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These energy squares are the perfect thing before a workout or during a hike because they’re packed full of protein, fiber and healthy fats. They will keep you full, satisfied and give you lots of energy without making you feel like you hit a wall 15 minutes after eating them. Ditch the sports drink, eat a few of these instead.

Plant Powered Protein Squares [Vegan, Gluten-Free]

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Serves

16-20

Ingredients You Need for Plant Powered Protein Squares [Vegan, Gluten-Free]

  • 10 dried dates, pits taken out and simmered in 2 cups of water for 10 minutes
  • 1/2 cup cooked quinoa
  • 1/2 cup almond butter
  • 1/2 cup almond slices
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup chia seeds
  • 1 cup coconut flakes
  • 1/4 cup dried goji berries
  • 1/2 cup dried cherries
  • 1/4 teaspoon sea salt

How to Prepare Plant Powered Protein Squares [Vegan, Gluten-Free]

  1. After the dates have simmered, discard the water and add the dates to the food processor along with the cooked quinoa and the almond butter. Process these ingredients until you can’t spot any big chunks of dates. If you process them for a solid minute, you should be good to go.
  2. Add the rest of the ingredients to the food processor (almond slices, raw sunflower seeds, raw pumpkin seeds, chia seeds, coconut flakes, goji berries, dried cherries and sea salt).
  3. Pulse all of the ingredients together, stopping intermittently to press the ingredients down. This mixture will be thick and sticky and won’t fully process together. This is okay. As long as the mixture is semi mixed together it’s fine. We want the final product to have lots of crunchy bits, so processing it to a paste isn’t the goal. You just want to process it enough so that the almond butter is coating most of the mixture.
  4. When you feel you have achieved this, take the mixture out of the food processor and place it in a bowl. With your clean hands, mix everything together so that it comes together in one big ball.
  5. Place the ball on a clean surface and spread it out with your hands until you’ve formed a rectangle or square of your desired thickness. You can make them thick, thin or anything in between. It’s entirely up to you.
  6. Once you have it the way you want it, place a layer of parchment paper on a large plate, transfer the seed block (sexy, I know) to the plate and cover the whole thing with plastic wrap. Place in the fridge for an hour or two to set up.
  7. After an hour or two, take your creation out of the fridge, cut it into pieces and store them in the fridge in a container.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 3697 | Total Carbs: 300 g | Total Fat: 249 g | Total Protein: 160 g | Total Sodium: 650 g | Total Sugar: 142 g (Per Serving) Calories: 185 | Carbs: 15 g | Fat: 12 g | Protein: 8 g | Sodium: 33 g | Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Molly Patrick

See My Recipes

Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.

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