Nutritious power bars

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I sometimes crave something sweet, these bars are so good, and you will feel naughty while eating them. These are an excellent treat for vegans. I just want to tell you a little more about the benefits of dates, one of my number one ingredients in making something sweet. Dates helps maintain a healthy heart and nervous system – They alleviates constipation and the fiber content inhibits diarrhea- They helps heal intestinal disorders and treats anemia, and dates fortifies tooth enamel. So listen to your bodies cravings. These power bars are so easy and quick to make, you can swap and change the ingredients as you like. I sometimes cut them in bars or roll them into balls. I adjusted the original recipe a bit and I am sure you will get your personal favourite combination too.
Although they are super healthy and nutritious they are high in natural sugars so be careful only have one a day.

Ingredients

1 cup pitted dates
½ cup of dried apple or pear
1 cup of dried apricots or cranberries
1 cup ground almonds
¼ cup chia seeds
¼ cup of my homemade muesli or mixed seeds
¼ cup coconut oil
¼ cup nut butter I used peanut butter
2 Tablespoons baobab powder
2 Tablespoons raw cacao powder
½ cup of desiccated coconut
½ cup of whole rolled oats
1 teaspoon cinnamon
1 teaspoon ginger
Pinch of salt

Instructions

Place the dates and dried fruit in a large bowl and cover with hot water. Leave to soak for 5-10 minutes while you add the remaining ingredients to a food processor.
Drain the fruit (reserving the liquid) and add to the food processor. Blitz well for about 2 minutes, until everything comes together in a sticky paste. Add a little of the reserved fruit-soaking water as you blend it 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 a lined baking tin, and spread and smooth out using the back of a tablespoon.
Place the baking tin in the freezer for up to 1 hour, remove and cut into squares or bars. Store them in the fridge for up to two weeks or in the freezer for up to a month.

Original recipe is from Sarah Graham out of her cookbook Wholesome.

2017-09-01T11:16:17+02:00 0 Comments

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