Photo: Natalie Levin
I love my everyday routine so much! Holiday days are nice, and taking some time off is certainly fun, but I love my job, and even on weekends sometimes I can’t wait for the week to begin. I’m pretty pleased that from now on, more or less until Rosh Hashanah, the days will be completely normal. Routine is a blessing and I’m sure many of you can relate to that.
After all the cheesecakes and creamy food of Shavuot, it is only necessary to get back on track with something a bit lighter. That’s exactly how these next energy bars were thought of. Not so long ago I met with the talented Omer Zuri; an amazing Cross Fit champion I’ve been following on Instagram for many months with a kind of admiration. Together we made these following energy bars and another recipe that will come up soon.
These peanut butter energy bars with coconut and chocolate are really easy to prepare that can also be enriched with protein powder if desired. They are vegan and really quickly made, no baking is necessary and they are so delicious. Not only do they have chocolate chips, but also crunchy cocoa beans, which are one of the most delicious things in the world – addiction alert!
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Photo: Natalie Levin
Peanut Butter Energy Bars with Coconut and Chocolate
- 20*20 cm square pan
For the energy bars:
- 100 grams shredded coconut
- 35 grams quick oats
- 50 grams of maple or honey
- 100 grams natural peanut butter
- Pinch of salt
- 100 grams of chocolate chips
- 20 grams of cocoa nibs
- 30 grams vanilla protein powder (optional)
- 1-2 tablespoons cold water (as needed)
- In a bowl, mix coconut, oats, maple, peanut butter, salt, chocolate chips, cocoa beans and protein powder until you get a uniform mixture. If the mixture is too crumbly – add a little water gradually until it is smooth and easy to work with, yet not too sticky.
- Transfer the mixture to a lightly oiled baking pan and press tightly in an even layer. It is important to press the mixture very tightly so that it can be cut into bars after cooling.
- Cool in the freezer for about an hour for stabilization.
- Using a sharp knife cut into the desired size bars and serve.
Keep the bars in an airtight container in the freezer for up to a month.
Instead of coconut you can use any type of ground nuts that you like.
If you do not like cocoa nibs you can omit them.
It is important to use natural peanut butter that is not sweetened.
Instead of maple or honey, you can use date syrup or agave to diversify flavors.
Photo: Natalie Levin