Crunchy Nuts And Seeds Protein Bars

Crunchy Nuts And Seeds Protein Bars Recipe

By Veegs

🔪Prep Time: 15 minutes

Ingredients

2 cups chickpea flour

1 cup plus 2 tablespoons almond flour

2 tablespoons flaxseed meal

1 cup dairy-free milk

1 cup cashew butter

½ cup maple syrup

½ cup slivered almonds

½ cup dried cranberries

¼ cup sunflower seed kernels

½ cup dairy-free chocolate chips, melted

Instructions

1Line an 8-inch square baking dish with parchment paper and come up about 3 inches on opposite sides. This will act as a handle to remove the bars from the dish.

2Combine the flours and flaxseed meal in a large bowl and mix well. With a heavy wooden spoon, mix in the milk, cashew butter, maple syrup, almonds, cranberries, and sunflower seeds. Lastly, mix in the melted chocolate. Add the batter to the prepared dish and press firmly into all corners and as evenly as possible. Refrigerate for at least 30 minutes.

3Grab the “handles” of the parchment paper and lift out of the dish. Place on a cutting sheet and slice into sixteen bars.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.