I used to love the Vega Vibrancy green energy bars. I was very disappointed when they were taken off the market, even though they were replaced by some delicious chocolate covered bars instead. These bars are another flavour of the easy energy bars in my previous post. I think they taste just like the Vega Vibrancy Bars, if you have ever had the pleasure of biting into one. The best part is that they contain spirulina. This blue-green algae is one of my favourite additions to shakes, because it contains 80% of your daily vitamin B-12, also known as the happy vitamin because it reduces stress, and is essential in the production of iron containing red blood cells.
2 cups pitted medjooled dates (soaked for 4 hours)
2 cups pumpkin seeds
1 cup almond pulp or finely ground almonds (wet)
1 tbsp coconut butter (melted)
The directions are pretty much the same for both bars.
In a food processor, mix dates and almond pulp until it is a smooth sticky consistency.
Add the coconut butter to the food processor as well.
Transfer the mixture to a medium size bowl, add the other ingredients and combine with a fork.
Line an 8×8 glass baking dish with parchment paper. Make sure there is a 2 inch lip on the outside of the dish. Mold the bar mixture into the dish over the parchment paper.
Place the dish in the freezer for 1 hour. Then use the parchment paper as a handle to take the mixture out of the baking dish, and transfer it onto a cutting board. Cut into 2″ x 4″ meal size bars or smaller if you wish, and place in a container in the freezer to keep fresh.
- Note: Pumpkin seeds are very high in iron, making this a perfect vegan meal!!