Spirulina Energy Bars

with thanks to Kelly Gibney - Bonnie Delicious Blog

These bars make an excellent breakfast or snack on the run. Full of healthy fats and just lightly sweet, this is smart snacking. 

Makes 12 -16 bars

  • 1 ½ cups raw or activated almonds
  • 5 tablespoons chia seeds
  • 1 cup unsweetened puffed rice or millet
  • ¼ cup sesame seeds
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1 cup coconut threads (preferably organic to avoid preservatives)
  • 1 tablespoon Matcha Matcha Culinary Grade
  • 1 heaped teaspoon spirulina powder
  • ½ cup rice malt syrup
  • 1 teaspoon good quality vanilla extract
  1. Preheat oven to 170 degrees celsius
  2. Place the almonds in a food processor or blender and blitz until the texture of course breadcrumbs. 
  3. Place all dry ingredients (including matcha and spirulina) into a large bowl and stir well. 
  4. Place rice malt syrup into a small saucepan and place over a low heat until runny.
  5. Pour over the other ingredients and fold through well with a large spoon. 
  6. Use your hands to press into a small slice tin (measuring 12 x 30cm) lined with baking paper. 
  7. Use the back of a spoon to smooth out the top. 
  8. Back for 35 minutes until lightly golden. Do not attempt to cut until completely cool.

Store in the fridge in an airtight container for up to a week.
Can be frozen