Protein Breakfast Bars
Try this Protein Breakfast Bars recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/2 cup shelled hemp seeds
- 1 cup unsweetened dried coconut, shredded
- 1 1/2 cups mixed nuts chopped into small chunks (i added cashews, walnuts, almonds & pistachios to a high-powered blender and pulsed for a few seconds)
- 1/2 cups raisins
- 1/2 cups cashew butter (or nut butter of your choice)
- 1 cups chopped dates
- Carbohydrate 95.911515 g
- Cholesterol 0 mg
- Fat 83.028115 g
- Fiber 19.8936748715043 g
- Protein 27.9174325 g
- Saturated Fat 22.199687 g
- Serving Size 1 1 Serving (247g)
- Sodium 26.09875 mg
- Sugar 76.0178401284957 g
- Trans Fat 13.637969 g
- Calories 1180 calories
Preheat the oven to 350F and line a brownie tin with parchment paper. In a large bowl, combine the coconut, seeds, nuts, raisins and cinnamon. In a large saucepan, melt the cashew butter with the dates on a medium heat. Once it's well combined, remove from the heat and stir in the vanilla extract. Add the contents of the bowl to the saucepan and mix until everything is well combined. If you need to, you can add a small drop of water to help it stick together. Transfer to the brownie tin and press down as firmly as possible to create a flat, even layer. Bake for approximately 15 minutes until golden brown. Leave to cool completely before cutting into 12 bars. Keep in an air-tight tin for up to a week. Enjoy!
