Recipe thanks to wellnourished.com.au
Protein rich power bars like these are a great school lunchbox snack for you to whip up for, or with, the kids. Try this super simple, no-bake and chocolatey good recipe this week! A great treat to keep on hand for sweet loving teens (or little kids).
- 150 g coconut oil or butter, melted
- 220 g rice malt syrup or raw honey (⅔ cup)
- 30 g cacao powder (¼ cup)
- 1 tsp ground cinnamon
- 130 g rolled oats or quinoa or half oats, half rolled quinoa – see below for gluten and grain-free
- 230 g raw nuts 1½ cups approx. of your choice of raw nuts and/or seeds (I used walnuts, hazelnuts, almonds, sunflower seeds)
- 1 ¼ tbsp chia seeds or flax seeds preferably ground
- 80 g desiccated coconut or shredded (1 cup)
In a small pot, combine the butter, sweetener, cacao and cinnamon over a low heat, stirring until combined (a few minutes).
For a tastier slice, toast the oats, nuts, seeds and coconut in a large pan over a low heat for 5-10 minutes, stirring often (the coconut will colour). Or if you’d prefer, simply combine the dried ingredients raw.
Allow to cool a little (if you’ve chosen to toast) and then pulse (quickly) in your food processor a couple of times to chop the nuts a little.
Add the wet ingredients and mix together until well combined.
Use a big wet serving spoon to press firmly into a small slice tin lined with baking paper.
Place in the freezer for 10 minutes to set.
Once set, remove from the tin and cut into squares.
Melt your butter: 1 minute, speed 4, temp. 90. Add the sweetener, cacao and cinnamon and mix 1 minute, speed 4, temp. 90.
Add the dried mix. Mix 10 seconds, speed 4. Then process by using the turbo button to pulse a couple of times until the nuts are roughly chopped (to your preferred consistency).
Follow from step 5 above.
Store Store in an airtight container in the freezer for up to 3 months. They will fall apart if not kept cool (especially the dairy-free version) so serve or pack from frozen and keep in a container with an icepack if storing out of the fridge.
Variations Dairy-free and Vegan To make these snacks dairy free and vegan switch out the butter for coconut oil. Gluten and grain-free Replace the oats with quinoa flakes and/ or millet. Low-fructose Choose the rice malt syrup instead of honey. Nut-free Bulk out the slice using only seeds.
Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.