image & recipe by @nathaliesader
Packed with plant protein, oats, hemp hearts and cacao, and topped with berry-infused agar agar, a dairy-free substitute for gelatin derived from a South East Asian seaweed, this is the ultimate food bar.
DRY INGREDIENTS
3 scoops NOURISHING PLANT PROTEIN Peruvian Chocolate
3 cups rolled oats
½ cup hemp hearts
¼ cup raw cacao nibs
1 teaspoon spirulina powder
Small pinch of sea salt
WET INGREDIENTS
½ cup almond butter
½ cup raw agave syrup
1 tsp vanilla extract
JELLY
2 cups fresh strawberries
1 cup fresh raspberries
5 tablespoon raw agave syrup
Pinch of sea salt
2 tablespoon agar agar flakes
Toast the oats for 10 minutes on medium heat, in a skillet, stirring from time to time.
Transfer them to a shallow tray and let them cool a bit before adding the other ingredients.
In a big bowl add all the dry ingredients together and mix until well combined.
Add the wet ingredients and mix well until a stick-together mixture forms, like a dough.
Using a 7 x 7-inch cake pan, press down the oats mixture and even it out using your fingers and the palm of your hand.
Place in fridge.
To make the jelly, blend together all the jelly ingredients into a high-speed blender until smooth.
Pour the mixture into a saucepan with the agar agar flakes and bring to a boil. Let simmer for 5 minutes, stirring continuously.
Transfer to a bowl and let it cool to 85°F/ 29°C. Pour the jelly over the oat mixture and spread evenly.
Pat the pan couple times to remove bubbles and even the surface. Freeze for 30 minutes then refrigerate until it is time to cut and serve. Use a sharp knife to cut slices.
Keep them covered in a container for couple days or freeze for 2 months.
MAKES 21.
