03/12/2024
✨ Honoring the Vibrant Energy of the Raw Tribe Café ✨
Back in 2011, when I had The Raw Tribe - Living Foods Café in Copenhagen, it was a magical time filled with vibrant energy, high-vibe creations, and the most amazing community of people. The café wasn’t just about serving food; it was a place where energy, connection, and creativity flourished.
Recently, I received a heartwarming message from a beautiful soul who remembered one of our café’s most loved recipes—our H**p Protein Bars with Buckwheat and H**p Protein. It filled me with so much gratitude to know that the essence of the café and its recipes still live on in people’s hearts.
Those bars were made with love, intention, and ingredients that truly nourished the body and soul. Sharing this recipe again feels like stepping back into that time, honoring the journey, and celebrating the incredible people who were—and still are—part of it.
I’m currently writing a book that will include many of the recipes that defined The Raw Tribe—like these protein bars. The process has been such a beautiful way to reflect on those vibrant days, reconnect with the energy we created together, and pour that love back into the recipes and stories I’ll be sharing with the world.
So, as a tribute to that special time, here’s the recipe for our famous H**p Protein Bars, full of nostalgia and nourishment. I hope you enjoy them as much as we did back then!
H**p Protein Bars with Buckwheat and H**p Protein
Makes 6 bars (80g each) or 12 bars (40g each)
Ingredients:
Wet Ingredients:
20 Medjool dates (approx. 1300 g unpitted / 1200 g pitted, about 70 dates)
0.5 dl coconut oil, melted
Dry Ingredients:
1 dl cacao powder
125 g h**p protein powder
125 g dehydrated buckwheat with cinnamon (see instructions below)
1 pinch Himalayan salt
1 dl additional dehydrated buckwheat lightly tossed in cinnamon (for coating or topping)
Instructions:
Prepare the Dates:
Pit the dates and blend them in a food processor until they form a smooth paste. If the dates are hard, soak them in warm water for 10 minutes beforehand and drain well.
Melt the Coconut Oil:
Gently melt the coconut oil in a small saucepan or microwave. Add it to the date paste and blend until fully incorporated.
Add the Dry Ingredients:
In the food processor, add cacao powder, h**p protein powder, and Himalayan salt to the date mixture. Blend until a thick dough forms.
Incorporate the Buckwheat:
Add 125 g of dehydrated buckwheat with cinnamon to the dough. Pulse until evenly distributed, keeping some crunch for texture.
Shape the Bars:
Transfer the mixture to a lined baking dish or mold. Press down firmly to create an even layer. For smaller bars, divide the dough into portions (40g or 80g each) and shape them individually.
Optional Coating or Topping:
Lightly toss 1 dl of dehydrated buckwheat with cinnamon. Sprinkle it over the bars or press it into the surface.
Set the Bars:
Place the bars in the refrigerator for at least 1 hour or in the freezer for 20-30 minutes until firm.
Cut and Serve:
Once set, cut into bars and enjoy! Store in the fridge for up to 2 weeks or freeze for longer storage.
Dehydrated Buckwheat Instructions:
Rinse raw buckwheat groats thoroughly and soak in water for 6-8 hours.
Spread on a dehydrator tray, sprinkle with cinnamon, and dehydrate at 42°C (108°F) for 10-12 hours until crisp.
Alternatively, use an oven at the lowest setting (preferably under 50°C) with the door slightly ajar.
I’m so grateful for the memories we created at The Raw Tribe. Those moments continue to inspire me and guide my work today. If you were part of that journey, know that your energy is still a part of the recipes, the stories, and the magic I’m pouring into this book.
Feel free to try this recipe at home and let me know how it turns out! Let’s keep the energy alive and thriving. 🌱✨
With love and gratitude,
Sofie Soulshyne
P.S. If you have memories from The Raw Tribe or stories you’d like to share, I’d love to hear them in the comments! 💚
