It’s Foodie Friday! We have a recipe today for a homemade treat that beats any commercial granola bar out there. These Chocolate Energy Bars contain no sugar but are addictively good, so watch out and consume in moderation! They are easy to wrap individually so you can pack them for an after the gym snack!
Chocolate Energy Bars
1 Cup nuts or seeds of choice (we used sunflower seeds)
½ Cup old fashioned oats
¼ Cup unsweetened dried coconut flakes
¼ Cup chia seeds
¼ Cup cocoa powder
2 heaping scoops whey protein powder (we used plain, unsweetened whey protein powder)
¼ Cup coconut oil
1 packed cup of soft, pitted dates (about 16)
¼ Cup plus 2 Tbsp peanut butter (we used natural unsweetened PB)
¼ Cup cocoa nibs for topping (optional)
Line an 8 x 8” baking pan with parchment paper. (Cut the paper with scissors to fit the width of the pan and let the extra length run over the ends. You’ll use it as a sling to remove the bars.)
Combine nuts or seeds, oats, coconut, chia seeds, cocoa, protein powder, and salt in the bowl of a food processor and process until broken down and crumbly. Pour into a bowl.
Combine coconut oil, dates, and peanut butter in the bowl of a food processor and process until the dates have broken down and the mixture is smooth. Add the dry ingredients back to the food processor and pulse until combined.
Dump mixture into prepared baking pan and press down firmly with the back of a spoon or your hand until the mixture forms an even layer about ¾” thick. If using the cocoa nibs, spread them on top of the mixture and press firmly until they stick.
Freeze for 30 minutes. Remove the bars using the parchment paper as a sling and place them on a cutting board. Cut into 16 bars. Wrap each individually in a rectangle of parchment paper (scrunch the ends like a tootsie roll wrapper) and store in a zip top bag in the freezer. Defrost slightly before eating.
You might also like: Maple Granola, Pumpkin Spice Smoothie
Recipe adapted from the beautiful vegetarian food blog, Green Kitchen Stories.