What would I take on a vegan road trip?
I had tried them in the past and loved them, but always found them to be a bit too pricey for me. However, after buying other brands that barely filled me up or left me with a sugar crash, I decided that paying the extra however many cents was totally worth investing in Macro Bars.
These babies are not only delicious, but they’re filling! For a vegan on the go, this is an important quality in a bar. If you can’t fill up on one of these in between meals, you will be miserable and starving. I’ve managed to run 8+ hours on just one of these bars alone. They really are a meal replacement, especially if they contain protein.
I decided to try to create my own Macro Bar at home. The ingredient list is pretty short and simple, which is another reason why I love them. They don’t have any artificial fillers, soy isolate, or any preservatives. They’re very easy to digest and they come in many different flavors to suit your mood and palate. They even have nut-free flavors for those with allergies! ^_^
I chose one of my favorite flavors to recreate (and their most popular): Protein Pleasure (peanut butter chocolate chip). It’s abolutely delicious, rich and decadent without being too sweet. Sounds like a winner to me! If you have a peanut allergy, definitely sub the peanut butter/peanuts with sunflower butter/seeds. That sounds like it would be just as delicious. You can go ahead and save me one, too. 😉
Homemade Macro Bars
Yield: about 8-10 bars (depending how you cut them)
Free of: Soy*, Gluten, Nut*
*Sub soy-free chocolate chips and seeds/seed butter
- 2 cups peanut butter, smooth
- 1/3 cup liquid sweetener (brown rice syrup, maple syrup, coconut syrup…)
- 2 Tb vegan protein powder
- 1 cup puffed/crispy brown rice cereal
- 1/2 cup peanuts, raw
- 1/2 cup vegan chocolate chips
- Mix all ingredients except sweetener and chocolate chips in a food processor.
- Pulse the processor until mixture starts to come together. Let the blades run until the mixture becomes a semi-smooth dough, where some tiny chunks are still visible but the mixture sticks together well.
- Add the liquid sweetener and run until the mixture becomes even more smooth and pulls away from the sides.
- Add the chocolate chips and Pulse to chop them up a little, but you still want them to be mostly whole.
- Pour the mixture onto a parchment-lined flat surface (like a sheet tray or cutting board).
- Put another piece of parchment or aluminum foil on top of the mixture.
- Using a rolling pin, roll your dough out to an even thickness that you desire. Mine was about 1/2″.
- Cut bar shapes of any size you prefer. Store them in air tight containers in the fridge or freezer. Bring them along anywhere! 😉