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:
| grams | Calories | |
| per bar | 341 | |
| Fat | 26 | 217 |
| Carbohydrates | 21 | 80 |
| Protein | 11 | 44 |
Thank you to Jen from ‘Bella Vegan’ for the recipe.
Please check with the author regarding © terms.
