These bars are the real deal! Here’s a recipe on the best “Enduro-bars” for any adventure, run, bike or cragging day. They’re easy to make, plant-based, low carb, no need to bake and devoid of sugary, ultra-processed junk. You’ll also save a heap of cash compared to buying rubbish “energy” bars!
The recipe and method as follows:
Serves: 20 bars (depends how big you make them)
Kai’s Endurance Bars
What you’ll need:
Strong blender or food processor (i.e. a Magimix)
A dish to press the batter in
Tin-foil (this will line the dish and be the wrapping for each bar)
Some measuring cups
1 cup whole raw almonds
2 cups peanut butter (no sugar added)
1/3 cup pea protein*
4 tablespoons pure powdered cocoa
1/2 cup unsweetened shredded coconut
1/3 cup coconut flour
Pinch of sea or Himalayan salt (non-iodized salt)
1/3 cup honey** 1/3 cup hot water
1-2 teaspoons vanilla
* I prefer pea protein or a combination of hemp and pea to get a whole protein. Whey is also possible, but a plant-based protein is much cleaner and kinder on the gut. You want to absorb as much as possible especially during long hikes or runs. ** Substitute dates or agave sugar.
Grind/blend all dry ingredients together
In a separate bowl mix honey, hot water and vanilla, then blend into dry ingredients and mix well. Note: If the batter is too wet, add a bit more dry ingredient; if too dry add a bit more liquid. Adjust the water/honey ratio for less or more sweetness.
press the batter into a dish and compress (I generally put some books or anything heavy that I find around the kitchen) for +-10-15 minutes.
Place in refrigerator (at least an hour or overnight)
Cut out bars to desired shape and size (keep it chunky). Wrap them in tin-foil (Tin-foil can be reused, just be kind to it on your hikes/runs)
Keep refrigerated (they’ll last a week or more out of the refrigerator).
…And Voila! You now have vegan/vegetarian endurance bars that will power you through any mountain ridge. As always, leave no trace.
Not Sure what I should call them yet…Any suggestions?