This summer I was in Vancouver, Canada where I was visiting with my friends and family. I had such a wonderful time! While I was there my mom and I did the Grouse Grind a couple of times. After such an intense hike we bought these little energy bars, so good! They seriously refueled my depleted energy! So I HAD to find out more about them. I found this local company that makes them. Of course now that I’m back in Los Angeles I can’t order them from the company, so I set out to try and design a recipe! I think I did pretty well! These bars are naturally vegan and gluten-free and super yummy. They are also no-bake so they’re really easy to make (actually finding all the ingredients was the most difficult part, but everything was available at Whole Foods)
Ingredients
- 1/4 cup pumpkin seeds
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 6 tbsp flax flour
- 2 tbsp pumpkin seed protein flour*
- 3/4 cup crispy rice
- 1/4 cup toasted carob powder
- 1 tsp vanilla extract
- 6 tbsp coconut oil
- 1/3 cup brown rice syrup
- 1/2 cup smooth almond butter
* I actually couldn’t find pumpkin protein powder so I used a hemp protein powder instead
Directions
In a food processor add pumpkin seeds, almonds and hazelnuts. Blend until well. In a mixing bowl blend together all ingredients until completely blended.
Line a 9 inch loaf pan or brownie pan (depending how thick you want the bars) with parchment paper. Pour the mixture into the pan pressing it down smooth with a rubber spatula or spoon.
Chill in refrigerator for at least one hour before cutting with a sharp knife. Store bars in refrigerator until you’re ready to eat them.
These are high in protein and won’t give you a sugar high that will cause you to crash later. Enjoy!
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