Vegan Blackcurrant Energy Bars
Prep time: 10mins
Cook time: 25mins
Total time: 35mins
Makes: 12 bars
1 large beetroot, cooked and peeled
3 tbsp maple syrup
100g nuts (a mixture of almonds and hazelnuts or nuts of your choice)
70g blackcurrants (fresh or frozen)
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
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!