Raw super seed energy boosters

Henrietta Inman's fantastic energy bars can also be shaped into handy energy balls if desired. Packed with nuts, seeds, fruit and protein, these healthy snacks provide the perfect pick me up throughout the day.

First published in 2016

Containing the kings of the seeds: hemp, flax, chia and pumpkin, these bars certainly deliver on nutrition, being powder-packed with protein, essential fatty acids and fibre. I also like to add the superfood moringa, which has thirteen essential vitamins and minerals, is high in protein and rich in iron and antioxidants.

They keep for at least five days in the fridge, or freeze well for at least a month

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




  • 150g of dried figs, stalks removed
  • 1 orange, zest and juice
  • 1 tbsp of linseed oil
  • 30g of tahini, preferably raw
  • 2 tsp vanilla extract
  • 1/2 tsp pink Himalayan salt
  • 2 tbsp of chia seeds
  • 5 tbsp of pumpkin seeds, preferably activated dried
  • 5 tbsp of hulled hemp seeds
  • 100g of Brazil nuts, roughly chopped
  • 2 tbsp of hemp protein powder
  • 1 1/2 tbsp of moringa powder, optional
  • 100g of almonds
  • 20g of goji berries


Line a 20cm square tin with baking parchment
Weigh out 70ml of the orange juice and blitz in a food processor with the figs, orange zest, 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 to just 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, then cut up into 4cm squares and enjoy

Henrietta Inman trained as a pastry chef, working at the Lanesborough Hotel, London, among other prestigious restaurants and hotels. Now living in rural Suffolk she runs Henrietta Inman Pâtisserie alongside supplying festivals, pop ups and farmers' markets and running regular cookery classes.

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