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.
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 Carly’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
- Date and Brazil raw energy bars via Rachel Cotterill
- Fruit and nut bars via We Don’t Eat Anything with a Face
- Ginger and cocoa rawnie via The Tofu Diaries
- Oaty chocolate truffles via Tin and Thyme
- Peanut butter granola squares via Veggie Inspired
- Roasted hazelnut bliss balls via Tin and Thyme
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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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Malted SuperFood Bars – The Recipe
Malted Superfood Bars with Mango and Coconut Chocolate
- 4 tbsp malt extract
- 2 tbsp toasted almond butter
- 50 g (4 tbsp) coconut oil
- 50 g walnuts - roughly chopped
- 25 g pumpkin seeds
- 25 g sunflower seeds
- 25 g sesame seeds
- 25 g hemp seed
- 25 g linseeds
- 50 g dried mulberries
- 25 g goji berries
- 50 g puffed quinoa
- 50 g puffed amaranth
- 50 g mango and coconut dark chocolate (or chocolate of choice)
- 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.
- Toast the walnuts over a medium heat in a dry frying pan for a few minutes until fragrant and golden.
- Pour into 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.
- Add the rest of the dry ingredients except the chocolate to the bowl and stir to mix well.
- 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.
- 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.
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