Sunday, 23 December 2012


Enjoy as a great, high in protein, sweet treat 'on-the-go' or as energy bars during exercise. For a special treat serve warm with Swedish Glace ice cream. Perfect on a cold winter's evening.

1x can Aduki beans, drained
1x medium over ripe Banana
125ml Almond or Rice milk
125ml Light Coconut milk
70g Barley Flour
35g Rice Flour
6 tbsp Cocoa Powder
3 tbsp Maple or Agave Syrup
1 tsp Vanilla extract
1/2 tsp Sea Salt
25g Currants, chopped Dates or Goji Berries
70g Vegan Chocolate Chips (optional)

Method:  Preheat oven to 200C. Grease a 9-inch square cake tin with coconut oil. Using a blender or food mixer, puree the beans and banana with the almond milk and coconut milk until smooth and creamy.  

Add the flours, cocoa powder, syrup, vanilla and salt. Process until they are thoroughly mixed. Stir in the dried fruit. Pour the mixture into the tin and sprinkle with the chocolate chips. Bake for 35-45 minutes until firm. 

When the mixture has cooled, it can be cut into squares. Store in the fridge to keep fresh.



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Please add your comments on nutrition for running here. I would like to hear about your favourite blends too! Luke