Meek shall inherit the earth with….POWER bars

Close up ChocolateAs I was slumped in front of the TV the other night my phone rang. Arrhh, it was my good mate Hannah. ‘Clauds, fancy cycling to Paris in a couple of weeks?!’  As I looked on the floor, I saw the glint of multiple empty chocolate wrappers. Delirious from my chocolate coma, I said yes. And, so, we leave on Friday for a three day cycle to Paris. We still haven’t figured out the route, I’ve done no training, my bicycle is a good 5 years old (the only ‘cool’ thing about it, is the CLAUDIA number plate on the back) and I’ve absolutely no idea on how to fix a puncture. I’ve foregone the training to focus on the really important aspects, such as snacks.  These fruity, chocolate numbers should see us on our way to Paris…. I hope.

Taken from MELT cookery book.Chocolate Bars

(Makes about 15 squares or 10 bars)


  • 100g shredded coconut
  • 50g raisins
  • 50g pumpkin seeds
  • 3 large dates, finely chopped
  • 200g dark chocolate, broken into pieces (I used 85% cocoa solids)
  1. Turn the oven to 180 degrees.
  2. In a bowl mix all the ingredients apart from the chocolate. Transfer the mixture into a brownie tin and bake for 5-10 minutes until golden (it browns quickly so keep an eye on it!)
  3. Place the chocolate in a bowl and balance over a saucepan of barely  simmering water. Stir until melted.
  4. Pour the toasted fruit into the chocolate and stir.
  5. Line a brownie tin (about 23cm) with parchment paper and pour in the chocolate mix. Press down to create an even layer. Pop in the fridge for about 30 minutes.
  6. Once set, transfer onto a chopped board. Either slice into long bars or into bite sized squares.

Directions for use: Make a batch, don the lycra and convince yourself you look as good as Victoria Pendleton/Chris Hoy.


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