Tahini beet power bars
These bright red, pack-a-punch power bars are a feast for the eyes, and will keep you full for hours.
I’ve been on a bit of a beet craze, which may or may not be connected to the upcoming holiday where sweet red treats are the way to show your love to that special someone! The beauty of beets is obviously their breathtaking deep red color, but the real value lies within – beets contain fiber, protein, potassium, vitamin c, and other nutrients.
In this homemade snack bar recipe, bright beets are blended with tahini, nut butter, oats, dried fruit and dark chocolate for a fabulous, nutritious snack that’ll fill you up. Stick one of these beauties in your bag for breakfast on the go, the afternoon slump, of if you’ll be working late and can’t stop for dinner.
- 1 beet
- 1/2 cup pitted dates
- 1/2 cup raw tahini
- 1/2 cup nut butter
- 1/3 cup nut milk (not reduced fat)
- 2 1/2 cup oats (old-fashioned or quick)
- 2 cups whole grain cereal puffs
- 1/4 cup cacao nibs, optional
- 1/2 cup dried cranberries or cherries
- Dash of sea salt
- Drizzle of maple syrup, optional
- 1 cup dark chocolate chunks, for coating
Line three 7-inch loaf pans with parchment paper. (For taller bars, as pictured, use just two loaf pans.)
In a blender or processor, pulse oats two or three times, or until oats are coarsely processed. Transfer to a large bowl (no need to wash processor).
Blend beets, dates, tahini, nut butter and milk in processor until smooth.
Transfer to a large bowl, and add all remaining ingredients. Mix well, and then taste. Add maple syrup to sweeten, if desired. Press into prepared pans, evening out the tops.
Melt chocolate in 30-second intervals in microwave, stopping just before all chocolate is melted. Stir until smooth. Coat bars evenly with chocolate.
Cover tightly, and freeze for 30 minutes to an hour. Remove, flip over (so chocolate is on bottom), and slice into bars.
Note: Keep frozen in airtight containers. Bars will remain somewhat soft and are edible directly from the freezer.
Related Topics: Mediterranean