On-The-Go Ruby Rise Red Papaya Protein Bars

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Recipe courtesy of Panaceas Pantry

Base Ingredients

  • 1 ½ cups rolled oats, blended into a flour

  • ½ cup vegan protein powder (I used a vanilla one) 

  • ½ cup hemp seeds/hearts 

  • ¼ tsp salt

  • ½ cup natural peanut butter

  • ¼ cup pure maple syrup

  • ¼ cup coconut oil, softened or melted

  • 1 tsp vanilla extract

Base Method

  • Add everything to a mixing bowl and combine well. Turn dough into a lined cake tin (I used 20cm square) or a silicone mould. Set aside.

Topping Ingredients

  • 1 cup raw cashews, soaked in water 4 hours then drained

  • ½ Ruby Rise Red Papaya , flesh only (discard the seeds and skin)

  • ¼ cup lemon juice

  • ¼ cup coconut oil

  • 2 tbsp cacao butter

  • 20 grams dark chocolate

  • Optional- 5 drops grapefruit essential oil

Topping Method

  • Add coconut oil and cacao butter to a heat proof bowl. Set over a pot of gently simmering water and allow to melt. Once liquid, remove from heat and set aside to cool for 5 minutes.

  • Add all ingredients except the dark chocolate to a high-speed blender. Blitz until very smooth. Pour this over the base and set in the freezer for a few hours.

  • To finish, remove bars from freezer & cake tin. Melt the dark chocolate & drizzle over. Allow to defrost a little before cutting into serving sizes. Store in an air tight container in the fridge or freezer.