How to make your own natural coconut energy bars…
The last week for me may possibly have been the most challenging anyone could have in terms of being prepared to eat for health. I was away from home on an outward bound activity trip – rowing, camping in freezing conditions, hiking, climbing and gorge scrambling – where high sugar energy snacks were abundant! I understand our fuel requirements are increased in these conditions, however, I certainly didn’t go hungry even when avoiding sugary and processed snacks.
The recipe I am sharing helped keep hunger at bay and provided me with the energy required to meet all of the challenges that came my way. This is an extremely versatile recipe and was inspired by my very good friend Sarah Seed (sarahseed.com). I will certainly be making this to pack my daughter up for her Duke of Edinburgh expedition.
1 tin of coconut milk (400g tin)
2 tbsp mixed seeds
The following ingredients are all optional/interchangeable
1 tbsp chia seeds
1 tbsp cacao nibs
2 tbsp nut or seed butter
50g dried fruit optional (you could use any of the following dried apricots, cranberries, sultanas etc.)
2 tbsp unsweetened coconut
1 tbsp cinnamon
half a grated apple
half lemon juiced
pinch of salt
2 tbsp hemp protein powder or your choice of vegan protein powder
If you find that you would prefer this sweeter add a few tablespoons of stevia/erythritol/ date nectar (or a natural sweetener of your choice).
- blitz the coconut milk for a few seconds in a blender then mix all ingredients together in a bowl.
- grease a rectangle baking tin with coconut oil and pour the mixture into the tray – flatten down.
- Bake in an oven at 200 degrees celsius for approximately 45 minutes or until golden brown. Let it cool for
Please get in touch if I can help or answer any of your questions.
Lots of love and health,