Before moving to England I stayed far far away from any sort of energy/protein bar.
The reason is simple, it is very difficult to find an energy/protein bar that doesn’t contain weird ingredients and doesn’t cause you to run to the toilet six times a day after eating it.
Too harsh? Well, it is not that I am lying, isn’t it?
Between maltodextrine, sugar syrup and palm fat those babies are a combo of unhealthy ingredients that go against the very first reason you start eating them, being healthy.
You usually start with “I want to loose weight” followed by “I will go to the gym”, which leads to “Now that I go to the gym I need to eat more proteins”, which ends up with “I am going to stock on proteins/energy bars”.
Or at least this is my mental process.
But since the bars commercially sold in my region have ingredients that I don’t like I had to come up with my own energy/protein bar.
And nowadays putting together your own is so popular that the blogsphere is crowded with bars recipes, energetic, proteic, for breakfast or dessert like, that is too easy to end up with your own personalized version.
These have an incredible taste and are very easy to make, no cooking involved, just blending and chilling, so the only problem would be to find the ingredients.
The maca powder can be substitute with more protein powder and the medjool date with normal, but soaked, dates. The almond and hemp butter (which I cannot find anymore in any store in Leeds) can be substitute with peanut butter for extra proteins or with a normal plain almond or cashew butter. I f you don’t like coconut go for almond meal and adjust the consistency so the dough it is sticky and firm. Easy.
I don’t actually need to prepare my own energy/protein bars anymore because in Leeds I found some good ones, very filling, loaded with proteins and a nice ingredient list, but prepping them is so easy and so much fun that why not keep doing it?
- 2 cups almonds (250 g)
- 1/3 cup coconut flakes (unsweetened)
- 2 tbsp maca powder
- 4 tbsp chocolate protein powder
- 12 medjool dates (deseeded)
- 1/3 tsp vanilla paste
- 3 tbsp coconut oil
- 2 tbsp hemp and almond butter
- 1 tbsp almond milk
- Blend everything together until you get a smooth but stiff dough.
- Spread it on a baking sheet lined with parchment paper.
- Chill it in the fridge until firm or in the freezer to speed up the process.
- Cut into bars.
- You will need to adjust the amount of almond milk used according to how stiff you dough is, which depends on how dry are the ingredients you are using. You are aiming for a stiff yet spreadable consistency.
- I came up with around 20 bars, but the number will depend on how thin you will spread the mixture and how big you are going to cut your bars.