Delicious protein filled bites, perfect to fuel my Hungry boyfriend! Packed with toasted buckwheat, pumpkin seeds, cashews, sesame seeds, coconut and oats. Held together with almond butter, date and chia paste with a kick of ginger... These went down a treat during my Friday Feeds and are super easy to whip up!
8 medjool dates, soaked in 150ml boiling water
2 tbsp sunflower seeds
45g pumpkin seeds
10g sesame seeds
100g raw buckwheat groats or quinoa
30g desiccated coconut
3 tbsp chia seeds
4 tbsp coconut oil, melted
4 tbsp almond butter
1 1/2 tsp ginger powder
1 tsp vanilla extract
pinch of salt
1 serving of Supernova Naked Protein Powder
150g dark chocolate
1. Preheat the oven to 180°C. Line the base and sides of a square 7inch baking tray with baking paper (unbleached if possible).
2. Place the pitted medjool dates to a small bowl, cover with roughly 150ml of hot water straight from the kettle and set to one side to soak.
3. Add the sunflower seeds, pumpkin seeds, cashews, sesame seeds, quinoa/buckwheat and oats to a large baking tray, and then roast them in the oven for 10 minutes. Add the desiccated coconut for the last few minutes, but keep an eye on it so as not to burn the coconut.
4. Add the dates to a blender along with the chia seeds, melted coconut oil, almond butter, ginger, vanilla and a pinch of salt. I sometimes add some vegan protein powder to the blend. This one from Supernova Protein is great. Blend until smooth.
5. Transfer the sticky mixture to a large bowl along with the toasted nuts and seeds. Stir everything until fully combined.
6. Pour the mixture into the lined baking tray and even out by pushing down with a little baking paper or a spatula until the mixture is super compact.
7. Add the dark chocolate to a metal or glass bowl, then place the bowl over a saucepan containing a little hot water. Stir the chocolate occasionally. Once it has melted completely, remove the bowl from the heat. Pour the chocolate over the mixture in the tray and spread to cover with the back of a spoon.
8. Pop in the fridge or leave to one side for roughly 1 hour or until the chocolate sets. Pull out of the tray to slice into bitesize chunks and store in an airtight container in the fridge for up to a week.