Almost paleo energy bars with rice syrup, crunchy and addictive!
In collaboration with Fitness.com.hr
They're made pretty quicky, the preparation is very simple, so there is no point buying these kind of energy bars, really.
- 200 g raw cashews
- 130 g raw almonds
- 30 g amaranth honey pops*
- 60 g dried cranberries
- 2 tbsp hulled hemp seeds
- 1 tsp cinnamon, optional
- 120 g peanut butter**
- 50 g extra virgin coconut oil
- 140 ml rice syrup
Press dark chocolate chips onto the bars before baking.
*Instead of using amaranth pops, you can also try puffed quinoa.
**Instead of using peanut butter, you can use tahini or another nut butter.
Chop coarsley the cashews, almonds and cranberries.
Melt over low/medium heat the peanut butter, oil and rice syrup, contsantly stirring, until well combined.
Add the amaranth pops, cinnamon and hemp seeds to the nuts, then pour the liquid mixture all over it.
Stir well, then transfer the mixture onto a baking tray lined with parchment paper,it should be thick as one finger, or preferebly a bit more.
Set the mixture evenly, pressing the top and bake on 160C degrees for about 15 minutes.
The mixture will soften obviously while baking and combine, then it'll form a crust.
Rice syrup is a great sweetener for this because it is thick and strong, like a glue.
Once they are done, leave them to cool and set on the tray.
Also, you can transfer them in the fridge after they've been on room temperature for a while, to harden some more before cutting them into bars.
You can store them in the fridge, so they' ll last longer and be crunchier, or on room temperature.