This recipe is more of a basic ratio of sticky to dry, for making whatever kind of no-bake granola bar or protein balls your heart desires. You can put almost anything in these, it’s a great way to use up all those odds and ends kicking around in the back of your pantry. You can keep them for up to two weeks refrigerated, and they’re a great way to sooth your sweet tooth when you’re in need of something more guilt free. Also a good post-workout protein jolt. You can toss in anything really, some of my favorite ingredient options include:
dried cherries, apricots, golden raisins, dates, or cranberries
sunflower, flax, or pumpkin seeds
rice krispies (THE best)
And… you can jazz up or substitute other wet ingredients as well. Try 1/2 honey and 1/2 maple syrup, try corn syrup instead of honey for a vegan option, or even try out agave or sorghum syrup if you can find it. You can also use other nut butters to replace the peanut butter. Go nuts! (literally)
Dark Chocolate Sesame Granola Bars (aka: protein balls) : yields approx 2 dozen small portions
1+1/4 cup your favorite trail mix, chopped up nice and fine
1/2 cup sesame seeds
1/2 cup quick oats (the small flake oats, not large flake)
1/3 cup dark chocolate, chopped (or chips)
1 TB cocoa powder
1 TB vanilla extract
1/3 cup honey
1/3 cup smooth peanut butter
1 tsp orange blossom water (optional)
-Smoosh everything together with a spatula or in a stand mixer with the paddle attachment on low speed (my preferred method!) until all the ingredients are blended evenly.
-The mix should look slightly loose, but holds together when you squeeze some in your hand.
-To aid your ball rolling: place the mix in the fridge for 30 mins to help solidify it. Then grab a spoon and start portioning and rolling balls. Alternatively you can cram the mix into a small loaf or baking pan (super tightly) and refrigerate overnight… then cut into bars with a sharp knife.
-Keep the balls/bars for at least two weeks in the fridge, and enjoy daily.
Ciao for now guys!