High Protein Energy Bars – Quinoa, Pumpkin Seed & Pistachio


  • Base
    • 25g (1 cup) of Infinity Foods Puffed Quinoa
    • 12 Large Medjool Dates
    • 80g of your favourite peanut butter
    • 17g of chopped Infinity Foods Pistachios
    • 60g of Infinity Foods Austrian pumpkin seeds
    • A splash of water
  • Topping
    • 150g of Dark Chocolate
    • A Handful of Pistachios & Pumpkin seeds
    • A big pinch of Celtic Sea Salt
  • 20 mins
  • Easy
  • 10 bars
  • vegan-icon

These high protein energy bars are so easy to make – we just had to share.

They are packed with dates rich in iron, loads of protein from the quinoa, seeds and nuts, a sprinkling of Celtic sea salt for much-needed electrolytes and of course all wrapped in chocolate for… Well, why not?



  1. Toast the puffed quinoa for 5-10 mins in the oven at 180C so it’s crispier and deeper in flavour – this is optional, but we think it’s a nicer touch.
  2. Add the dates, peanut butter and 2 tablespoons of water into a blender, pulse and mix until smooth.
  3.  Pour the date and peanut mixture into a bowl with the quinoa puffs, seeds and nuts and bring it all together – don’t be afraid to get your hands in there.
  4. Place this mixture into a paper-lined loaf tin or tray – pop it into the fridge to firm up.
  5. It’s chocolate melting time! You can do this with a Bain Marine, but we find it quickest popped into the microwave – in 20-30 second blasts and stir until all melted, make sure not to burn it.
    Pour the chocolate evenly over the chilled base mixture – before it sets, sprinkle the salt and scatter a handful of leftover pistachios and pumpkin seeds.
  6.  Return to the fridge to set – then cut into bars.