Green energy

"Despite the overhanging mountains Switzerland was far away, Nicole was far away. Walking in the garden later when it was quite dark he thought about her with detachment, loving her for her best self. He remembered once when the grass was damp and she came to him on hurried feet, her thin slippers drenched with dew. She stood upon his shoes nestling close and held up her face, showing it as a book open at a page.

“Think how you love me,” she whispered. “I don’t ask you to love me always like this, but I ask you to remember. Somewhere inside me there’ll always be the person I am to-night.” "

Tender is the Night, F. Scott Fitzgerald 

Those energy bars are a copycat version of bars I scrupulously stocked up every once in a while (even though they cost me an arm and a leg) until they disappeared off the face of the earth. 

Spirulina - vanilla bars
(gluten-free, vegan, raw)

80 g almonds
40 g gluten-free oats
10 g hazelnuts
145 g dates (about 16 dates)
20 g dried figs
20 g (sultanas) raisins
10 g spirulina powder
5 g vanilla extract
15 g coconut oil
5 g sea salt

In a food processor, place the almonds, oats and hazelnuts and pulse until they are reduced into a fine meal. Toss in the remaining ingredients until it becomes smooth and slicky.

Press down evenly onto 20x20 cm tin using the back of a spoon. Place in the fridge for 30 minutes. Once it has chilled, slice into bars or squares. I keep mine in the freezer but you can keep them in an air-tight container for up to one week.

Barres à la spiruline et à la vanille
(végétalien et sans gluten)


80 g amandes
40 g flocons d'avoine (garantis sans gluten)
10 g noisettes
145 g dattes (environ 16)
20 g figues sèches
20 g raisins secs sultanines
10 g poudre de spiruline
15 g huile de coco
5 g extrait de vanille liquide
5 g sel de mer

Mettre les amandes, les flocons d'avoine et les noisettes dans votre robot/blender. Réduire en une poudre fine, puis ajouter les autres ingrédients. Continuer de mélanger au robot jusqu'à ce que le mélange soit homogène et forme une pâte. Presser cette pâte dans un moule (20 x 20 cm environ). Réfrigérer pendant 30 minutes, puis couper en barres ou carrés. Ces barres peuvent se garder au réfrigérateur pendant une semaine ou au freezer (on peut les manger directement sans les faire décongeler).