Double ‘Chocolate’ Energy BarsThis recipe provides an excellent alternative to your typical store-bought muesli bars, which often contain a multitude of nasty ingredients as well as cane sugar, vegetable oil and gluten.
These bars provide long lasting energy, and the raw cacao powder and nibs (nature’s choc chips) are guaranteed to leave you buzzing with energy and enthusiasm for the day ahead.
They are dairy free, gluten free and fruit free, with no added sugar other than rice malt syrup, which is low GI and low fructose. While I’ve used ground almonds in this recipe you could easily make a nut free version by using coconut flour instead.
These bad boys are perfect as on-the-go breakfast bars or for a snack at any time of the day. You could even cut them into smaller squares and serve them with coffee, or crumble them over ice cream for dessert. The options are endless and yours to enjoy!
Ingredients (makes 16 bars)
2 cups puffed amaranth (or puffed quinoa)
1/3 cup sesame seeds
1/2 cup pumpkin seeds
1 cup shredded coconut
¼ raw cacao powder
¼ cup raw cacao nibs
½ cup almond meal
¾ cup tahini
¾ cup rice syrup
1. Preheat a fan-forced oven to 100 degrees Celsius.
2. Grease and line a 20cm by 30cm baking tray with baking paper (the baking tray needs to be at least an inch deep).
3. In a large bowl, add all of the dry ingredients, mixing with a wooden spoon to combine.
4. In a separate, smaller, heatproof bowl, warm the wet ingredients. This can be done in the microwave for 30 seconds, or you can warm it in a small saucepan on the stove instead.
5. Once warmed, pour the wet ingredients into the bowl of dry ingredients and mix with a wooden spoon until evenly combined. The mixture will be slightly sticky.
6. Transfer the mixture to the baking tray and cover with a second sheet of baking paper to prevent it sticking to your fingers.
7. Spread and press the mixture evenly into the tray, filling the corners and levelling the surface.
8. Discard the top sheet of baking paper, transfer the tray to the middle oven rack and bake for 30 minutes until very lightly golden.
9. Once cooked, remove from the oven and cool on a wire rack.
10. When the mixture has cooled, cut it into 16 bars and enjoy.
Store in an airtight container either on your bench top or in the refrigerator.