(Homesteading.news) Energy bars have been around long enough that we can no longer call them a “fad.” But have you priced them lately? Some companies are pretty proud of their energy bars, that’s for sure, and many of them don’t really taste that great.
While a good energy bar is worth its weight in gold for its ability to get you through your tough workday or be a quick, healthy breakfast, there’s no need to break the bank over them. Also, you can make better, tastier bars yourself – bars that will store for quite some time, too. Today’s commercial energy bars are also full of sugar.
What that said, if you can use a food processor and stir, then you can make your own energy bars. Also remember none of these recipes are set in stone; feel free to swap out fruits, nuts, grains, etc. – experiment!
Good ol’ granola bars
Ingredients:
2 1/2 cups old fashioned rolled oats
1/2 cup whole almonds, roughly chopped
1/3 cup honey
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon chia seeds
1/4 teaspoon kosher salt
1/4 cup dried cranberries, coarsely chopped
1/4 cup dried golden raisins, coarsely chopped
1/4 cup mini chocolate chips, plus extra as needed
Preparation:
- Heat up your oven to 350F.
- Line the bottom of a 9-inch pan with parchment paper, then lightly spray with some non-stick cooking spray.
- Combine oats and roughly chopped almonds and pour onto a small baking sheet, spreading evenly. Bake 7-10 minutes until the mixture is lightly toasted. Transfer to a large bowl.
- As you’re toasting your oats and almonds, combine the butter, brown sugar, honey, chia, salt and vanilla extract seeds in a small saucepan over medium heat. Simmer until butter melts and the sugar dissolves completely. Stir occasionally.
- Pour the butter mixture over the toasted oats and almonds, then add cranberries and golden raisins [Tip: Substitute dried apples or cherries instead of cranberries]. Mix well, then let it all cool for about 15 minutes. Then add the mini chocolate chips, stirring again to combine all ingredients.
- Put the oat mixture in the prepared pan. Using a rubber spatula firmly press the mixture into the pan until it is an even/uniform layer. Scatter a few extra tablespoons of mini chocolate chips over the layer and use the same rubber spatula to press them into the mixture so they will stick.
- Put the pan in your refrigerator to chill for 2 hours.
- After cooling, gently lift the mixture out of the pan using the parchment paper as handles, lay on a counter and then cut into bars or squares. Serve!
Energy for everyone bars
For this recipe you will need a food processor or a good blender.
Almond & coconut layer:
200 g almonds (1 1/3 cup)
200 desiccated coconut flour (2 1/3 cup)
2 very ripe small bananas (approx 150 g)
1 tsp ground vanilla
1 tsp salt
2 Tbsp organic virgin coconut, melted
Chocolate layer:
100 g dark chocolate (70 %) (1 cup, when chopped)
1 small or 1/2 big avocado (aprrox 70 g)
2 Tbsp Sukrin, coconut sugar, stevia or sweetener of your choice (I used sukrin gold)
1 tsp organic extra virgin coconut oil
1/2 tsp ground vanilla
Raw & vegan chocolate layer (alternative chocolate layer):
4 Tbsp organic virgin coconut oil, melted
4 Tbsp high quality cocoa powder
8 big soft pitted dates
1/2 tsp ground vanilla
Preparation:
First, blend your coconut flower until it is almost ground, then add the almond and blend further until you have a mixed coconut and almond flour. Then add your coconut oil, vanilla, salt and banana and blend until you have firm, mixed dough.
Line a 9-inch baking pan with parchment paper. Next, use your hands to press the mixture into the pan, forming a single, uniform layer. Place in your refrigerator.
Making the original chocolate layer:
Melt the chocolate and coconut oil in a double boiler. Blend the avocado, sugar and vanilla until it is very smooth in texture. Add the chocolate-coconut oil combo and pulse-blend until it is just combined.
Remove the dough-filled pan from the frig and pour the chocolate blend in a single layer over the dough, then place back in the frig for at least 30 minutes.
Making the raw and vegan layer:
Combine all ingredients in a blender and blend until you have a smooth chocolate paste. If you want a deeper flavor and darker color, add some more cocoa.
Remove the dough from the refrigerator and add this new layer; place back in the frig for at least 1 hour.
Cut into 16 bars, and serve when ready. These are a tasty, healthy energy load without the blood sugar rush.
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