With a hint of a reminder of rice crispies, these raw bars are decadent, crunchy but not too sweet, and contain good levels of protein, healthy fats and fibre. This recipe requires no cooking, is raw-foodie and vegan, dairy-free friendly (with adaptations), gluten-free, as well as Paleo-diet friendly. With a lengthy list of wholefood ingredients, feel free to try swapping them out as you have them to hand!
Makes one tray of bars using approx 24cm square tray. (Depending how you chop them, about 12 bars).
- 150g coconut oil OR 75g coconut oil & 75g butter
- 1 cup ground almonds
- 1 cup raw shredded coconut
- 1 cup pumpkin seeds, roughly chopped
- 1/2 cup sunflower seeds, roughly chopped
1 cup cacao nibs, roughly chopped (these can be pulsed in a grinder till roughly chopped)
- 1/2 cup of your favourite protein powder such as Nuzest Clean Lean Protein
- 1/2 cup cacao powder
- 1/4 cup mesquite powder (optional; if not available then add a little more coconut sugar or maple syrup below)
- 2 Tsp maca powder (optional; but it makes a great nutritive tonic)
- 2 tsp cinnamon
- 1 tsp cayenne
- Zest of 1/2 lemon
- 2 - 3 tablespoons fresh lemon juice
- 1/4 cup rice malt OR coconut sugar OR 3 Tsp maple syrup (more or less to your own taste)
- 1/4 - 1/2 cup plain yoghurt or coconut yoghurt (optional)
- 1/2 cup chia seeds
1. In a fairly large saucepan, gently melt the coconut oil on low heat. (We have an induction stove, so I use my stainless steel mixing bowl on it!) Then add the shredded coconut, ground almonds, chopped seeds and cacao nibs.
2. Take off the heat. Using a sieve, add the dry ingredients (protein powder, cacao, mesquite, maca, cinnamon, cayenne), and sieve into the wet mixture. Give the ingredients a quick mix with a large spoon.
3. Add your lemon zest, lemon juice, coconut sugar and/ or maple syrup, yoghurt, and chia seeds. (I add the chia seeds last because the seeds tend to swell and absorb moisture in the mixture). Mix until thoroughly combined.
4. Press the mixture into a shallow dish approx 24cm square, lightly greased or lined with baking paper. You can also use one half of a larger dish, or alternatively use attractive mini cupcake cups.
5. Place into fridge for 40 - 60 minutes to set. Slice into bars as desired. Best kept in the fridge in the summer months until you're ready to eat/ serve, otherwise store in a cool place in an airtight container.