This incredibly easy home made vegan protein bar is powered by five different superfood seeds, packing a serious amount protein as well as fiber, good fats and carbs. In a plant protein world largely dominated by soy, other beans, peas, gluten and nuts, the nutritional powerhouse seeds are often overlooked. But they are potent, and they are a nice alternative for those who wish to avoid or lessen soy, gluten or nut consumption.
This recipe is quite minimal, the only cooking involved is the toasting of the oats and the seeds but the bars themselves are not baked afterwards. The sweetening comes largely from dates and there is no added refined oil! And the result is a delightfully fresh and chewy consistency with an almost addictive texture due to all the variety of seeds.
I almost always have some of these available in the fridge or freezer and they are a life saver and an absolute treat. The recipe is below:
#vegan #plantbased #glutenfree #protein #oats #granola #sesame #tahini #chia #sunflower
- 1 cup rolled oats (gluten free)
- ½ cup pumpkin seeds
- ⅓ cup sesame seeds
- 2 tablespoons chia seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons hemp seeds
- 1 tablespoon maple syrup
- 8 medjool dates, pitted
- ⅓ cup tahini
- ¼ cup dark chocolate chips (melted)
- Preheat the oven to 350F.
- Toast the oats and all the seeds in the oven for 15 minutes.
- Transfer the oat and seed mix into a large bowl and set aside.
- Put the dates and the maple syrup in a food processor and grind into a paste. Add tahini, grind more until fully mixed in.
- Transfer the mixture into the bowl with the oats and the seeds and mix well.
- Line an 8"x8" baking pan (or any container) with plastic wrap or parchment paper. Transfer the mixture into the pan, cover and refrigerate (or freeze) for about 20 minutes.
- To serve, cut into bars or bite sized pieces, drizzle with melted dark chocolate.