These super simple Vegan Protein Bars are made with pistachios, dates and lemon. They were created while making crust one weekend for a carob pie. The taste was GREAT yet, in my opinion, made a much better BAR than a crust. So I pressed the dough into bars.
I had simultaneously posted a few pics onto Instagram and friends asked me for the recipe but I didn't actually have one at the time. It was pure experiment. So, as promised, I am delivering a recipe for my bars.
One of my pregnant friends wants to use them as a snack on her BIG day coming up in a few weeks. That was real motivation for me right there. What a perfect idea.
So, I hope you ladies enjoy - they make a great addition to any lunch box as well. Packed with sustainable carbohydrates, healthy {no added} fats and no processed sweeteners - just dried dates. NO PROCESSED PACKAGED FOODS HERE...
PISTACHIO DATE VEGAN PROTEIN BARS
yields about 10 bars
INGREDIENTS
- 1 cup almonds
- 2 cups pistachios
- 8-10 dates {soaked for 3 hours in water}
- 1.5 lemons {juiced + zest for top of bars}
- 1 teaspoon vanilla extract or 1 vanilla bean {optional}
- 2 TBLS vanilla protein powder {optional}
- sea salt, pinch
DIRECTIONS
- Soak the dates for about 3 hours. In a food processor chop almonds into a fine flour. Add pistachios, sea salt. Mix again until completely chopped but not too much so that it turns into a fine flour or a butter. Add lemon juice, vanilla {optional} and dates. Do not use the water from the dates unless you think the dough seems too dry, maybe add a Tablespoon. Otherwise discard.
- Using a baking dish, line it with parchment paper. Firmly press the mixture into the pan using a large flat metal spatula. Cut the dough into long strips {about 3-4 inches long and 1.5 inches wide}.
- Refrigerate for about 5 hours until firm. They will keep fresh in the refrigerator for about 3 weeks.
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