(Gluten and Dairy Free, Vegan)
Pumpkin Protein Bars
This protein hit packs a punch in taste.
Serves: 8 bars
Takes: 10 minutes + chilling time
What you need:
250g mixed nuts and seeds, whatever you have in the cupboard
50g desiccated coconut
4 tbsp Meridian pumpkin seed butter
50g coconut oil, melted
1tbsp Meridian agave syrup
2 tsp vanilla extract
50g orange flavour vegan chocolate
What you do:
Line a 20cm x 15cm tin or tupperware with greaseproof paper.
Put the nuts and seeds into a food processor and blitz to a fine meal. Add the coconut, sunflower seed butter, coconut oil, agave syrup and vanilla and blitz again so that the mixture starts to clump.
Press the mixture into the prepared tin and freeze while you melt the chocolate.
Gently melt the chocolate in a bowl over a pan of barely simmering water. Stir until it's smooth then set aside for a few minutes to cool. Drizzle over the base then return to the fridge to firm up then cut into bars.
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