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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Bonk Bars

Bonk Bars
Bonk Bars
Bonk Bars

For those of you who don’t know what the bonk is, welcome to the club! The bonk is a term I first heard when I started long distance cycling- the moment you lose all will to go on,
drained of energy and you hit the wall this is referred to as the bonk! I create these bars a
long time ago for triathlon training to avoid getting that cursed bonk and they seriously
work! They’re a high energy snack for busy bodies who need to be alert, energised and
pumped. It’s a super easy recipe and method check out how they’re made here. The base is almost a chewy light chocolate sponge with a crisp smooth layer of dark chocolate it will
become your new saviour snack indeed! I really hope you try these bars out- I even make
them for long day filming so I’m buzzing. If you recreate these don’t forget to let me know

Bonk Bars

Ingredients
  • 300g oats
  • 300g dried dates
  • 12 tbsp. unsweetened almond milk
  • 3 tbsp. cacao powder
  • big pinch of salt
  • 1 tsp. vanilla
  • 80g Dark Chocolate choc melted
Method
  1. In a food processor blend the oats into a flour, add the dried dated and blend until the dates are broken into tiny pieces almost not visible (the mix will have turned to a brownish flour colour).
  2. Add the cacao powder, almond milk salt and vanilla and blend into a thick heavy dough.
  3. Spoon the mix into a lined bread tin and smooth out over the top. Drizzle over with the
    melted chocolate.
  4. Place in the freezer (15-20 minutes) or fridge for 45 minutes to set.
  5. Tip when cutting into bars, heat the knifes so it slides through the hardened chocolate without cracking it.

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