One slice provides 210 calories, 6g of plant-based protein and 4g of fibre.
NOTE: You can easily substitute black beans for kidney beans if you are that way inclined. You can also switch up the different nuts and seeds you use each time. I chose to use medjool dates on account of their sweetness, but dried figs or apricots have less natural sugars than dates if these are too sweet for you.
For the bars
175g Black Beans
200g Medjool Dates
60g Coconut Oil
30g That Protein - Nutty Nutty Peanut Butter Super Protein
100g Jumbo Porridge Oats
130-140g Mixed Nuts & Seeds (I used the following: 45g Chopped Walnuts, 20g Sunflower Seeds, 30g Pumpkin Seeds & 45g Chopped Hazelnuts)
For the drizzle
45g Dark Chocolate
OR
3 tbsp Smooth Peanut Butter
1 tbsp Maple Syrup
2 tbsp Milk of your choice
METHOD
Remove the stones from the dates and quick soak them for 5 minutes in a bowl of boiling water.
Put the black beans, dates, protein powder and coconut oil in a high speed blender and blitz until fully combined.
Transfer to a large bowl and add the oats, nuts and seeds so that you keep a chunky texture. Use your hands to fully incorporate the mixture.
Line a tray with parchment paper and flatten the mixture onto it using your hands, so that it is approximately 2cm thick.
Pop it into the fridge for half an hour or so to harden enough so that you can cut it into bars.
Meanwhile make the drizzle – either melt the dark chocolate in the microwave on a medium power for 15 seconds at a time so that it doesn’t burn.
Or if you are making the peanut butter drizzle, then simply put all of the ingredients for it into a saucepan and warm over a low-medium heat. Whisk together to fully combine.
Drizzle over the bars and pop them back in the fridge to harden.
Either keep in the fridge for several days in an airtight container, or (my personal favourite) wrap individually in parchment paper and store in the freezer – I prefer mine harder and they can be eaten straight out of the freezer.
NUTRITIONAL INFORMATION
Calories – 210
Protein – 6g
Fat – 12g
Carbohydrates – 18g
Fibre – 4g
Sugar – 8g