High Protein Energy Bars

21 Mar


Today, I took part in the Mayo Mud Run which is basically an 8.5km run through the most crazy terrain ever with a constant factor of MUD! Sometimes it was even so deep that it came up to about my waist  and I’m not that small.  On Saturday, I’m cycling the 42km/26mile route called the Greenway from Achill to Westport to raise money for cystic fibrosis. I knew that both of these would be quite a big challenge especially since they take place within a few days of each other. So I decided to make something that would would be a good pick me up, easily portable and handy to eat on the go.



I came up with these, they are super high in protein and give loads of good slow release energy. They are really tasty and the drizzled chocolate gives a bit of sugar, makes them extremely yummy and they look real pretty too. I know the beans are a bit of an odd ingredient but you can’t even taste them, they provide loads of protein and they are low in fat too. Don’t let them put you off this amazing recipe. These are perfect for any athlete or if you just need good energy food on the go.


High Protein Energy Bars (Makes 12 Bars)

400g can cannellini beans, drained and rinsed

1/2 cup peanut butter

1/4 cup mashed banana, (about 1/2 banana)

1/4 cup honey

1tsp vanilla extract

1tsp ground cinnamon

1/4tsp salt

1 1/2 cups oats

1 1/4 cups wholewheat flour

1/4 cup flaxseed

1 cup add ins, such as raisins, cranberries, coconut, nuts, chocolate chunks, seeds, etc.

120g chocolate, half milk chocolate and half white chocolate

  • Preheat the oven to 180ºc/350ºf and grease and line a 9 x 13 inch baking tray.
  • Put the beans, peanut butter, mashed banana, honey, vanilla, cinnamon and salt in a food processor and whizz until smooth and combined.
  • Add in 1 cup of the oats, whizz again, then add in the flour and flaxseed and process until smooth. You may have to scrap down the sides.
  • Tip into a large bowl and toss in the add ins and the leftover 1/2 cup oats. Use you hands to squish the add ins and the oats into the paste mixture. It will be sort of a dough consistency.
  • Transfer to the oiled tin and use a spatula to smooth it all out into an even, smooth layer.
  • Bake in the oven for 15-18mins. Remove from the oven and allow to cool then take out of the tin and put into 12 squares.
  • Melt the milk chocolate in the microwave in 30sec bursts stirring between each interval. Pour into a small zip-loc bag and snip a tiny bit of the corner off, drizzle the chocolate all over the squares.
  • Let the milk chocolate set a little bit then repeat with the white chocolate.
  • Let set and wrap each one individually in cling film.


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