• ¾ cup fresh or soaked dried dates
• ½ cup chopped mango
• ¼ cup macadamia nuts
• ½ cup (2 servings) of Vega Whole Food Smoothie Infusion
• ½ cup soaked or cooked quinoa or buckwheat
• ¼ cup shredded coconut
• 1 tsp lemon zest
• 1 tsp cinnamon
• sea salt to taste

Procedure

In a food processor, process all ingredients until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time. Generally, if I'm making them specifically to be eaten during physical activity, such as long training rides, I'll blend the mixture until it is smooth, as this will reduce the amount of chewing required. However, for variety, I'll also be sure to make a few batches at the same time that are crunchier, to eat as a regular snack.

Remove mixture from processor and put on a clean surface. There are two ways to shape the bars: You could roll it into several balls, or shaped into bars.

To shape into balls, use a tablespoon or your hands to scoop the mixture (however much you like to make one ball); roll between the palms of your hands.

To shape as bars, flatten the mixture on the clean surface with your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars. Alternatively, form mixture into a brick; cut as though slicing bread.

As the bars dry, they become easier to handle.

Each recipe makes approximately 12 x 50g bars.