Don’t we all love energy bars? Be it before or after workouts, or as a snack between meals. It is a perfect portable meal on the go. I usually buy them at the health food market and boy are they expensive! Could you make it at home and would it be significantly cheaper? YES. Could you share it with friends and pretend to be one of those supercool hippies who make almond milk at home; the eat well and live fit kind? HECK YEAH! These bars are effortless to make. If you can use a basic food processor without causing any harm to yourself or others, then your success is guaranteed in this endeavor. This recipe is not your usual energy rated bar, so think twice before you overindulge. I would hate to see you think you can wrestle a rhino, but lose of course! This energy bar is packed with ingredients that are not only wholesome, but also very delicious! The ingredient list begins with dates; this is the magic ingredient that holds everything together in place. Raw cacao, gives it the taste of chocolate and is an excellent source of antioxidant and iron. A splash of coffee which gives you that extra boost of energy and also enhances the taste of the cacao. Bunch of whole delicious nuts and a hint of cayenne. A little cayenne never hurts anyone! Needless to say, this is my technique of making this recipe, and you can make this with nuts and seeds of your choice! Yum.
Total time: 9 minutes
INGREDIENTS
- Raw cashew nuts – 1 cup
- Pistachio – 1 cup
- Unsweetened shredded coconut – 1 cup
- Medjool dates – pitted, 12 or 1 cup (if slightly smooshed in a measuring cup)
- Raw cacao powder – 3 tablespoons
- Brewed black coffee (optional) or water – 1/4 of a cup or 5 tablespoons
- Coconut oil – 2 tablespoons
- Salt – 1/8 teaspoon
- Vanilla extract – 1/ 2 teaspoon
- Cayenne (optional)– 1/4 teaspoon
DIRECTIONS
- Add all the ingredients into a food processor and pulse until the nuts break down.
If the mixture starts to get clumpy and sticks to the blade, just separate it with a help of a spatula. - Process (run) the machine for about 30 to 45 seconds, then check. If you think the mixture is too dry add some coffee or water.
Make sure to add one tablespoon at a time. - The texture depends on how you like your energy bars: chunky or smooth. You will need to evaluate as you pulsate the food processor. Stop when you think you have achieved the desired texture and the mixture gathers into a ball. The key technique to making these energy bars is to constantly evaluate as you process the mixture. Stop the processing and check every 30 to 45 seconds.
- Line a 9-inch by 13-inch pan with some plastic wrap or wax paper. Dump the mixture onto the pan and press the mixture with your hands until it spreads evenly on to the pan.
- Cover the pan with a plastic wrap or lid and refrigerate the mixture for at least a couple of hours – to overnight.
- Unwrap the mixture and transfer it on the cutting board. With a help of a knife divide it into even sized squares or rectangles.
- You can wrap these bars in plastic wraps or wax paper and store them in the refrigerator for as long as 3 weeks. It can also last all day at room temperature.
- Can be frozen for approximately 2 months.
NOTES
- Medjool dates: If you cannot find Medjool, you can also use Deglet or any other variety of your choice. Depending on the size of the dates, make sure to measure in a measuring cup. About 1 cup after being lightly smooshed.
- Raw Cacao powder: You should know; cacao powder is different from cocoa powder. Cacao is the purest form of chocolate. It is cold-pressed cocoa beans that are much less processed than cocoa powder. On the other hand, Cocoa powder is derived by roasting raw cacao at high temperature. You can replace cacao powder with any good quality (100%) unsweetened cocoa powder. Both cacao and cocoa are high in caffeine. If you do not wish to have caffeine, totally skip this ingredient.
- Coffee: Incase using instant coffee, mix half a teaspoon of instant coffee in 5 teaspoons of warm water. If you do not wish to use coffee, you can use water instead.
