This recipe is presently being featured at our in-store product demonstrations.
Now, you can make it yourself.
Ingredients
1 cup cooked Avion Harvest lentils
1 cup dates, pitted
1 cup almond butter or peanut butter, natural, unsalted
1 tsp pure vanilla extract
1/2 tsp cinnamon
Toppings: 3 Tbsp each of:
dried cranberries,
unsweetened semi-sweet chocolate chips (vegan or dairy-free if desired)
chia seeds coconut chips
1/8 tsp salt
Instructions
Add the lentils and dates to a food processor and blend until smooth.
Add the nut butter, vanilla, cinnamon and salt and mix until combined.
Add half of the toppings and mix until just combined.
Line a baking pan with parchment paper and pour in the energy bar mixture. Distribute it evenly with a spatula.
Sprinkle the remaining toppings over the bars. Cover with another layer of parchment paper and press down to make sure the toppings stick.
Place the bars in the fridge for at least 20 minutes. Slice into 32 bars (8×4 bars) and store in the fridge. Try not to eat them all in one sitting!
- 1 cup cooked Avion Harvest lentils
- 1 cup 1 cup dates pitted
- 1 cup almond butter or peanut butter natural, unsalted
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- dried cranberries
- unsweetened semi-sweet chocolate chips (vegan or dairy-free if desired)
- chia seeds
- coconut chip
- 1/8 tsp salt
- Add the lentils and dates to a food processor and blend until smooth. Add the nut butter, vanilla, cinnamon and salt and mix until combined. Add half of the toppings and mix until just combined. Line a baking pan with parchment paper and pour in the energy bar mixture. Distribute it evenly with a spatula. Sprinkle the remaining toppings over the bars. Cover with another layer of parchment paper and press down to make sure the toppings stick. Place the bars in the fridge for at least 20 minutes. Slice into 32 bars (8x4 bars) and store in the fridge. Try not to eat them all in one sitting!
