The ‘power cube’ was an early recipe generated by a practical need for a healthy quick fix protein kick after a gym session. They were first conceived as bars with the intention of a being a healthy cereal bar but the consistency was denser and soft (not dry and crisp) lending itself to a flap-jack style bite sized cube.
Thus, the 'Power Cube' was born!
I feel these bars could be a bit ‘Marmite’ in that you’ll either love em or hate em! The notion behind the cube was less ‘treat’ and more ‘nutrition’ but over the weeks and months I have refined the recipe to my own personal tastes, and so I happen to love them! My family members however do not proclaim these to be among my best work (but again, let me remind you of their reason for being, so best not compared to an indulgent cake!) They are very flexible and accommodating so feel free to change things about and throw in what you fancy- the idea being you get a dense protein rich oaty bar as the end of it!
These bars are rich in a balance of protein fats and carbs and so are also great to grab on the run when you are not sure when you will next be eating or to have a couple tucked away in your bag in case of emergency as a mini meal replacement! The cubes are also raw further boosting their nutritional status.
Recipe: No-Bake Protein Power Cubes
Makes a 20x25cm tray cut into 25 cubes.
- 400g oats
- 30g dessicated coconut
- 30 hemp seeds (other small or ground seeds can be used)
- 1/4 cup cocoa powder
- 1 tbs ground ginger or cinnamon (optional)
- 150g isolated soy protein powder (Note: any mild flavoured plant protein blend would work)
- 3 tbs almond butter
- 3 tbs smooth peanut butter (or use all PB or almond if preferred)
- 1 ripe banana- mashed
- 1 tbs vanilla essence
- 2 tbs agave syrup
- ½ tsp stevia
- Approx ¼ cup soy milk or other non-dairy milk (just enough to hold the mixture together well)
Mix dry ingredients together in a large bowl. Mix and mash wet ingredients together in a smaller bowl. Add wet ingredients to the dry and mix together adding as much soy milk as needed to create firm sticky dough. Firmly press the mixture into a 20x25 cm tray (or whatever similar size you have). It is easiest to line the tray with baking parchment as this will then simply lift out when ready to cut. Place the tin in the fridge for an hour (or longer) to firm up. When firm cut into cubes and store in the fridge. The cubes will keep for a week or more in the fridge and also freeze well.
I like to make ‘gingery’ power cubes as I love ginger but feel free to vary the spices and cocoa content to your own preference.