Recipe from THE VEGAN ATHLETE’S COOKBOOK. These tasty bars made with vegan protein powder are ideal recovery snacks. Each bar supplies 10g protein, plus plenty of fibre, B vitamins, vitamin E, calcium and magnesium. Wrap individually in film or foil and pop in your kit bag. You can swap the almond butter for your favourite nut butter, or substitute raisins for the chocolate chips if you prefer. Makes 12 bars Ingredients 125g rolled oats 125g almond butter 50g ground almonds 60g chocolate vegan protein powder 150g maple or golden syrup 3 tbsp mixed seeds ½ teaspoon cinnamon 50g chocolate chips Line a square 20cm square tin with baking paper or foil. Add the oats to a food processor and pulse until ground into oat flour. Add the almond butter, ground almonds, protein powder, maple or golden syrup, seeds and cinnamon. Process until the mixture starts to clump together then add the chocolate chips, and pulse just until they are incorporated. Transfer the mixture into the lined tin, pressing down firmly. Chill in the fridge for at least two hours before cutting into bars. The bars keep for up to five days in the fridge.
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