturatedFat 6.4 g, Sodium 90.3 mg, Sugar 15.8 g
SUPER FOOD PROTEIN BARS
The combination of crunchy toasted seeds, creamy nut butter, chewy millet and dates make this protein bar both energizing and satisfying. There's no need to turn on the oven, this bar sets up in the freezer and can be stored there for up to 3 months, meaning you'll always have a healthy snack on hand.
Provided by Amy Chaplin
Time 2h20m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine the millet, flax seeds, oats, coconut, hemp, chia and maca if using.
- Roughly chop the dates and add to a food processor with the almond butter, cacao, coconut oil, brown rice syrup, 4 teaspoons water, the vanilla extract and salt, and blend until combined. Add to the dry mix and mix until completely combined. Press evenly into the prepared tray and freeze until completely cold and firm, 2 hours.
- Remove and slice into 24 1-by-2-inch bars. Store in an airtight container in the freezer for up to 3 months.
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- Combine the dry mix in a blender/food processor and mix for 10 seconds. You want the dry mix to still be a little crunchy so don't blend it for too long.
- Then, set the dry mix aside, and add the wet mix to the blender. Mix until everything is combined. If your blender isn't that powerful, I recommend chopping the dates so they blend a little easier. If the mixture is too stiff, gradually add a couple of tbsp of water to help liquify it. The dates may not completely smoothen out, but as long as everything is mixed well then it's fine.
- Put the dry mix and wet mix together in a large bowl, and combine well. You may need to use your fingers.
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- Grease a slow cooker with coconut oil or cooking spray and line with parchment paper. Leave enough extra paper to act as a handle for removing the bars.
- In a large bowl, microwave the cashew butter and agave for 1 minute and stir until smooth. Microwave for an additional 30 seconds, if needed.
- Add the mashed banana, coconut sugar, almond milk, vanilla extract, and chilled flaxseed meal to the cashew butter mixture. Beat until well combined.
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- Mix together the flax meal and warm water. Place into the refrigerator for 20 minutes before you begin making the bars.
- Rub a 7 quart slow cooker with coconut oil, or cooking spray and line the inside with parchment paper, leaving enough overhang so you can use it as a handle to get the bars out of the slow cooker. The cooking spray with help anchor the parchment paper in. I found it's easiest to trace your slow cooker on a large piece of parchment paper, and then cut a few inches bigger around so that you have enough to leave that overhang.
- In a large, microwave-safe mixing bowl, microwave the cashew butter and agave until the cashew butter is smooth, about 1 - 1.5 minutes. Beat with an electric hand mixer until smooth and combined.
- Add in the mashed banana, coconut sugar, almond milk, vanilla extract and the chilled flax eggs. Beat again until well combined and runny.
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- In the bowl of a food processor fitted with the "s" blade, pulse the protein powder, flax meal, cocoa powder and sweetener (if using) together a couple times to combine.
- Add the nut butter, coconut oil and dates and process until the batter comes together in a large mass and there are no clumps of date left. You may need to scrape down the sides and bottom of the bowl a couple times to make sure everything gets incorporated.
- Add the cacao nibs and pulse 2-3 times to incorporate (or transfer to a bowl and fold them in by hand).
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- Add dates, walnuts, pecans, only ¼ cup of pistachios to the bowl of a food processor. Process until chunky.
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