Jackie Newgent RDN,CDN
These fudgy energy bars offer a balanced package of protein, carbohydrates, healthful fats, and a bevy of nutrients. They’re a convenient snack for a hiking or biking trip, or for refueling your body after a workout.
- ¾ cup unsweetened cocoa powder
- ½ cup whole-wheat pastry flour
- ½ cup, plus 2 tablespoons raw shelled hemp seeds, divided
- 1⅓ cups (7.5 ounces) packed pitted dried dates
- 4 large eggs
- ⅔ cup fat-free milk or unsweetened plant-based milk
- ½ cup coconut nectar or honey
- 1½ teaspoons pure vanilla extract
- 1 teaspoon sea salt
- ¼ cup grapeseed oil
- ⅓ cup dry quinoa, rinsed and well drained
- Preheat oven to 325°F. Line the bottom of a 9-by-13-inch nonstick baking pan with parchment paper and set aside. Stir together cocoa powder, flour and ½ cup hemp seeds in a medium bowl and set aside. Place dates, eggs, milk, coconut nectar, vanilla extract and salt in a blender. Cover and puree on high for about 1 minute.
- Add grapeseed oil and puree on high for about 30 seconds. Pour contents into a large bowl. Add the cocoa mixture and stir until just combined. Add quinoa and stir until it’s evenly combined.
- Pour batter into the prepared pan. Sprinkle with the remaining 2 tablespoons hemp seeds. Bake until it’s springy to the touch, about 35 minutes.
- Remove from the oven and cut into 12 bars. Cool completely in the pan on a cooling rack, then remove bars. Enjoy at room temperature or chilled from the freezer. Serves 12.
- For flavor variations, use different oils, such as peanut, coconut or walnut oil.
Serving size: 1 bar (3 ounces)
Calories: 214; Total fat: 11g; Saturated fat: 2g; Cholesterol: 62mg; Sodium: 268mg; Carbohydrate: 26g; Fiber: 4g; Sugars: 14g; Protein: 8g; Potassium: N/A; Phosphorus: N/A