Almond And Soy Nut Power Bars Recipes
ALMOND POWER BAR
These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith's recipe for Amaretto Protein Bars in her book Going Against the Grain and are a cinch to make. The chocolate topping makes them seem a bit decadent (skip it if you must, they'll still come out fine) - though dark chocolate, rich in anti-oxidants has now entered the echelon of power foods so I'll keep it on mine. View the full recipe at http://www.elanaspantry.com/2008/02/01/power-bars/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 1h40m
Yield 16 bars, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.
- Pulse briefly, about 10 seconds.
- In a small sauce pan, melt coconut oil over very low heat,.
- Remove coconut oil from stove, stir stevia, agave and vanilla into oil.
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
- Press mixture into an 8 x 8 glass baking dish.
- Chill in refrigerator for 1 hour, until mixture hardens.
- In a small saucepan, melt chocodrops over very low heat, stirring continuously.
- Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
- Remove from refrigerator, cut into bars and serve.
HOMEMADE POWER BARS
A delicious, high fiber power bar made of whole foods, with soy protein, and nuts, sweetened only with dates, and a little 70% dark chocolate on top.
Provided by Whole food nut
Categories Lunch/Snacks
Time 40m
Yield 20-30 bars, 27 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Puree the tofu, dates and coconut oil in a blender.
- Transfer this paste to a bowl.
- Add oats and nuts and seeds and dried fruits as you desire.
- Spray coat a 9x13 inch pan.
- Spread the mixture evenly into the pan.
- Cook for 30 minutes, or until firm and browned.
- Melt the chocolate in a microwaveable bowl.
- Spread melted chocolate over the top of the bars.
- Allow to cool for at least 1 hour, or put in the refrigerator for 20 minutes.
- Cut into small 1x3 or 2x4 inch pieces, they are very filling!
- These keep well for a week in the fridge, or for 3 months in the freezer. I freeze 3/4 of my batch and eat them straight out of the freezer, they're not too hard!
Nutrition Facts : Calories 130.5, Fat 9, SaturatedFat 4.2, Sodium 2.5, Carbohydrate 12.4, Fiber 3, Sugar 3.2, Protein 3.4
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