Raw Vegan Mint Choc Power Bars (Sugar, Dairy & Wheat Free)

These homemade power bars are from www.thisrawsomeveganlife.com and are full of healthy fats and proteins from seeds, dried fruit, nuts, coconut and oats. They taste great and are the perfect food to refuel fast after the gym or a pick me up during the afternoon slump.

Each bar (if you end up with 7 bars) has: 40% of your RDI for Omega 6's, 21% of your proteins, 46% of your vitamin K, 16% of your vitamin E, 23% of your vitamin B1, 21% of your vitamin B2, 24% of your iron, 65% of your manganese, 43% of your magnesium, 52% of your fibre so you can't be bad to that.
Makes 7 super big bars, probably 14 servings
2 tablespoons lemon juice
1 cup gooey Medijool dates (pitted)
1 heaping tablespoon almond butter
1/3 teaspoon Himalayan salt
1/4 cup raisins
1 teaspoon vanilla extract
1/3 cup coconut oil
1/4 cup water
1 cup rolled oats
1/4 cup pumpkin seeds
1/4 cup ground flax seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
1/4 cup sesame seeds
1/4 cup cacao nibs

Chocolate mint coating:
1/4 cup cacao powder
2-3 drops peppermint essential oil
Scant 1/4 cup maple syrup
1/4 cup coconut oil

Baobab drizzle (optional):
2 tablespoons baobab fruit powder
2 tablespoons maple syrup
2 tablespoons coconut oil

To make the bars: blend the lemon juice, dates, almond butter, salt, raisins, vanilla, coconut oil and water into a thick caramel-like mixture. Throw all the dry ingredients (seeds, oats and cacao nibs) into a large bowl. Scoop the caramel mixture into the dry ingredients and mix in until you have a sticky mass that holds its shape and doesn't crumble. Essentially you're using the caramel mixture to bind together the dry ingredients. Press into a lined standard bread loaf pan and let sit in the freezer for at least a couple hours or until solid. Once solid, slice into bars or squares (whatever you like).

To make the chocolate: melt the coconut oil then stir the other ingredients into it until you have liquid mint chocolate. Dip the solid bars into the chocolate and set them on a cooling rack or lined backing pan, then pour the remaining chocolate over the bars so they are double coated. Leave in the fridge or freezer to harden the chocolate while you make the baobab drizzle.

To make the drizzle: melt the coconut oil then stir in the rest of the ingredients, it ends up looking like caramel! Drizzle over your chocolate-coated bars and put in the fridge overnight. Enjoy!