- 1-pound can of Beans, drained and rinsed (or 1.5 cups cooked beans)
- ½ cup Binder
- ¼ cup Sweetener
- ¼ cup Soft Sweet Fruit
- 1 teaspoon of Extract (optional)
- 1 teaspoon of Dry Spice (optional)
- ¼ teaspoon Sea Salt
- 1.5 cups of Oats (you can toast them if you want but I can’t tell the difference)
- 1 cup Dry Base Ingredient (try a combination of Complement Protein or other protein powder with a flour of choice for extra protein)
- 1 cup Stir-Ins
Note: Want an extra boost of protein? Add 1 cup of Complement Protein in place of 1 cup Dry Base.
In a food processor, combine beans, binder, sweetener, soft fruit, extract, spice, and salt until smooth. Add the oats and dry base ingredients and pulse just to combine. Add stir-ins and pulse again just to combine. If the consistency seems spreadable, you’re good. If it’s too dry, add 1/4 cup of water; if it’s too runny, add an additional 1/4 cup of the dry base ingredient.
Grease 13×9 pan with baking spray or rub with 1 tablespoon oil, then spread mixture into the pan.
Bake at 350 degrees for 15-18 minutes.
Note: You’ll have the most success if you use unsalted, unsweetened versions of the ingredients, and control the sweetness and saltiness through the sweetener and added salt.
This recipe is inspired by Christine’s homemade energy bar recipe.
Read the blog post where this recipe originally appeared: The Ultimate Homemade Vegan Energy Bar Formula