Homemade vegan treats to fuel your next adventure

If you’re an avid outdoor adventurer, munching your fill of store-bought energy bars can turn pricey. Yet it’s just so simple and easy to make a big ol’ batch of bars yourself. Be in the vanguard: Design them with your favorite flavors and load them with only good stuff — no hidden nasty ingredients or refined sugar.

When heading out to the crag, pull a few of these out of the freezer and wham, bam, thank you, ma’am, you’re ready to roll. No need to be stingy, either — grab bars for you and adventurous pals.

An ambrosial amalgamation of vegan treats. Photo: Clementine Gray

Make them customizable — a random blend of ingredients catered to your tastes. If you only have peanut butter instead of almond, prefer flax instead of pumpkin seeds, no need to fret — just opt for what suits you.

Once cooked or pressed into shape, pile the bars in a snug jumble in an airtight container in the freezer. They’ll last for a couple of months.

Quinoa and hempseed bars

Don’t lag on the crag. A couple of these will refuel you in no time. Photo: Clementine Gray

These bars are a sensory game-changer: They look great, but taste even better. The quinoa provides a firm crunch and the hempseeds are amazingly nutritional, as 25 percent of their calories are from high-quality protein.

You’ll need:
1/2 cup quinoa
1 cup dates
1/2 cup cashews
1/4 cup pumpkin seeds
A sprinkle of green tea (optional, but can add an interesting kick)
1/4 cup hemp and pumpkin seeds to decorate

Throw everything except the quinoa in the food processor and blend until tacky to the touch. Add the quinoa and, if using, sprinkle in some green tea; mix well. Press into a tin, then decorate with hemp and pumpkin seeds. Pop in the freezer to set.

Carrot-cake bites

Who said vegans can’t eat cake? Photo: Clementine Gray

These morsels are whorled with nutmeg — great for oral health and detoxifying the liver and kidneys. Plus, the turmeric is a great antioxidant.

You’ll need:
2 cups grated carrot
1 cup dates
1 cup almonds
2 tablespoons cinnamon
1/2 teaspoon nutmeg
Pinch turmeric
1/2 cup flaxseeds
1/4 cup dessicated coconut, flaxseeds or cacao to decorate

Throw the carrot, dates and almonds into a food processor and blend until combined. Add in the spices and flaxseeds. When all is smoothly blended, shape the sticky batter into balls. Roll in coconut, flaxseeds or cacao to decorate, and pop into the freezer until needed.

Peanut butter and cacao truffles

Guaranteed to send you nuts (with joy). Photo: Clementine Gray

A cluster of energy that tastes like a truffle. After a few of these, you’ll be soaring up the stone.

You’ll need:
1 cup peanut butter
1 cup dates
1/2 cup cacao
Big pinch sea salt

Throw dates and peanut butter into a food processor and blend. Chuck into a bowl, add in half of the cacao (or adjust to taste) and the salt. Mix it up. When the mix is pliable enough to roll, squeeze into balls and pop into the freezer to set for four to five minutes. Roll balls in the remaining cacao and leave in the freezer until ready to munch.

Sweet potato and ginger bars

A helping hand is great for photos and for eating all these treats. Photo: Clementine Gray

The ideal immune-system booster, these little bars of goodness contain sweet potato, which is rich in beta carotene, a major antioxidant, as well as ginger, a potent anti-inflammatory. Eat these to keep climbing day in, day out.

You’ll need:
1 cup sweet potato
1 cup peanut butter
1 cup oats
1/2 cup nuts (almonds, cashews — whatever tickles your fancy)
1/2 cup pumpkin seeds
1/2 cup candied ginger (opt for 2 teaspoons ginger powder if you want a refined-sugar-free option)
2 tablespoons cinnamon
Pinch sea salt
1/2 cup dessicated coconut to decorate

Heat the oven to 300°F and line a baking tin with parchment paper. Peel and chop the sweet potato and throw it into a pan of boiling water. When the potato breaks easily with a fork, drain and pop a cup of potato into a food processor. Blend until smooth.

Add the rest of the ingredients except the candied ginger and blitz. (If using powdered ginger, add with the rest of the ingredients.) Throw in the candied ginger and blend quickly, just until it combines into the mix.

Spread the mix in the tin, then bake for around 30 minutes or until firm to the touch. Pop it out of the tin, cool and then press in coconut to decorate the top. Freeze until needed.

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