This is a great school holiday slice for you to whip up for, or with the kids. It’s super simple, no-bake and chocolatey good! A great treat to keep on hand for sweet loving teens (or little kids).
Oats are a nourishing, high fibre, nerve supporting food. The nuts, seeds and coconut provide good fats, protein and energy (of the slow release kind). The cinnamon further stabilises blood sugars and the cacao is antioxidant. If you choose the gluten and grain-free version, the protein content increases.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Protein Power Bars
- 150 g butter or coconut oil -melted
- 170 g rice malt syrup or honey (½ cup)
- 30 g cacao (¼ cup) unsweetened Dutch process or raw
- 1 tsp ground cinnamon
- 130 g rolled oats (1½ cups approx.) or rolled quinoa (or half oats, half rolled quinoa - see below for gluten and grain-free)
- 230 g raw nuts and/or seeds (1½ cups approx.) I used walnuts, hazelnuts, almonds, sunflower seeds
- 1 tbsp chia or flax seeds -preferably ground
- 100 g desiccated coconut (1 cup)
- In a small pot, combine the butter or coconut oil, sweetener, cacao and cinnamon over a low heat, stirring until combined (a few minutes).
- For a tastier slice, toast the oats, nuts, seeds and coconut in a large pan over a low heat for 5-10 minutes, stirring often (the coconut will colour). Or if you’d prefer, simply combine the dried ingredients raw.
- Allow to cool a little (if you’ve chosen to toast) and then pulse (quickly) in your food processor a couple of times to chop the nuts a little.
- Add the wet ingredients and mix together until well combined.
- Use a big wet serving spoon to press firmly into a small slice tin lined with baking paper.
- Place in the freezer for 10 minutes to set.
- Once set, remove from the tin and cut into squares.
- Melt your butter or coconut oil, 1 minute, speed 4, temp. 90. Add the sweetener, cacao and cinnamon and mix 1 minute, speed 4, temp. 90.
- Add the dried mix, mix 10 seconds, speed 4. Then process by using the turbo button to pulse a couple of times until the nuts are roughly chopped (to your preferred consistency).
- Follow from step 5 above.
- Store in an airtight container in the freezer for up to 3 months. They will fall apart if not kept cool (especially the coconut oil version) so serve or pack from frozen and keep in a container with an icepack if storing out of the fridge.