Vegan Blackcurrant Energy Bars

Serves: 12

Preparation time: 10 mins

Cooking time: 25 mins

Total time: 35 mins

Recipe from the Blackcurrant Foundation 


Bottom layer:

  • 1 large beetroot, cooked and peeled
  • 3 bananas
  • 175g oats
  • 3 tbsp maple syrup
  • 100g nuts (try a mixture of almonds and hazelnuts)

Top layer:

  • 70g blackcurrants (fresh or frozen)
  • 45g oats
  • 50g nuts, roughly chopped (try a mixture of almonds and hazelnuts)
  • 50g seeds (try a mixture of linseeds, pumpkin and sunflower seeds)
  • 1 tbsp maple syrup
  • 50ml almond milk (plant milk of your choice)


  1. Preheat the oven to 180C / 350F / Gas Mark 4.
  2. Prepare the bottom layer – in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, syrup and nuts and pulse a few times until finely chopped (but not a completely smooth paste).
  3. Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin.
  4. Bake for 8 minutes, then remove from the oven and set aside. In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer.
  5. Return them to the oven for a further 12-15 minutes until starting to turn golden brown.
  6. Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy.