These high protein vegan snack bars are perfect for long cycle rides or for a pick-me-up on a busy day. They are gluten-free and will take you just a few minutes to prepare.

– makes 6 bars

Ingredients

½ cup almonds
½ cup cashew nuts
1 cup pumpkin seeds
1 cup pitted dates
2 Tbls nut butter
⅓ cup rice malt

Method

In a blender, combine almonds, cashews, dates and pumpkin seeds in a blender. Your mix should look crumbly.

Transfer to a bowl. Add the nut butter and barley malt then mix well with your hands.

Work the mixture into a smooth ball and then transfer to a clean surface. Roll out a square about half an inch thick.

Sprinkle with sesame seeds and then, with a sharp knife, cut into 6 equal oblongs. Allow to “set” in the ‘fridge.

You can wrap them individually in cling-wrap, wax paper, or brown paper. Or just store in a container in the ‘fridge.

Note: although these bars are high in protein and make the perfect fuel for endurance training, they are certainly not low in fat. Here is a breakdown of the nutritional value per bar:

Thank you to Jen from ‘Bella Vegan’ for the recipe.
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