Carob Spirulina Bars
Ingredients:
- 50 g Dried Apricots
- 15 g Spirulina Powder
- 125 g Carob Powder
- 1/8 tsp Sea Salt
- 140 g Raw Pumpkin Seeds
- 80 g Raw Sunflower Seeds
- 250 g Sugar
- 125 g Peanut Butter
- 125 g PB2
- 120 ml Water
- 46 g Vegan Chocolate Protein Powder
- 16 g Pea Protein Powder
Method:
- Line an 8 x 8-inch baking pan or 9 x 13-inch baking pan with parchment paper.
- Add the dried apricots to a large food processor and pulse to create a paste.
- Remove the paste from the food processor and set aside.
- In a large heatproof bowl, toss together the spirulina powder, carob powder, protein powder and sea salt, and combine well, using your hands if needed.
- In a pot over low heat, cobine sugar, pb2, and peanut butter and mix well. Make sure the mixture is smooth and free of any lumps.
- Remove the pot from the heat and fold in the pumpkin seeds and sunflower seeds and mix well to combine and coat.
- Transfer the seed mixture to the dry mixture and fold to combine.
- When the bar mixture is well combined, gently press the mixture into the prepared baking pan, flattening to make 3/4 – to 1-inch bars.
- Allow the mixture to cool and harden.
- Cut into small squares or rectangles