The health benefits of bee pollen are at best dubious. At best bee pollen is considered one of nature’s most completely nourishing foods. It contains nearly all nutrients required by humans and it is approximately 40% protein. At worst it’s an expensive date bar ingredient.
Either way I choose to include them in my date bars, which are delicious, nutritious and easy to make. Cut back on the dates if you want a less sweet snack.
- 2 tbsp bee pollen (optional)
- 1 cup pumpkin seeds
- 1 cup shredded coconut
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ¼ chia seeds
- 1 tsp sea salt
- 1 ½ cups BAM dates, pitted
- ½ cup apricots, dried
- ⅓ cup coconut oil
- ¼ high quality chocolate chips
- 1 teaspoon vanilla extract
- ⅓ cup sliced almonds
- 2 tbsp poppy seeds
- In a kick-ass 1960’s blender, pulse the pollen, seeds (except poppy), and coconut. Try to not over pulse the seeds.
- Add 1 cup of the dates, vanilla, coconut oil and salt to your blender or food processor and pulse for 30 seconds, and then add the rest of the dates and apricots slowly while the machine is running until the mixture is smooth.
- In a large mixing bowl add poppy seeds and sliced almonds and chocolate chips to date mixture, stir until well combined. Press the mixture evenly into a 8x8 glass baking dish, pressing firmly. Place in the freezer for about 30 minutes. Cut into bars and vacuum seal each serving separately. Store in freezer until ready for the back country
Wrap the individually cut bars in wax paper. Vacuum seal 2 bars together (1 serving) or 4 bars (2 servings). Store in freezer until ready to use.
- Curried Sweet Potato and Pumpkin Soup
- Killarney Bars