Last week I started the Starke 7 Week Challenge at our CrossFit gym and because I’ve been working out pretty hard I’ve also been pretty hungry… and when I say hungry I mean… Stopped dead in my tracks… “Oh my God I need food… NOW!… Watch out for your ARM!!! 😉 ” kind of hungry… and there had better be something available immediately. For the first little while I was eating fruit and a handful of homemade chocolate covered almonds I posted before… found here.
Even when we went on our trip at the beginning of January I brought a baggie of these with me and I’ve just gotten into the habit of having some in my purse at all times. I’ve also added dried cranberries, apples and currents to my ‘treat baggie’… just to keep it interesting. 😉
But now it’s time to start getting serious about my snacks. I feel like I need something a little stronger… something I feel like I can actually EAT not just snack on …
Here is my most recent favourite protein bar. Mostly unchanged from how I found it on Food Monster… An app I subscribe to…. Posted there by Steph McKercher who also has a nutrition blog The Grateful Grazer if you want to check out more of her stuff.
The bars are delicious and filling and fulfil an urge to actually eat something substantial when I’m out and about…. I added a bit of lemon just because the Matcha can be a bit strong… and who doesn’t love a little lemon in their tea?
Raw Coconut Matcha Energy Bars
Makes 16 Bars
- 2 Cups dates, pitted and quartered
- 1 Cup almonds
- 1 Cup cashews
- 1/2 Cup hemp seeds
- 4 teaspoons pure vanilla extract
- 1 tablespoon lemon juice (this is my addition not in the original recipe)
- 2 tablespoon matcha powder, plus additional for sprinkling
- 4 tablespoons unsweetened cacao nibs
- 1/2 Cup unsweetened coconut flakes
Combine almonds, cashews, hemp seeds, vanilla, and 2 tablespoons matcha powder in food processor and pulse until well-combined. Mixture should stick together when pressed. then add cacao nibs and pulse just enough for the cacao to be dispersed.
Line a small dish with parchment paper (so bars are easier to remove later) pack the mixture down until it’s smooth. Sprinkle coconut and additional matcha on top and press down with the back of a spoon.
Place dish in freezer for an hour, remove by limiting the parchment and cut into 16 bars, storing in the fridge for up to a week.
I’ve doubled this recipe from its original but it could also easily be halved back to make eight bars instead.
Calories per serving 175 kcal, protein 5.32g (10%), fat 12.96g (27%), carbohydrates 11.6g (5%)
*I subscribe to Food Monster, it provides a seemingly endless number of recipes for vegan, gluten free, and all things healthy and homemade.
Happy Snacking!
