Vegan Raspberry Pistachio Energy Bars
Vegan Raspberry Pistachio Energy Bars
Vegan Energy Bars Sweetened With Yacon Syrup
Equipment
- Food Processor
- Mixing Bowl
- Baking Tray
- Silicone Spatula
Ingredients
Ingredients (for 15cm square tray, makes 8 bars):
- 50 g medjool dates
- 60 g cashew butter or almond butter
- 40 g yacon syrup
- 15 g odourless coconut oil
- 100 g oats
- 60 g chopped toasted pecan nuts
- 60 g chopped toasted pistachio nuts
- 50 g fresh or frozen raspberries (defrosted)
- 10 g dried raspberries (pieces or powder)
- 5 g chia seeds
- 30 g dried apricots (chopped)
- 1 pinch salt
For the topping (optional):
- 40 g cocoa liquor
- 15 g yacon syrup
- 20 g chopped pistachios
Instructions
Preparation:
- Start by blending dates, yacon syrup, cashew butter (or any other nut butter available to you), and fresh raspberries in a food processor until a thick sticky paste is achieved
- Transfer the paste into a mixing bowl
- Add the remaining ingredients to the bowl and mix thoroughly
- Let the mixture thicken for approximately 15 minutes
- Once a thick consistency, line the baking tray with parchment paper and transfer the mixture into the tray
- Smooth the surface with a spatula
- Set in the freezer for a few hours
- Remove the frozen mixture from the baking tray and cut it into 8 even bars
- Melt cocoa liquor in a bowl on a saucepan with hot water, then proceed to add yacon syrup and stir until the mixture is well combined
- Dip each frozen energy bar in the chocolate mixture and sprinkle with pistachios pieces
- Leave to set
- Store in the fridge for up to 1 week or in the freezer for up to 2 months
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