Vegan, dairy & gluten free energy bars
Delicious super tasty, snack bars. Raw, vegan, gluten and dairy free. Offering a sweet and chewy, high in energy, high in fiber, and a good source of protein. Taking less than 30 minutes (plus 30 mins freezing time) to make these snacks. Enjoy in moderation of course … these are kind of “energy bars” so they are packed with calories and natural sugars!
- 2 tbsp Coconut Nectar I used Honey but you could use any liquid sweetener you have in the pantry
- handful Silver Beet or Spinach helps make the glorious green colour
- 1/4 tsp Turmeric powder i used 3x 500mg Tablets
- 1/4 tsp Spirulina powder also helps with the colour
- 1/2 cup Shredded coconut
- 1 cup Ground almond
- 1 tbsp Coconut oil
- 3/4 cup Soft dates
- 1/4 cup hulled hemp seeds i didn't have these, you could use sesame or anything you have
- 1/4 cup Shredded coconut
- 1 tsp Coconut oil
- 1/2 tsp Maca powder
Place Marzipan ingredients (coconut nectar or your variation, turmeric, spirulina) into blender and blend until smooth. Then slowly add the remaining ingredients (almond, shredded coconut, coconut oil) until you get a very firm dough with a marzipan texture. Then, when the marzipan is done, move it to baking paper/parchment paper, making a long oblong shape. Place another piece of baking/parchment paper on top and roll it out as flat as possible with a rolling pin. Let it rest while you make the filling.
To make the filling, place all Filling ingredients into a food processor and process until all the dates and other ingredients are blended together, like dough.
Peel off the top baking/parchment paper from the marzipan, add the Filling to the top of the marzipan. (in the middle or to one side) So you have a strip of the filling going all the way down the marzipan.
Now comes the really fun part. Put the baking/parchment paper back on top of the complete mixture and begin rolling the marzipan so it rolls/wraps around the filling. Keep the paper fairly tight to avoid air bubbles and this will make a nice looking roll also. Remove the top baking/parchment paper and turn the log over, so the join is underneath. Trim the ends and use a small amount of water to seal the corner joins. Smooth the marzipan over with your hands so the warmth gives it a smooth finish.
Put the finished roll, wrapped in the baking/parchment paper, into the freezer for 30min. This will harden the roll making it easer to cut it into bars. Enjoy!