We like a grab and go snack, especially as my partner is often on the go at work, so these protein snack bars work well.
I find that you need these alongside a drink, nice with coffee, but that’s not a bad thing.
If you want them for children’s packed lunches replace the nuts with more seeds, do mixed seeds, to comply with no nuts rules that a lot of schools have.
Keto Chocolate Seed Protein Bars
Makes 16-24 bars
200g seeds of choice
100g nuts of choice
50g ground mixed flax/chia/linseed seeds
50g coconut oil
2tsp vanilla extract
4 tbsp granulated sweetener of choice, or more, to your taste
100g shredded/desiccated unsweetened coconut
3-4 tbsp cacao powder
Place the seeds, nuts, ground seeds and eggs in the food processor with the blade attachment. Pulse until the seeds are roughly chopped and mixed with the eggs.
Place all the other ingredients in the food processor bowl and pulse until thoroughly mixed and starting to clump together. You may need to empty ingredients into a bowl to make sure they are thoroughly mixed.
Pour the seed bar mix into a baking tin lined with baking parchment (mine was 17cmx25cm, 7inchx10inch internal measurements). Press firmly into the baking dish to ensure the seed bars are solid and not crumbly when they are cooked.
Bake at 180C/350F for 20-25 minutes until baked and slightly crisp.
Cut into bars and leave in tin for 5 minutes then remove to a cooling rack and allow to cool.
Based on a yield of 20 bars.
Serving: 1 seed bar | Calories: 151kcal | Carbohydrates: 5.1g | Protein: 5.2g | Fat: 13.5g | Fibre: 3.1g | Sugar: 0.7g