Kale Yerba Mate Bars (V, GF, raw option)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 41
Ingredients
Pulse in blender:+3.3C GROUND oats+3C (heaping) GROUND kale & chard chips+2C (heaping) GROUND loose leaf yerba mate tea, unbrewed+1/2C GROUND flax seedsCombine with:+2.5C (12oz) vegan chocolate or carob chips+1.25C peanut halves (or walnuts, almonds, pecans or cashews)+1.25C puffed brown rice (or 2-3 crumbled rice cakes)+1/3C melted nut butter (peanut, almond or cashew)+.25C melted Earth Balance or other nondairy margarine spread (could sub coconut or other oil)+1.5C agave nectar (or honey)+1.5C pure maple syrup+1tsp baking soda+1.5Tbsp vanilla extract+.25tsp sea salt (optional)Possible addition: 1C raisins or chopped dates
1) dry 3 bunches of kale and/or chard in dehydrator or in oven at 350 for 10-15 min until crispy.
2) Individually pulse oats, greens, yerba mate into a fine powder (measurements are after grinding)
3) In a large mixing bowl combine powders with other ingredients. Save agave, earth balance, melted PB & maple syrup for last and mix in gradually until mixture clumps together well and can be easily formed into balls and compacted. You may not need the full amount of these liquids
*possible addition: 1C raisins or chopped dates
4) Scoop into a couple of baking pan and spread evenly (I used a 9x13" cake pan AND a standard bread pan). Press down firmly and try to compact as much as possible (I recommend putting wax paper on top and using the bottom of a second equal-sized to really press hard). Bars should be less than 1" thick and very dense (any air pockets will make them fall apart)
5) Bake for 18-20 minutes at 350F or until firm with slightly brown edges. Cut into 1x2" mini bars
Wrap individually with foil or plastic for the perfect homemade travel snack
Serving Size: makes 40-48 mini energy bars
Number of Servings: 41
Recipe submitted by SparkPeople user KLM5028.
2) Individually pulse oats, greens, yerba mate into a fine powder (measurements are after grinding)
3) In a large mixing bowl combine powders with other ingredients. Save agave, earth balance, melted PB & maple syrup for last and mix in gradually until mixture clumps together well and can be easily formed into balls and compacted. You may not need the full amount of these liquids
*possible addition: 1C raisins or chopped dates
4) Scoop into a couple of baking pan and spread evenly (I used a 9x13" cake pan AND a standard bread pan). Press down firmly and try to compact as much as possible (I recommend putting wax paper on top and using the bottom of a second equal-sized to really press hard). Bars should be less than 1" thick and very dense (any air pockets will make them fall apart)
5) Bake for 18-20 minutes at 350F or until firm with slightly brown edges. Cut into 1x2" mini bars
Wrap individually with foil or plastic for the perfect homemade travel snack
Serving Size: makes 40-48 mini energy bars
Number of Servings: 41
Recipe submitted by SparkPeople user KLM5028.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 100.9 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.7 g
- Protein: 3.9 g
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