Energy bars have become extremely popular for a quick grab-n-go snack to power up for a workout, a hectic morning commute or a day full of meetings. They’re also great for when you’re ravenous and need something to eat RIGHT NOW!
The problem is, a lot of “energy bars” on the market are loaded with too much sugar and other unhealthy ingredients like inflammatory oils, artificial flavors and preservatives. And when you actually find a clean option to buy, it’ll take a hearty chunk out of your wallet.
The good news is you can make your own DELICIOUS energy bars with this recipe that requires just a few simple, clean, whole food ingredients. The stars of the recipe are “power seeds” that are loaded with plant-based protein, healthy fats, vitamins and minerals.
These bars don’t contain any of the most common food allergens – gluten, dairy, peanuts or soy. Better yet, they taste like a naughty dessert (kind of like a crunchy peanut butter cookie) when, in fact, they are very healthy and will keep you full and satisfied much longer than the typical grab-and-go bar. SCORE!!!
THE RECIPE
~ Makes 12 Bars ~
Ingredients:
- 3/4 cup of unsweetened shredded coconut
- 1/2 cup of chopped raw walnuts (or pecans)
- 1/3 cup of sesame seeds
- 1/4 cup of raw pumpkins seeds (AKA pepitas)
- 1/4 cup of ground flaxseeds (AKA flaxseed meal)
- 1/4 cup of unsweetened raisins (or dried cranberries, apricots, blueberries or cherries)
- 1/4 cup of pure maple syrup
- 1/4 cup of sunflower seed butter
- 1/4 teaspoon of Himalayan pink salt
- Coconut oil or avocado oil for greasing the parchment paper in the baking pan
Preparation:
- Preheat the oven to 350°F.
- Line an 8 x 8 – inch baking pan with unbleached parchment paper. Lightly coat the paper with coconut oil to help prevent sticking. Set the pan aside.
- Roast the shredded coconut, walnuts, sesame seeds and pumpkin seeds in a skillet over medium-low heat for 4 to 5 minutes, or until toasted. Be sure to stir everything frequently. (NOTE: It may be tempting to skip this step. Don’t. The flavor and texture is so much better after roasting these ingredients!)
- Pour all the ingredients from the skillet into a large mixing bowl. Add the ground flaxseeds, raisins and salt. Mix well.
- Add the maple syrup and sunflower seed butter to the bowl, and mix well.
- Place the mixture into the prepared baking pan and press down hard with your fingers to pack the mixture evenly into the pan. (Packing the mixture will help prevent the bars from crumbling.)
- Bake for 15-17 minutes. Let the bars cool completely before cutting them, or they will fall apart.
- Once cooled completely, lift the parchment paper out of the pan and cut into 12 bars.
LEFTOVERS: Store leftovers in an airtight container in the fridge for 5-7 days.
Seriously, don’t skip roasting the coconut, walnuts, sesame seeds and pumpkin seeds (I almost did the first time I made them!). The flavor and crunch is so much better when they’re roasted:
The finished product is beyond delicious. These bars seriously taste like a naughty treat:
Cheers to enjoying clean and delicious energy bars you can feel good about eating!
With love and gratitude,
Kandi
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