We have another recipe for energy bars try it yourself. These delicious blueberry-cocoa bars are more for regeneration after the sport made, but also taste at the summit break.
The high-quality ingredients quickly energize the body after exercise carbohydrates and protein fed to build muscle. Especially the blueberries work antioxidant and help with the fast regeneration. By the Omega-3 fatty acids from the hemp and walnuts act the bars anti-inflammatory and crank up the same time Fat metabolism on. Chia seeds are real powerhouses: they provide the body with calcium, vitamin E, omega-3 fatty acids and protein. They also store a lot of fluids.
- 150 grams of dates
- 35 grams of almonds
- 80 grams of frozen blueberries
- 3 tbsp cocoa nibs
- 3 tbsp Chia seeds
- 4 tbsp pea protein or hemp protein
- 4 tablespoons of shredded hemp seeds
- 4 tablespoons unpeeled, roasted sesame seeds
- 4 tablespoons of walnuts
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon grated lemon peel
- some pinches of salt
- Weigh 40 grams of buckwheat and cook for about 8 minutes until crisp
- 35 grams of fresh blueberries
Processing is quick and easy: just mix the ingredients listed and put them in the blender or food processor and chop them vigorously. Beware, the dates can break the mixer! If you are not sure about this then she will submerge herself in water beforehand until she is soggy. Knead the cooked buckwheat and the fresh blueberries at the end by hand.
The slightly sticky dough I have packed on a piece of cling film, another piece of foil placed over it and rolled out with a rolling pin to about 1 centimeter thickness. With a big, sharp and slightly water-moistened knife, I cut out six equal pieces and rolled the cut remnants of the overhanging edges into energy balls. Since the dough has become very moist with me, I have the bars at the end at 50 ° in the oven for about 15 minutes a little dried.
Individually wrapped in sandwich paper you can take them well on the mountain hike. The finished bars last a few days in the fridge, so I would only ever make one serving for about 6 bars.
The recipe is inspired by the cookbook Vegan in Top Shape: The Vegan Nutrition Guide for Peak Performance in Sports and Everyday Life - The Thrive Diet of the Famous Canadian Triathlete, but I have adapted it to my taste, for example, added chia seeds, but omitted the flaxseed and added the cracked hemp seeds and walnuts.