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.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
These Protein Power Bars as really simple to make and a healthy, delicious snack to keep in the freezer for hungry kids (or adults). They are really sustaining and sure to become a favourite treat.
- 150 g of butter (or coconut oil), melted
- 170 g (½ cup) of sweetener (rice malt syrup or raw honey)
- 30 g (¼ cup) of raw cacao powder
- 1 teaspoon of cinnamon powder
- 130 g (1½ cups approx.) rolled oats or rolled quinoa (or half oats, half rolled quinoa - see below for gluten and grain-free)
- 230 g (1½ cups approx.) of your choice of raw nuts and/or seeds (I used walnuts, hazelnuts, almonds, sunflower seeds)
- 1 heaped tablespoon of chia or flax seeds, preferably ground
- 80 g (1 cup) desiccated or shredded coconut
In a small pot, combine the butter, 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, 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 dairy-free version) so serve or pack from frozen and keep in a container with an icepack if storing out of the fridge.
Dairy-free and vegan
Use coconut oil instead of butter.
Gluten and grain-free
Replace the oats with rolled quinoa and/ or millet.
Choose the rice malt syrup instead of honey.
Replace the desiccated coconut with the same quantity or nut meal.
Replace the cacao with carob powder.