It’s the little things that get you through a busy work week, right? I can’t control all of the crazy stuff that might happen, but I can control some things – having a nice healthy lunch packed, working out in the middle of the day and munching on a decadent (and power packed) sweet treat for dessert or with my coffee in the morning. To fill the sweet treat void, I started making these energy bars and bites last year and though I don’t have them around all the time, I’m pretty psyched when I do have a stash in the fridge. The are easy to make and adaptable for whatever nuts and seeds and dried fruit you have around. Though not included here you could add/use walnuts, poppy seeds, shredded coconut, sesame seeds, dried cranberries, dried figs, dried apricots… The superfood seeds, nuts and fruit combined with the oats give me lasting energy and the bars are so rich and yummy, you just need “bites” or a small bar size. I adapted this recipe from Nourish the Roots and there are a ton of recipes online. The measurements are very forgiving so you can just wing it, too – these are good rough estimates for wet/dry! Be sure to include the chia seeds and rolled oats as these really do bind the mixture well and try to use at least a cup of medjool dates, if subbing in more wet ingredients, as these are just the right consistency.
If you make some – let me know how they came out!!
3 cups of nuts & seeds (I usually use 1 cup pumpkin seeds, 1 cup raw almonds, 1/2 cup raw cashews 1/2 cup sunflower seeds)
1/3rd cup rolled oats
4 tbs chia seeds
1.5 cups fresh medjool dates, pitted (if they are a little drier, soak in warm water for about half hour)
1 cup dried cherries (you could sub in any other dried berry here)
A big squirt of agave or maple syrup
6 tbsp coconut oil or coconut manna (pureed coconut) – room temp (soft/ a little runny)
4 tbsp raw cacao powder
1 teaspoon vanilla extract
pinch of salt
1. In a food processor pulse the nuts just until there are some large chunks left. Place the mixture in a big bowl, add the chia seeds and rolled oats and a pinch of salt.
2. Back to the food processor, add the dates, cherries, coconut oil/manna, vanilla, cacao powder and agave/maple syrup. Run the processor until you have a smooth (but thick) brownie batter consistency. You may have to stop the processor and scrape the sides down and/or add a splash of water. Put the wet in the dry and with clean hands, get in there and combine the two well.
3. I usually press the mixture into a 11 x 7-inch baking dish, but this time I put almost half into mini muffin tins and the rest into a 9 x 9 inch baking dish. Place in the fridge for at least an hour.
4. Once pretty solid, you can cut into bars and wrap with parchment paper / pop out of the tins. I store these in an a air-tight container in the fridge. They are pretty good for about a week in the fridge – I notice they get a bit dry (but still good!) after about that time. ENJOY !