•INGREDIENTS:
75 g (1/2 cup / 2.6 oz) almonds
50 g (1/2 cup / 1.8 oz) walnuts
50 g (1/2 cup / 1.8 oz) pumpkin seeds
250 g (1 and 2/3 cups / 8.8 oz) dates, pitted
100 g (1/3 cup / 3.5 oz) peanut butter
40 g (1/4 cup / 1.4 oz) dried cranberries
1 pinch of salt
•INSTRUCTIONS:
-Toast the Nuts:
In a skillet over medium heat, toast the almonds for 2 minutes.
Add the walnuts and pumpkin seeds, cooking for an additional 2 minutes.
Transfer the nuts to a plate to cool.
-Prepare the Dates:
Soak the dates in cold water for 15 minutes.
Drain the water and remove the pits from the dates.
Place the dates in a mixer.
-Blend the Mixture:
Add the peanut butter to the dates in the mixer and blend until well combined.
Add the cooled nuts and blend again, ensuring the mixture remains chunky.
-Add Cranberries:
Soak the dried cranberries in cold water for 15 minutes, then drain.
Add the cranberries and a pinch of salt to the mixer.
Blend the mixture, keeping it slightly chunky for texture.
-Form the Bars:
Place the mixture on a sheet of parchment paper.
Use a spoon to press and smooth the mixture into an even layer.
Cover with another sheet of parchment paper.
-Chill and Cut:
Freeze the mixture for 2-3 hours until firm.
Remove from the freezer and cut into pieces of desired size.
-Store:
Wrap each piece in cling film for individual servings.
Store the energy bars in the refrigerator for up to 4 weeks.
•Serving Suggestions:
Enjoy these energy bars as a quick snack, a pre- or post-workout boost, or a healthy dessert.
•Cooking Tips:
Ensure the nuts are fully cooled before blending to avoid melting the peanut butter.
For added flavor, consider adding a splash of vanilla extract or a sprinkle of cinnamon.
•Nutritional Benefits:
These bars are packed with protein, fiber, and healthy fats from nuts and seeds, providing sustained energy and satiety.
