Gluten and sugar free recipe for Power Bars – the perfect snack on the go

1 cup blanched almonds (or 1 cup ground almonds; or raw cashew nuts)
2 Tbsp chia seeds (if available, don’t worry if not)
1 cup dates (loosely packed)
1 cup dried apricots or cranberries
1/4 cup mixed seeds
1 Tbsp cacao powder
1 Tbsp baobab powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 cup nut butter (I like macadamia, but peanut butter is also fine; this time I used a cacao nut butter, so it’s very chocolatey)
1/4 cup coconut oil
(You could also add in 1/2 cup oats and/or 1/2 cup dessicated coconut)

You will also need a food processor, and a 20x20cm square baking tin lined with non-stick baking paper

How to
Add the almonds and chia seeds to the bowl of your food processor and blitz until you have fine crumbs.

Add the dates and apricots/cranberries to a large heat-proof bowl or glass jug and cover with hot water. Leave to soak while you blend the almonds.

Once the almonds are the right consistency, drain the dried fruit (reserving the liquid) and add to the food processor along with the remaining ingredients. Blitz well for up to 5 minutes, until you have a fairly smooth, sticky paste. Add in a little of the reserved fruit-soaking water as you blend if you need to. You don’t want the mixture to be too wet though as then you won’t get nice solid bars.

Tip the mixture into your lined baking tray, and spread and smooth out using the back of a tablespoon (dipped in water from time to time so it doesn’t stick to the mixture).

Place the baking tray in the freezer for up to an hour, remove and cut into squares. Wrap in baking paper and store in the fridge for up to a week, or in the freezer for up to a month.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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