Seedy and Spicy Protein Bars

These bars are a great DIY snack or grab and go breakfast option. Loaded with clean protein and healthy fats, these babies will keep you satisfied and energized for hours. Whip up a batch and let me know what you think.

• 1 cup toasted organic pumpkin seeds (for garnish) 
• ½ cup sesame seeds
• 1 TBSP raw honey
• ¼ cup raw organic cashews
• 1 cup medjool dates, pitted and chopped
• 2 TBSP unsweetened shredded coconut
• 1 tsp organic almond milk, unsweetened
• ½ cup vegan vanilla protein powder (I recommend Genuine Health Vegan Proteins+ or Sunwarrior Warrior Blend) 
• 1 teaspoon ground organic cinnamon
• ½ teaspoon each ground organic nutmeg, clove, ginger, allspice
• ¼ to ½ cup organic pumpkin puree, canned (no sugar added) or fresh
• 2 TBSP raw organic pumpkin seeds

For the Garnish: 

  1. Lay the pumpkin seeds on a cookie sheet in single layer; bake at 350o F for 5 minutes or until toasted light brown.
  2. Remove from oven and scoop into a bowl; set aside.

For the Bars:

  1. Blend the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl.
  2. Put all remaining ingredients in the food processor and pulse until chunky-smooth.
  3. Transfer to a medium bowl and mix in the sesame-honey mixture and combine until well-blended.
  4. Line an 8x8 glass baking dish with parchment paper OR coat lightly with coconut oil and spoon the batter into the baking dish. If the mixture is too sticky, add a small amount of water, about a teaspoon at a time. Make sure the batter stays thick, not runny!
  5. Spread the batter evenly onto the pan and press the top of the batter with the roasted pumpkin seed garnish.
  6. Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.