There’s no denying that bars are convenient and when life gets busy, we could all use a little help to keep going. Unfortunately, so many bars on the market are loaded with sugar, refined ingredients and just offer a quick energy boost (from empty calories) that leave you crashing later.
Our recipe for Cocoa Date Granola Bars is loaded with whole, real ingredients that will keep you fueled without the crash, thanks to our No Yolking™ – 100 % Egg White Protein Powder.
The bars also include pumpkin seeds, flax meal, sesame seeds and sunflower seeds which aid in hormone balance during a woman’s cycle.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Makes: 16 bars
1 1/2 cups (375mL) gluten-free rolled oats
2 tbsp (30 mL) + 2 tsp (10 mL) EACH sesame, sunflower, pumpkin and flax seeds, divided
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
1/3 cup (75 mL) unsweetened cocoa powder
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) salt
18 medjool dates, pitted
2 tbsp (30 mL) coconut oil
- Line 8 x 8-inch (2L) square pan with parchment paper. Set aside.
- Pulse oats, 2 tbsp (30 mL) of each seed, protein powder, cocoa, cinnamon and salt in food processor fitted with a metal blade to achieve a coarse meal. Add dates, coconut oil and 1/4 cup (60 mL) water. Process until combined and mixture starts to form into a ball.
- Transfer to prepared pan, using slightly wet hands to press mixture evenly to edges. Refrigerate until set, about 2 hours. Cut into 16 bars.
Tip: Store bars in fridge for up to 10 days or freeze up to 3 months.