You might say I have a bit of a thing for power bars. But even after writing a whole book on the subject, I couldn’t stop myself from creating another. All modesty aside, these are crazy-good. Chewy and fudge like, but also crunchy (from the speckles of chia seeds and toasted pepitas) and fruity (from the red flecks of tart-sweet dried cherries), they are unlike any power bar you’ve had before now.
- Yield: 10 Bars
- 1 cup (120 grams) chickpea flour
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ cup pepitas (green pumpkin seeds)
- ½ cup well-stirred tahini
- 0.33 cup honey
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup dried tart cherries or dried cranberries
- ¼ cup chia seeds
- Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper or foil, leaving a 2-inch overhang on two opposing sides.
- Spread the flour, flaxseed meal, and pepitas on a large rimmed baking sheet. Bake for 7 to 9 minutes, shaking halfway through, until toasted and fragrant.
- In a medium bowl, combine the tahini, honey, milk, vanilla, and salt until blended and smooth. Add the chickpea flour mixture, dried cherries, and chia seeds, stirring until well combined (it will be very thick and fudge like). Press the dough into the pan, using a spatula to smooth the top.
- Cover and refrigerate at least 1 hour, until firm. Hold on to the foil to remove the dough from the pan. Peel off the foil and cut into 10 bars.