Everywhere you look these days there are lots of variations of protein bars and nut bars. Some are great to grab when out and about but some are just filled with nasties, I decided to make my own version and I can honestly say there’ll be no more store bought bars in my house!
I played around with this recipe and my Dad volunteered to be the taste tester – which actually surprised me as he’s a bit wary about some of my concoctions! Anyway, this recipe has his seal of approval, so I thought if he loves it then it is definitely a recipe to share with you all!
I don’t have a dish that’s a decent size to put the mixture in therefore I use a baking sheet lined with parchment paper and using both hands shape the mixture in to a large square shape and pack it tightly together.
These bars would also be great with some melted dark chocolate dribbled over them 😉
Nuts and seeds are a great source of protein, healthy fats, vitamins and minerals. I have nuts or seeds or a mixture of both every day, they’re filling and provide so many health benefits. The nuts I eat are raw which means that they haven’t been roasted, salted etc.
Makes approx. 16 bars
-1/2 cup raw almonds, skin on
-1/2 cup raw cashews
-1/2 cup raw pecans
-1/2 cup pumpkin seeds
-6 medjool dates, stone removed & roughly chopped
-1/4 cup coconut oil
-2 Tbsp. organic honey or maple syrup
-2 tsp. ground cinnamon
-1 Tbsp. chia seeds
-pinch of salt
How To Make
Line a baking sheet with some parchment paper and set aside.
In a small pan melt the coconut oil and honey (or maple syrup) together. Whilst the oil and honey are melting in a pan add all the other ingredients into a food processor and pulse until roughly chopped – you want the mixture quite fine but not as fine as sand.
Add the oil and honey to the mixture and give one last pulse.
Put the mixture on to the prepared baking sheet and shape in to a large square about quarter of inch thick. Press down firmly as this helps the ingredients to stick together.
Cover and place into the fridge until set, I usually leave mine for about 2 hours.
When set, place on to a cutting board and cut in to squares.
Store in an airtight container in the refrigerator.