Malted Superfood Bars: Vegan Energy Boosts
These malted superfood bars with mango and coconut chocolate are just what you need to give a boost to flagging spirits or body. They’re vegan, almost refined sugar free and are loaded with so many nutritious ingredients, you’d be hard pressed to stop bouncing around with energetic abandonment once you’ve consumed one.
Whilst I was perusing At Home in the Whole Food Kitchen by Amy Chaplin, I spotted a recipe for golden amaranth superfood bars. Well how exciting. I absolutely had to make these. I went for it and actually stuck to the recipe. They were very good, but I found the hemp seeds rather unpleasantly husky and the bars very crumbly, which made them difficult to cut and eat.
So for this recipe, I went my own way. These malted superfood bars thus bear only a passing resemblance to the original.
Malted Superfood Bars
I didn’t want my bars overwhelmed with hemp seeds, so I used less of them. In order to overcome the crumbly nature of the original bars, I decided to add some coconut oil to the mix. Along with this I included a host of other added extras.
I also had a We Should Cocoa challenge to prepare for. So as the chosen ingredient this month is malt, I thought malt extract would be the ideal sweetener and would also help hold the bars together.
As chocolate is an integral part of the challenge, a chance to use a bar of Divine’s mango and coconut chocolate was too good an opportunity to miss. I used half of the 100g bar, which meant I was able to savour the rest unadulterated. And a very nice bar it proved to be. You could, of course, use any fruit or nut dark chocolate bar that grabs your fancy.
I’d already got a vague idea about what I was going to put in my superfood bars. For instance, I made sure some of the ingredients were included in my order with wholefood suppliers Suma: roasted almond butter from Carley’s, the above mentioned mango and coconut chocolate bar, dried mulberries, pine nuts, hemp seeds and quinoa pops.
In the end I used the pine nuts in one of my many batches of wild garlic pesto. However, I think their delicate flavour might have been lost in these bars anyway. I happened to have some amaranth pops left over from making the original recipe, so I used those along with the quinoa pops. But it’s fine to only use quinoa pops if that’s what you have.
The bars turned out to be slightly sticky, chewy and crunchy, with bursts of different flavours coming through in every mouthful. An undertone of toothsome maltiness held it all together. With their understated sweetness, mix of flavours and textures, these vegan energy bars were a real hit.
I’m not sure they can raise the dead, but my mother’s cold started to wane after eating one. Coincidence? Who can tell?
Other Vegan No Bake Recipes You Might Like
- Chocolate almond rice bubble slice via Green Gourmet Giraffe
- Chocolate puffs via Tin and Thyme
- Fruit and nut bars via We Don’t Eat Anything with a Face
- Oaty chocolate truffles via Tin and Thyme
- Peanut butter granola squares via Veggie Inspired
- Roasted hazelnut bliss balls via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these malted superfood vegan bars, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Vegan Malted Superfood Bars. PIN IT.
Malted SuperFood Bars – The Recipe
Malted Superfood Bars with Mango and Coconut Chocolate
Ingredients
- 4 tbsp malt extract
- 2 tbsp almond butter
- 50 g coconut oil (4 tbsp)
- 50 g walnuts roughly chopped
- 25 g pumpkin seeds
- 25 g sunflower seeds
- 25 g sesame seeds
- 25 g hemp seeds
- 25 g linseeds (flaxseeds)
- 50 g dried mulberries
- 25 g goji berries
- 50 g puffed quinoa
- 50 g puffed amaranth
- 50 g dark chocolate (I used mango and coconut)
Instructions
- Place the malt extract, almond butter and coconut oil in a small saucepan and set over a gently heat until everything has melted. Stir to mix and allow to cool a little.4 tbsp malt extract, 2 tbsp almond butter, 50 g coconut oil
- Toast the walnuts over a medium heat in a dry frying pan for a few minutes until fragrant and golden.50 g walnuts
- Transfer the walnuts to a large mixing bowl.
- Toast the pumpkin, sunflower and sesame seeds for a few minutes in the same pan until the seeds start to pop. Add to the bowl.25 g pumpkin seeds, 25 g sunflower seeds, 25 g sesame seeds
- Add the rest of the dry ingredients except the chocolate to the bowl and stir to mix well.25 g hemp seeds, 25 g linseeds (flaxseeds), 50 g dried mulberries, 25 g goji berries, 50 g puffed quinoa, 50 g puffed amaranth
- Pour in the malt mixture and mix with the dry ingredients until everything is coated. I found using two spoons together worked well to do this.
- Add the chocolate last, so it doesn’t melt and stir in.50 g dark chocolate
- Press the mixture into an 20cm (8″) sq silicon mould or oiled tin.
- Leave to set in a cold place for an hour or two.
- Cut into 18 bars.
Notes
Nutrition Estimate
Sharing
These malted superfood bars with mango and coconut chocolate are my fourth recipe for the Suma Blogger’ Network.
They are also my entry to this month’s We Should Cocoa, which is being hosted over at Green Gourmet Giraffe. Johanna has chosen malt as this month’s ingredient to pair with chocolate.
And as these bars should last a few days after the day of preparation, I’m submitting them to Cook Once Eat Twice with Corina at Searching for Spice
These look fantastic and just the thing for continuing to use my malt syrup 🙂
They are fantastic kari. So many flavours and textures going on.
These sound delicious, far too good to be healthy! My health bars a re too crumbly although very tasty. Im going to have to give these a go. GG
The first batch of these I made were also too crumbly GG, but these seemed to work well.
These like they would be super with an afternoon cup of redbush tea!
Oh yes indeed Heidi, I’m a fan of redbush tea too.
Wow, you’ve packed a lot of superfood goodness into these! But they look so tasty too 🙂
Yes, best of both worlds I reckon – healthy, tasty and also satisfying 🙂
These look super healthy and delicious for a treat without the guilt.
Exactly Nayna and they are so chewy that it takes a while to eat them which is also a bonus.
These look wonderful – I love that enormous list of seeds! 😀 These would be great for a road trip.
I suspect I missed a trick and should have put a few more seeds in, but hey!
wow, there’s a lot going into this but they look SO good… i’m totally into health bars at the moment and will have a go at these… my issue is that I can’t just eat one and then they’re less healthy and more like a treat!
As you know I’m a bit of a gannet, but even I find that one of these is enough – for a while at least. They take a while to eat as they are so chewy and then your sort of realise you don’t need any more.
My kiddo got a cold I need to get – can you put us a few in the post to try. I promise to not eat them all myself if you do. 😀
Hehe, these are so easy Bintu you can knock them up in five minutes flat – almost!
All those awesome seeds! I love these bars and NEED a couple of them since I am just done with my morning workout.
Ah yes, they would be perfect for a post workout pick-me-up Angie 🙂
Wow these look really delicious as well as healthy – I have a thing about seeds and I really need to try adding some malt extract to bars like this because I have a tin that needs loving! Thanks for linking up the chocolate almond slice and forr linking up to We Should Cocoa
I’m so glad you chose malt Johanna. I don’t think I’d ever have thought of this otherwise and using malt extract as the sweetener / binder has proved to be a great success.
These look so good!! Thanks for linking up to my granola bars! Sharing!
Thanks Jenn. I’m finding all these relatively healthy bars really exciting.
I love these, and love the inclusion of the puffed amaranth. Lovely flavours here.
Thanks Helen. I was so excited when I first came across puffed amaranth – quiona pops are rather old hat 😉
Hello they look great. I have never heard of quionoa pops or amaranth! I assume it’s not the same as quinoa you cook?
No abused malt before either so will have to shop before making these! Good t9btey news things. Even if they are only new to me!
I love discovering new ingredients. They’re like healthy versions of rice crispies, only made from quinoa or amaranth. Quinoa pops are fairly easy to get hold of, but amaranth pops might be a bit more difficult. You can always use just quinoa pops. Malt extract is fabulous stuff. It’s the main ingredient in malt loaf. Any good health food store should stock everything.
These sound such a healthy super energy boost Choclette, a perfect pick me up and some really interesting ingredients too
Thanks Kate. I’ve been slumped in front of the computer for so long, I think I’d better go get myself one 😉
Thanks Lisa, they really are quite amazing and they’re lasting quite a long time too 🙂