Raw Moringa Super Seed Energy Boosters

          Aduna Raw Moringa Super Seed Energy Bars Recipe

          Looking for the perfect nutrition-packed snack? Look no further! Aduna Feel Good Triber Henrietta, author of 'Hen's Clean Cakes' has created these delicious super seed energy bars with moringa. Bursting with protein, essential fatty acids, fibre and essential vitamins, these are guaranteed to give you the energy boost you need. 

          Makes 25 squares


          1–2 tsp Aduna Moringa Powder
          150g (1 cup) dried figs, hard stalks removed
          zest of 1 orange + 70ml (¼ cup + 2 tsp) juice of 1 orange
          1 tbsp cold pressed flax seed oil
          30g (2 tbsp) tahini, raw if possible
          2 tsp vanilla extract
          1/2 tsp Himalayan pink salt
          2 tbsp chia seeds
          5 tbsp pumpkin seeds, preferably activated & dried
          5 tbsp hulled hemp seeds
          100 g (1/2 cup) brazil nuts, roughly chopped into about 3 pieces
          2 tbsp hemp protein powder
          100g (2/3 cup) almonds, preferably activated & dried
          20g (3 tbsp) goji berries


          Line a 20 cm (8 inch) square tin with baking parchment.

          Process the figs in a food processor with the orange zest and juice, oil, tahini, vanilla extract and salt, stopping the mixer and scraping down until a roughly smooth paste forms.

          Add the rest of the ingredients, except the almonds and goji berries, and process until it forms a ball-like paste.

          Finally add the almonds and goji berries, pulsing a few times just to cut up some of the almonds. Most of the almonds should stay whole, which adds a nice crunch to the soft bars.

          Press the mix into the prepared tin, spreading it out evenly. Refrigerate for about 1 hour and then cut up into 4 cm (1½ inch) squares and enjoy from the fridge or freezer. If you prefer, you can make the squares into balls instead. They keep for at least five days in the fridge, or freeze well for at least a month.


          Recipe and images taken from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

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