So many store bought energy bars are high in sugar and preservatives but low in fiber, quality fats and proteins. These bars provide us with a quick spike in blood sugar but ultimately leave us worse off an hour or so later. Let’s take back the energy bar! Beans, baby, are where it’s at.
I like to mix in the goodies with my hands. I also like to lick the goodness off when I'm done!
- 1.5 cups chickpeas
- ¼ cup ground flax
- ¼ cup water
- ¼ cup agave nectar
- 1.5 cups oats
- ½ cup hemp protein*
- ½ cup cocoa powder
- 1 small banana, mashed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- dash of salt
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup dried unsweetened coconut
- 2 Tbls chia seeds (optional)
- Preheat oven to 350 degrees F.
- Mix together ground flax and water in a small bowl.
- In the bowl of a food processor, combine chickpeas, flax mixture, agave, oats, hemp protein, cocoa, banana, vanilla, cinnamon, and salt.
- Pulse until well mixed.
- Put dough into large bowl and mix in pumpkin seeds, sunflower seeds, coconut, and chia seeds.
- Press dough evenly into a 13x9 inch backing dish—lightly greased or lined with parchment paper (Using parchment paper to smash it does is also helpful).
- Bake for 15 minutes.
- Let cool and cut into squares.
* I was fresh out of hemp protein at the time of this post so I substituted with Vega Whole Food Health Optimizer. It’s a little pricy but I love to put it in my post-run smoothies to ensure I’m getting what my body needs. It was developed by Brendan Braizer, a vegan who also happens to be a professional ironman. He also has great bars I use when we’re traveling.
No hemp protein laying around? Get some. But in the mean time, replace hemp with 1/2 cup whole wheat flour.