No bake protein bar with raspberries - psyllium husks - dates & cocoa
- Vegan - Lactose-free - Gluten-free - No added refined sugar
Preparation time: 60 minutes - Difficulty level: easy
Ingredients for the base:
- 400 g chickpeas, cooked
- 250 g almonds, blanched, ground
- 3 tbsp almond paste, light
- 5 dates soaked in hot water
- 1 pinch fleur de sel
Ingredients for the fruit topping:
- 250 g raspberries, fresh or frozen
- 2 tbsp date syrup as required
- 2 tbsp each chia seeds and
psyllium husksTopping:
- 50 g sliced or slivered almonds
- 100 g dark, vegan chocolate 85% cocoa
- ½ tsp coconut oil
- 400 g chickpeas, cooked
- 250 g almonds, blanched, ground
- 3 tbsp almond paste, light
- 5 dates soaked in hot water
- 1 pinch fleur de sel
Ingredients for the fruit topping:
- 250 g raspberries, fresh or frozen
- 2 tbsp date syrup as required
- 2 tbsp each chia seeds and
psyllium husksTopping:
- 50 g sliced or slivered almonds
- 100 g dark, vegan chocolate 85% cocoa
- ½ tsp coconut oil
Preparation:
Rinse and drain the chickpeas over a sieve and finely puree with the dates using a hand blender or food processor. Then knead with the ground almonds, salt and almond butter to form a homogeneous mixture.
- 1. line a flat baking tray with baking paper and spread the mixture evenly on it, pressing it down with your hands and smoothing it out. Now chill for 40 to 60 minutes, preferably in the freezer if it fits, otherwise in the fridge.
- 2. in the meantime, heat the raspberries with a little date syrup, chia seeds and psyllium husks in a pan until it becomes mushy.
- 3 + 4 Then allow the raspberry puree to cool, spread evenly over the pastry base and sprinkle with the topping almonds.
- 5 + 6 Use a sharp knife to cut rectangular bars of any size. Break the chocolate into pieces and melt with coconut oil in a bain-marie. Now use a tablespoon to spread the melted chocolate in quick strips over the raspberry protein bars. Place back in the fridge for approx. 30 minutes until the chocolate has set.
Fill the bars into an airtight tin and keep them in the fridge or freeze some for stock. They are always a healthy and energizing snack between meals, yummmiiee!