Tis the season for all things dark and scary. Voodoo, ghosts, graveyards, etc., etc. In the midst of all this spooky talk, I have a confession:
I don’t like Halloween.
There. I said it. I should qualify that statement by saying that I adore costumes and any excuse for a party. But I have zero interest in skeletons, bats or anything that jumps out and spooks me. Vore tried to turn a scary movie on last night and I squashed that plan in a hurry. Why would I choose to be frightened? Insanity!
The food aspect of Halloween? Now that is something I can get behind! I’m not the world’s largest candy eater, but I ❤ a baked good.
In the spirit of my least favorite holiday, I made a little hocus-pocus in the kitchen using the ultimate Halloween ingredient: pumpkin! I loaded these protein bars down with nutrient dense fruits, grains and even a little black magic. (That’s my code word for molasses!)
According to my calculations, these bars are about 155 calories, 7.5 grams of good fat and 9 grams of protein. The sugar is in check at a meager 8 grams. The bars are moist, spicy and delicious. If you like a sweeter bar, add in a tablespoon or two of brown sugar or stevia. Happy haunting!
Black Magic Bars
1/2 cup oats
1/2 cup vanilla flavored brown rice protein powder
1/4 cup shredded, unsweetened coconut (I use this.)
1/4 cup flax meal
1 teaspoon baking powder
1 teaspoon arrowroot starch
2 teaspoons pumpkin pie spice
8 dried figs, stems removed
3/4 cup canned pumpkin puree
1 tablespoon coconut butter
3 tablespoons black strap molasses
1/4 cup finely diced walnuts
This is a “dump it in the food processor” kind of recipe. Ready? Here we go:
*Add the oats to a food processor and pulse for a few seconds, until the oats are getting close to a flour, but still a little chunky.
*Add the protein powder, coconut, flax, baking powder, arrowroot and pumpkin pie spice. Pulse two or three times to combine.
*Add the remaining ingredients and process until everything is well combined and the figs are down to little chunks. Stir in the walnuts by hand.
*Add the batter to a 8 count mini-loaf pan.(I think an 8×8 pan would work.) Bake at 350 for 18-20 minutes. Allow them to cool in the pan, then enjoy! Store leftovers in the fridge.