Protein Breakfast Bars recipe

This Protein Breakfast Bars recipe is perfect to make for a busy week ahead, packing in plenty of nutrients. The seeds are the star of the show here, and we’ve added beetroot powder as it goes brilliantly with the cacao, but you could try also try using matcha powder.

Protein Breakfast Bars recipe
Makes 10 bars

Ingredients
100g pumpkin seeds
80g flaxseeds
180g soft pitted dates
120g soft dried apricots
2 tablespoons extra virgin coconut oil
1 tablespoon cacao powder
1 tablespoon beetroot powder
Pinch of sea salt
50g melted cacao (optional)

Method
Line a small baking tin with baking paper.

Place the pumpkin seeds in a food processor and grind just for a couple of seconds. Pour the chopped seeds into a large mixing bowl and combine with the flaxseeds.

Put the dates, apricots and coconut oil into the food processor and process until you have a paste. Combine the date paste with the seeds and add the cacao powder, beetroot powder, if using, and sea salt and stir until the mixture sticks together.

Press the mixture into a the prepared tin, then place in the freezer for at least 2–3 hours. Remove from the tin and peel off the paper. Cut into small bars and drizzle over the melted cacao, if using.

The bars will keep in the refrigerator in an airtight container for up to a month, ready to eat whenever you need one.

The Cacao Cookbook is published by Aster, £10. Photography by Issy Croker

The Cacao Cookbook

Check out our Ultimate guide to nutrition for handy tips and tricks. We’re also crushing on these Apricot, coconut and cashew energy bars.