If you’ve tried store-bought versions and couldn’t find any that you really loved, I highly recommend making homemade vegan protein bars. This is quite a simple recipe and you can make them the night before — then they are ready to pack in your bag for work or school the next day
TOTAL TIME: 1hr and 15 mins
INGREDIENTS
2 tbsp chia seeds
4 tbsp flax seeds
120g roasted almonds
20g sunflower seeds
2 tbsp goji berries
40g desiccated coconut
pinch of sea salt
30g unflavoured or vanilla vegan protein powder (optional)
6 Medjool dates, pitted
110g tahini
50g dark chocolate, melted.
METHOD
Place the Medjool dates into a small bowl and cover with hot water. Set aside for 15 minutes to soak and then drain well.
Meanwhile, place the chia seeds, flax seeds, almonds, sunflower seeds, goji berries, coconut, sea salt and protein powder, if using, in a food processor and process into a flour.
Add the Medjool dates and tahini and process for 2-3 minutes until well combined. This will allow the natural oils from the nuts to be released. The mixture should be a little sticky.
Line a slice tin with baking paper. Using wet hands, press the mixture evenly into the tin and refrigerate for 45 - 60 minutes or until firm.
Remove the mixture from the tray and cut into 10 even bars. Using a fork, drizzle the melted chocolate over the bars. Return the bars to the refrigerator to allow the chocolate to set.
Serve the Vegan Protein Bars or store them in an airtight container in the refrigerator for up to a week. Enjoy!
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