Himalayan Energy Bars
Snacks
/

Himalayan Energy Bars

Breakfast is the most important meal of the day, they say. But if you're lactose-intolerant, intermittent fasting is good for insulin resistance and having stable blood sugar is important for a healthy system. What counts is nutrient density when you do eventually eat and these bars are nutritionally balanced, full of energy, high in iron and vitamin C (an important combination for vegans and vegetarians), high in good fats and offer a decent hit of protein.
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Serves
14
Total Time
25 Minutes
Ingredients
120g of cup cashew nuts
90g of cup walnut halves
140g of whole skinless almonds
75g of pumpkin seeds, soaked & roughly chopped, or use sunflower seeds
25g of cup pitted dates, finely chopped or use dried mulberries
100g of desiccated, unsweetened shredded coconut
60g of goji berries, or use dried mulberries
2.5 tbsp of date syrup, or use pure maple syrup or unrefined coconut sugar
1 tbsp of chia seeds, soaked in 2 tbsp of water
½ tsp of salt
1 tsp of vanilla bean paste, or use vanilla extract or seeds of ½ vanilla pod
30cm x 20cm baking tray, lined with parchment
Method
Step 1

Preheat the oven to 165°C (325°F) Gas 3.

Step 2

Place half the cashews, walnuts and almonds into a food processor or blender and lightly blitz. Place the remaining nuts onto a chopping board and roughly chop. Put the blitzed and chopped nuts into a large bowl and add all the remaining ingredients. Using your hands, mix everything really well.

Step 3

Tip the mixture onto the lined baking tray/sheet pan. Using the back of a spoon, gently press the mixture into the pan and spread it evenly.

Step 4

Bake in the preheated oven for 20-25 minutes until just golden brown.

Step 5

Allow to cool completely before turning out onto a chopping board and peeling off the paper. Using a sharp knife, cut into 14 small bars. The bars will keep for up to 1 week in an airtight container.

Healthy Vegan Street Food by Jackie Kearney, published Ryland Peters & Small (£20) Photography by Clare Winfield © Ryland Peters & Small

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