Homemade vegan chocolate energy protein bars

chocolate energy bars

I’m always looking for high-energy, high-protein snacks to take on trips. I used to buy Clif Bars when I lived in Canada and, here in Australia, I’m a fan of Leda Bars. You can’t always find these and often some other bar would usually have to do. This worked out very expensive because the number of trips I make, plus, finding something suitable was often difficult as I have to be careful to avoid dairy products, especially in the backcountry where, um, toilets are not so handy! Lastly, I really try to avoid buying pre-packaged food as the packaging is often plastic or foil and not recyclable.

Over the past year or so, with vaying success, I’ve tried a number of different museli/cookie bar recipes and added various seeds and nut-meals to increase the protein and energy content. Finally, I’ve hit upon the perfect recipe. It requires no baking, the bars survive fine in the sun and the cold, they won’t crumble to dust in your pack, they are packed with instant and slow-release energy, protein and healthy fats, and, most importantly, they are yummy. Frankly, if there is one problem it is that they are a little too yummy. It could be verrrry dangerous to have too many of these at home when the weather isn’t good enough to play outside!

Homemade vegan chocolate energy protein bars
(adapted from this recipe)

Makes about 16 (depending on how big you cut them)
Ready to eat in 2 hours
Prep Time: 10 minutes
Cook Time: 5 minutes (!!!)

Ingredients

• 2-3 sheets of edible rice paper
• 5 cups crispy rice/wheat cereal (I used Special K, to be gluten-free use Rice Krispies/Rice Bubbles etc)
• 3/4 cup rolled oats
• 1/3 cup sesame seeds
• 1/3 cup sunflower and or pumpkin (pepita) seeds
• 1 1/3 cups roughly chopped dates
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 2/3 cup soy-milk powder
• 3/4 cup honey
• 1/3 cup brown sugar
• 3/4 cup tahini
• 1 teaspoon orange blossom water

1. Line the base of a 9″ x 9″ deep baking tray with rice paper. I used a 2″ deep silicone baking tray, but I’m sure metal would work just fine.

2. In a large mixing bowl, combine the cereal, rolled oats, sesame seeds, sunflower/pumpkin seeds, dates,  cocoa powder, soy milk powder and salt.

3. In a small saucepan over medium heat, combine the honey, brown sugar and tahini. Stirring constantly, cook until the  the sugar is dissolved and the mixture is well combined and warm, about 1-2 minutes.  Remove from the heat and allow to cool for a few minutes. Stir the orange blossom water into this mixture.

4. Pour the tahini-chocolate mixture into the rice cereal mixture, and mix well until evenly distributed.

5. Using your hands, press the mixture into the prepared dish. Take care not to move the rice paper too much. Press the mixture down as hard as you can until the top is even and all the corners are filled.

6. Place the pan on a cooling rack and allow to cool for 2 hours. Resist the temptation to move, tilt or poke as this will create cracks in the bars!!

7. Cut the bars into 16 squares, or larger, if you prefer. At home, I store the bars in a tupperware in the fridge for at least a week. For trips I took bars wrapped in a small strip of paper and put them into what ever weatherproof carrier is suitable for the journey (ziplock/tupperware/lunchbox etc.).

They are even delicious at home on a plate!