nourish /protein bars

protein bars | workhouseblogI am always looking for a quick healthy snack to grab when we’re walking out the door, my brother in law makes some of the best peanut butter snack bars ever and we gladly except them when offered, but sadly he’s not in mass production. I came across these via Pinterest  and had to give them a try, I’ve been happy with the few GKS recipes I’ve tried. They are full of protein (I omitted the protein powder and only did half the batch with the cocoa) and fairly simple to make- most of the ingredients I had on hand and with a bit of kid help we were done in no time. They are perfect, they don’t crumble apart like some and are soft enough for the baby to gnaw on. Definitely a keeper, especially when camping season comes back around. This recipe has some leeway  to cater to your own tastes and preferences, next time I might add a bit of dried fruits and maybe some raw peanut
butter.

Let me know if you try them and what you think. Or I’d love to hear any snack bar recipes that are favorites in your home.protein bars | workhouseblogProtein Bars (slightly adapted from Green Kitchen Stories)

Dry ingredients
1c pumpkin seeds
1c dried shredded coconut
1/2c hemp hearts (shelled hemp seeds)
4 tbsp chia seeds

Wet ingredients
20 fresh medjool dates, pitted

6 tbsp coconut oil, room temperature
4 tbsp cacao powder (optional)
1 tsp vanilla extract 

Add after blending
6 tbsp rolled oats

2 tbsp poppy seeds

In a food processor or blender, pulse the dry ingredients quickly. Do not over-mix, you want it a little crunchy. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor or high speed blender and run until smooth, you might have to help out by stirring around a few times with a fork or add a dash of water. Pour the wet ingredients over the dry ingredients, add oats and poppy seeds and stir until well combined. Spread the batter evenly into a 11 x 7-inch baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.

 

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