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Are you tired of spending valuable time reading the labels of the thousands of energy bars on the market? Are store-bought granola bars too dry and crunchy for you? While there are good products available I find myself getting very impatient reading label after label hoping to find the healthiest snack in the form of an energy bar. In the time it would normally take me to do that, I was able to whip up a batch of Raw Protein Power Balls, a recipe I got from Teri Gentes. Teri is all about healthy eating and she is all about food being delicious. And this recipe did not disappoint.
If you’ve never tried your hand at making a power bar or if you’re looking for an alternative to granola bars, give this recipe a try. It’s sure to please.
Raw Protein Power Balls
Ingredients
- ½ cup raw pumpkin or sunflower seeds
- ¼ cup hemp or raw sesame seeds
- ¼ cup raw wheat germ (For a gluten free version substitute w/ additional sesame seeds if desired)
- ½ cup organic coconut, unsweetened
- 2 Tbsp organic flax seeds, ground
- ¼ cup honey, raw, un-pasteurized.(Note:maple syrup can be used as well.)
- ½ cup dried organic apricots and currants combo
- ½ cup your favorite nut or seed butter (preferably raw almond butter for a fine alkaline protein)
- 1–2 heaping scoops of Ruth’s Hemp, E3Live, Maca Power (start with one scoop, taste and adjust)
- 1 tsp cinnamon, ground
- Dash of sea salt, if desired
- Optional: Additional ¼ cup hemp or sesame seeds, ground and 1 tsp cinnamon measured into a small zip-lock baggie to coat the power balls. Set aside.
Directions
- In a food processor combine all of the ingredients, but the honey, nut butter, and salt. Pulse until well blended.
- Add honey, nut butter and salt. Blend until the mixture forms into a ball.
- Shape into bite size balls. Place a few power balls at a time into the baggie, shake in the sesame and cinnamon combo to coat.
Alternatively you can press the mixture into an 8 x 8 inch pan, sprinkle with cinnamon, chill and cut into bars or squares.
Keep stored in an airtight container in the refrigerator of wrap in individual servings and freeze for up to 2 months.
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Source: Teri Gentes