High Energy Seed Bars
Vegan, refined sugar-free, heart-healthy, high fiber
My high energy seed bars are so easy to make. Just bake the maple, quinoa base and smooth a layer of seed butter over the top. Then cover them with smooth, dark chocolate for a high protein, yummy, nut free power bar! After a long bike ride or hike, I crave clean carbs and plant-based protein to fuel my energy. With that in mind, I have crafted this nutrient-dense power-food with three kinds of protein from legumes, grains and seeds. This vegan energy bar is “the bomb” – it is delicious as much as it is nutritious.
High Energy Seed Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Base
3/4 cup seed butter, unsalted
3/4 cup maple syrup
1 and 1/2 tablespoons coconut oil
1 tablespoon vanilla extract
1 and 1/4 cups quinoa flakes or oat flour
1/4 cup garbanzo bean flour
1/2 cup extra seed butter, unsalted
1/4 cup sunflower seeds
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 energy bars
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Coat a 12-count single-square brownie or cupcake tin liberally with coconut baking spray.
2. Base: Combine seed butter, maple syrup and coconut oil in a medium sized saucepan. Heat over medium heat and stir constantly until the ingredients boil gently. Boil 5 minutes, stirring constantly, as the ingredients let off steam and caramelize.
3. Remove from heat, stir in vanilla extract. The alcohol in the extract will bubble off in the hot mixture. Transfer the hot butter mixture into a large mixing bowl and stir in quinoa or oat flour and garbanzo bean flour. Mix to form a smooth dough.
4. Pinch off 2-tablespoons dough, place into each square or round mold. Gently flatten each base. Make 12 bar bases. Bake 14 minutes or until edges and bottoms brown. Remove from oven and place pans in freezer for 15 minutes.
5. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating. Remove pans from freezer and spoon onto each base 1 tablespoon seed butter. Then pour melted chocolate over tops on each bar. Sprinkle large crystal salt and sunflower seeds onto the wet chocolate tops to stick. Refrigerate for 20 minutes. Remove from refrigerator and unmold each bar, cut in half to make 24 total bars.
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
Photos by Brian Byllesby
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