cacao, almond and matcha bars
25 fresh dates (375g), pitted 2 teaspoons spirulina powder+
¼ cup (25g) pea protein powder+
¼ cup (80g) almond spread
2 teaspoons vanilla extract
¼ cup (25g) LSA
⅓ cup (35g) cacao powder
2 tablespoons black chia seeds
2 tablespoons linseeds (flaxseeds)
½ cup (100g) pepitas (pumpkin seeds)
1 cup (160g) natural almonds, chopped matcha powder, for dusting
Place the dates, spirulina, protein powder, almond spread, vanilla, LSA and cacao in a food processor and process for 2 minutes or until the mixture comes together. Transfer to a large bowl, add the chia seeds, linseeds, pepitas and almonds and mix well to combine (the mixture will be quite firm). Press into a lightly greased 20cm square tin lined with non-stick baking paper. Refrigerate for 1 hour or until firm. Dust with matcha and cut into bars to serve.
+ Pea protein powder is a gluten- and dairy-free source of protein and amino acids, and spirulina powder is a source of iron and protein. Both are available from health food stores.