I’ve called these ‘Raw Energy Bars for Girls Who Workout’. They’re my take on a natural protein bar and they’re far prettier than those awful sticky, chewy, gritty things sold at the gym.

I make these frequently and keep a container of them in the fridge to enjoy during the week, as they really are that delicious. I think it’s that classic combo of creamy coconut butter with nuts and lemon. Divine.

The ingredients make for a fairly balanced snack – we’ve got some low glycaemic oats (I always use whole grain) in there as a source of fibre, while the mix of almonds, pumpkin seeds, hemp and chia lend both heart healthy monounsaturated fats, and quality protein – with hemp and chia bringing all 9 essential amino acids to the table.

I’ve written an in-depth article on plant sources of protein here if you are after further information/inspiration.

The pumpkin seeds are perhaps my favourite inclusion – they are such a great source of the mineral zinc, which is so critical to immune health. Zinc is also involved in wound healing, healthy skin, and maintaining our sense of taste and smell.

I have written in detail on the importance of this mineral here, including tips on how to include more zinc rich foods in your diet.

Finally, I highly recommend ‘activating’ the almonds and pumpkin seeds in this recipe prior to making the bars. Activating is just a fancy term for soaking them in water for a few hours (or even overnight), then dehydrating till perfectly dry and crunchy. During this process, the anti-nutrient phytic acid is neutralised. This is beneficial as phytic acid will otherwise form a complex with minerals in the gut and prevent their absorption. Additionally, the overall nutrient profile increases and it makes for a far tastier end product. Of course, this recipe works perfectly fine if you don’t have time to soak and dry before use.

Enjoy!

Raw Energy Bars for Girls who Workout

RAW • DAIRY FREE • PROTEIN RICH • HEALTHY FATS  

| makes 10 bars, in an 8×8 inch tin |

• 1 cup of raw almonds
• ½ cup of shredded coconut
• ½ cup of pepitas
• ¼ cup of hemp seeds
• ¼ cup of chia seeds
  +
• ¼ cup of coconut butter
• ¼ cup of raw honey or rice malt syrup
• 4 tablespoons of coconut oil
• 4 Medjool dates, pitted
• 1 teaspoon of flaky sea salt
• Zest of one lemon
  +
• ½ cup of oats

1. In a food processor, blitz the almonds quickly so they are slightly ground and nice and crumbly.
2. Add the coconut, pepitas, hemp and chia, and blitz once more. Transfer the mixture to a large mixing bowl when done.
3. In the food processor again, add the coconut butter, honey, coconut oil, dates, salt and lemon. Whizz till you get a nice paste.
4. Now combine the sweet paste with the nut/seed mixture and the oats.
5. Press firmly into an 8×8 inch tin, refrigerate before serving.

Keep in the fridge.