Vegan Energy Bars With Halva Flavor and Chocolate—Just 4 Ingredients
Some of you may already know this, but a few months ago I left my job to focus on this blog and go all in on writing, photography, and creating vegan recipes.
Yep, this is what I do for a living.
I don't have another job, and I'm happy to say I earn enough to live comfortably and enjoy myself a little, too. Isn't that part of the point?
One of my income streams is teaching cooking workshops, where I show active people how to make healthy, delicious, protein-rich vegan food.
If you haven't signed up for one yet, I've opened registration for several workshops next month. Grab your spot!
I teach 3–4 workshops a month and develop recipes for companies. I'm also studying nutrition, metabolism, and biology at the Open University of Israel (an Israeli distance-learning university). After finishing my sports nutrition studies at Wingate Institute (Israel's national sports institute), I wanted to keep learning.
You've probably figured out that I'm pretty busy. I don't have hours to hang out in the kitchen.
So I made these cute little vegan energy bars with just 4 ingredients and exactly 5 minutes of hands-on prep.
There's no baking involved, they're gluten-free, and the ingredients are supermarket staples. No need for a special trip to a pricey health food store.
Long story short: today is not a day for a kitchen marathon.
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When to enjoy them
Have 1 or 2 bars about an hour and a half before an endurance workout to help fuel your session.
Or just treat yourself to a piece when you're craving something sweet.
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Nutrition information provided by Noam Behar (an Israeli clinical dietitian and fitness trainer).
One of 16 pieces, weighing 15 g (about 0.5 oz), contains:
70 calories
10 g carbohydrates
1.3 g protein
4 g fat
No-Bake Vegan Energy Bars
Ingredients
- 2 cups puffed rice cereal 60 g (2.1 oz)
- 4 tablespoons tahini 60 g (2.1 oz)
- 4 tablespoons silan (date syrup) 90 g (3.2 oz)
- 1/2 bar dark chocolate, melted - 50 g (1.8 oz)
Instructions
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In a large bowl, mix the puffed rice with the silan and tahini until evenly coated and sticky.
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Transfer the mixture to a loaf pan. (I used a small baking pan measuring 25 × 15 cm (6.0 in), about 10 × 6 inches.)
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Use your hands to press the mixture firmly into an even layer. Really pack it down—otherwise the bars will fall apart.
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Drizzle the melted dark chocolate over the top.
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Freeze for at least 2 hours.
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Cut into 16 pieces and dig in!
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Store in the freezer.
A little extra
You can add a teaspoon of instant coffee or a few berries to the mixture.
