Peanut Crunchy Powerbar
08.05.2015
Whenever I train for more than an hour, I wrap up one of these homemade ‘Peanut Crunchy Powerbars’ and put it in the pocket of my running jacket. Perfect to stabilize my blood sugar during an intensive work out!
Prep time
-
Cook time
-
Portion
+/- 20 bars
Shelf life
up to 5 days in the fridge or up to 3 months in the freezer
Supplies
food processor
mixing bowl
baking sheet
parchment paper
Ingredients
-
Cook time
-
Portion
+/- 20 bars
Shelf life
up to 5 days in the fridge or up to 3 months in the freezer
Supplies
food processor
mixing bowl
baking sheet
parchment paper
Ingredients
120 g whole oats
140 g almonds
325 g peanut butter (organic and unsweetened)
14 dates, pitted
30 g coconut oil
1 tbsp hemp seeds
1 tsp vanilla powder
a pinch of sea salt
It’s so important to keep your energy level in check when you’re working out.
Method
Finely grind the almonds in a food processor and combine them with the oats in a mixing bowl. Mash the dates using a food processor or blender until they form a creamy paste. Add this and the peanut butter to the oat and almond mixture. Next, add the coconut oil, hemp seeds, vanilla and sea salt and use your hands to combine thoroughly into a thick, sticky dough. If the dough does not feel sticky enough, add a bit more coconut oil. Line a baking sheet with parchment paper and transfer the dough to the baking sheet. Press the mixture down firmly and evenly using the back of a spoon. Cut the dough into about 20 small Powerbars, wrap them individually in a bit of parchment paper and put them in the freezer for at least two hours. I usually just store the bars in the freezer and take them out as I need them.
Finely grind the almonds in a food processor and combine them with the oats in a mixing bowl. Mash the dates using a food processor or blender until they form a creamy paste. Add this and the peanut butter to the oat and almond mixture. Next, add the coconut oil, hemp seeds, vanilla and sea salt and use your hands to combine thoroughly into a thick, sticky dough. If the dough does not feel sticky enough, add a bit more coconut oil. Line a baking sheet with parchment paper and transfer the dough to the baking sheet. Press the mixture down firmly and evenly using the back of a spoon. Cut the dough into about 20 small Powerbars, wrap them individually in a bit of parchment paper and put them in the freezer for at least two hours. I usually just store the bars in the freezer and take them out as I need them.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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