These peanut power bars are perfect before, during, or after training. They are packed with carbohydrates and protein, as well as sodium and fats, so are ideal for an active lifestyle. You can add some protein powder (soy, whey, or whatever you prefer) in place of the seeds if you want more protein as well.
They are really delicious, and you can alter the flavours by changing a few of the ingredients. Another nice touch is to melt some chocolate and drizzle that on top, or dip one end of each bar in the melted chocolate and allow to set – sometimes you need that extra sugar kick! 😀
These bars can be kept for 2 weeks in the fridge or 3 days in room temperature. You can even freeze them and keep them for months.
Ingredients Serves 12 bars
Cooking time: 20 mins (plus an hour to cool and set)
- 250 ml dates
- 250 ml warm water
- 300 ml puffed cereal or rice (we used puffed spelt this time, but puffed quinoa is incredible too!)
- 250 ml rolled oats
- 60 ml chopped peanuts
- 2 tbs seeds (pumpkin, sunflower, lin, or flax)
- 125 ml crunchy peanut butter
- 75 ml honey or maple syrup
- 1 tsp vanilla extract
- sea salt
- Put the dates in the warm water and allow to soak for 5-10 mins. To add more flavour, you can soak them in tea or similar.
- Drain the dates and pat them dry with kitchen tissue or a tea towel.
- Put the dates in a food processor and mix until chopped. (It is best to use a pulse setting so the dates aren’t chopped too finely.)
- Put the dates, puffed cereal, oats, peanuts, and seeds in a large mixing bowl and mix well.
- Put the peanut butter and honey or maple syrup in a saucepan on a medium-low heat, stirring regularly.
- Once melted (or at least soft and combined), add the vanilla extract and a pinch or salt, and remove from the heat.
- Pour the mixture into the mixing bowl, and mix with the other ingredients.
- Line a 20-cm tray with baking paper and pour the mixture into the tray.
- Spread the mixture out evenly and press down firmly.
- Leave to set for at least an hour at room temperature.
- Cut into 12 bars and wrap them individually in cling film.