Protein Breakfast Bars Recipe

The seeds are the star of the show here, and we’ve added beetroot powder as it goes brilliantly with the cacao, but you could also try using matcha powder.


10 bars


  • 100g pumpkin seeds
  • 80g flaxseeds
  • 180g soft pitted dates
  • 120g soft dried apricots
  • 2 tbsp extra virgin coconut oil
  • 1 tbsp cacao powder
  • 1 tbsp beetroot powder
  • Pinch of sea salt
  • 50g melted cacao (optional)


1. Line a small baking tin with baking paper.

2. Place the pumpkin seeds in a food processor and grind just for a couple of seconds. Pour the chopped seeds into a large mixing bowl and combine with the flaxseeds.

3. Put the dates, apricots and coconut oil into the food processor and process until you have a paste. Combine the date paste with the seeds and add the cacao powder, beetroot powder, if using, and sea salt and stir until the mixture sticks together.

4. Press the mixture into the prepared tin, then place in the freezer for at least 2–3 hours.

5. Remove from the tin and peel off the paper. Cut into small bars and drizzle over the melted cacao, if using. The bars will keep in the refrigerator in an airtight container for up to a month, ready to eat whenever you need one.

Recipe courtesy of The Cacao Cookbook: Discover the health benefits and uses of cacao, with 50 delicious recipes published by Aster Books, £10. Photography by Issy Croker

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