Maca & Pecan Energy Bars (Vegan/Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 288.8
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 10.2 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 6.4 g
- Protein: 6.5 g
View full nutritional breakdown of Maca & Pecan Energy Bars (Vegan/Gluten Free) calories by ingredient
Introduction
Maca and Pecans form the base of this super-charged energy bar. Unbaked, vegan, and gluten free, this bar is a great snack for those needing an energy boost while studying, hiking, or simply when that mid-afternoon lull hits! Enjoy in moderation. ;-) Maca and Pecans form the base of this super-charged energy bar. Unbaked, vegan, and gluten free, this bar is a great snack for those needing an energy boost while studying, hiking, or simply when that mid-afternoon lull hits! Enjoy in moderation. ;-)Number of Servings: 12
Ingredients
-
1 cup pecans
1 cup almonds
1.5 cups quinoa flakes
1.5 cups dates (cut in half and soaked in water for 5 mins)
3 tbsp unsweetened cocoa powder
3 tbsp maca powder
2 tbsp brown rice syrup
1 tbsp agave syrup
1.5 tbsp almond butter
1 teaspoon vanilla
Directions
1) Roast the pecans and almonds in an oven heated to 350 F for 10 minutes or until fragrant, turning once halfway through. Cool for 10 minutes.
2) Add roasted nuts and quinoa into a food processor and pulse until medium sized crumbs form. Add dates to the mixture one small handful at a time while food processor is running, pausing in between additions.
3) Add cocoa and maca powder. Pulse briefly until just combined.
4) Add brown rice syrup and agave syrup. Pulse briefly.
5) Add almond butter and vanilla. Pulse until combined, scraping edges and assisting the food processor as needed.
6) Dump mixture into a parchment paper lined 8x8 inch pan. Flatten to corners and edges with palms of hand and flat spatula. Press down firmly.
7) Put in freezer for 30 minutes, then cut into 12 pieces. Store in fridge.
Enjoy!
Serving Size: Makes 12 4x1 inch bars.
2) Add roasted nuts and quinoa into a food processor and pulse until medium sized crumbs form. Add dates to the mixture one small handful at a time while food processor is running, pausing in between additions.
3) Add cocoa and maca powder. Pulse briefly until just combined.
4) Add brown rice syrup and agave syrup. Pulse briefly.
5) Add almond butter and vanilla. Pulse until combined, scraping edges and assisting the food processor as needed.
6) Dump mixture into a parchment paper lined 8x8 inch pan. Flatten to corners and edges with palms of hand and flat spatula. Press down firmly.
7) Put in freezer for 30 minutes, then cut into 12 pieces. Store in fridge.
Enjoy!
Serving Size: Makes 12 4x1 inch bars.