I am always on the hunt for portable, protein-rich snacks. This recipe was inspired by my Anti-inflammatory Smoothie recipe! I love that recipe, but taking it with me on the go can be a challenge. So this is the next best thing! I created this recipe with recovery in mind; everything in it has a purpose and the bonus is that it’s nut free – for all my friends with nut allergies. I used NOW Foods ingredients to create this recipe. After visiting their facilities a few years ago I was so impressed by their constant effort to make their ingredients organic but also affordable. So NOW is always my number one choice when I’m buying ingredients. And now you can even buy their products on Amazon!
So let’s break down this recipe! I used tahini – yes tahini! Tahini is one of those superfoods that I think is so underplayed. It is so rich in calcium and iron – a combination I would recommend to every runner or athlete. We usually think of tahini as a savory ingredient but I wanted to try it out in these bars. It went just perfectly with pumpkin seeds, which also offer a healthy dose of iron and calcium, making this a vitamin-rich homemade protein bar that can’t be beat! I also found tart, unsweetened cherries at Trader Joes – one of the magical ingredients found in my smoothie recipe – in a dried form. These fit perfectly into the bars!
I recently got back on the track – aka its been 5 years since I have been on the track – and it reminded me how important the “recovery window” is. So I made some of these bars to bring for my post-track train ride home. It was perfectly satisfying and exactly what my body needed after working so hard. Most people put off recovery or like to say “I will eat when I get home,” but when you have to travel during that crucial window it is so important to give your body the energy it needs to rebuild your muscles.
I broke down the recipe below. Feel free to add your own twist to it!
Ingredients
- 3 Cups Dates, pitted
- 1 Cup Unsweetened Dried Cherries
- 1 Cup Raw Pumpkin Seeds
- 1/3 Cup Water
- ½ Cup Chocolate Chips
- 1/3 Cup Tahini Paste
- ¼ Cup Flax seed meal
- 3-4 Tablespoons Plant- based Protein Powder
- ½ teaspoon Turmeric
- ½ teaspoon Ginger
- Dash of Salt
Directions
- In a food processor add dates, dried cherries, tahini paste, flaxseeds, protein powder, turmeric, ginger and salt
- While blending, add 2/3 cup of water until it combines to a dough like mixture
- Add pumpkin seeds and process again until all ingredients are thoroughly combined
- Transfer the mixture into a bowl and fold in chocolate chips (you need to use your hand)
- Line a 8×9 baking dish with parchment paper and press the mixture into the baking dish evenly.
- Let chill in the freezer for a few hours before cutting.
- Cut bars and enjoy!
* Optional: Drizzle with melted chocolate and top with flaxseeds, salt, and sesame seeds
Note: To store keep in the freezer to preserve