Protein Muesli Bars

• In advance: make the homemade cashew butter 40 minutes in advance (if you do not have any other nut butter available)
• Preparation time: 20 minutes
• Baking time: 45 minutes
• Total time: 1h 5 minutes

Ingredients

• 1 banana
• 210 g canned chickpeas, rinsed and drained
• 90 g cashew butter (homemade), or any other nut butter you fancy (homemade or not)
• 80 ml soy milk
• ½ tbsp maple syrup
• 6 dates (55 g), pitted
• 2 tsp vanilla extract
• 200 g gluten free oats (I used fine ones)
• ¼ tsp cinnamon
• 30 g pecans, cut into chunks*
• 40 g cashews, cut into chunks* 
• 30 g pumpkin seeds*

Method

• Preheat oven to 170 ̊C (fan-forced).
• Line a baking tray with baking paper
• In a food processor, add the banana, chickpeas, cashew butter, soy milk, maple syrup and vanilla extract and blend until smooth.
• Pour into a bowl, add the oats, cinnamon, nuts, and seeds and combine.
• Transfer to the baking tray.
• Flatten the mixture evenly to approximately 1 – 1 ½ cm thickness.
• Bake for around 45 mins, or until golden brown.
• Allow to cool before cutting into bars
• Enjoy!