Vegan Blackcurrant Energy Bars

Prep time: 10mins
Cook time: 25mins
Total time: 35mins

Makes: 12 bars

INGREDIENTS

Bottom Layer:

1 large beetroot, cooked and peeled
3 bananas
175g oats
3 tbsp maple syrup
100g nuts (a mixture of almonds and hazelnuts or nuts of your choice)

Top Layer:

70g blackcurrants (fresh or frozen)
45g oats
50g almonds and hazelnuts roughly chopped
50g seeds (a mixture of linseeds, pumpkin and sunflower seeds or seeds of your choice)
1 tbsp maple syrup
50ml almond milk (or milk of your choice)

 

Blackcurrants used in this recipe were kindly provided by British Frozen Fruits

 

METHOD

Preheat the oven to 180˚C (160˚C fan) / 350˚F / Gas Mark 4.

Prepare the bottom layer – in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, syrup and nuts and pulse a few times until finely chopped (but not a completely smooth paste).

Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin.

Bake for 8 minutes, then remove from the oven and set aside.

In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer.

Return them to the oven for a further 12-15 minutes until starting to turn golden brown.

Remove from the oven and leave in the tin to cool.

Then slice into individual bites or bars and enjoy!

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