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As much as I like to carry hard-boiled eggs around the farm for when I need a little energy boost on-the-go, they really are a smush hazard. These no-bake, GRAIN FREE energy bars are perfect for kids and adults alike.
Pack them for school, tote them around work, have them on hand around the farm, or save for a post-mall-walking recovery snack. (Pump those arms! Rock that tracksuit!)
While these are definitely dense in carbs, the nuts and coconut make them more filling – and the coconut adds healthy fat, too.
I just added a modification to add a shot of protein…and if it's still not enough, have some chicken thighs when you get home.
While most “energy bars” on the market contain flour, grains and refined sugars, these use nothing but real, whole ingredients – and not many! And they're EASY to make.
Note: if these get warm, they WILL fall apart! (It's OK: no-bake energy soup tastes good too.) The coconut butter, which solidifies in cool temps (hello, January) is what helps keeps them firm, along with the gooey dried fruit. If you make these over the summer, be sure to keep them cool! I store mine in the refrigerator.
- ½ cup dates, roughly chopped and pressed in to the measuring cup
- ½ cup golden raisins (you can also try dried unsweetened cherries, cranberries, apricot, or other gooey dried fruit)
- 2 cups nuts (I used a mix of almonds, pecans and cashews, which I know are not TECHNICALLY nuts sosueme, but the variety is up to you)
- 1 cup unsweetened coconut flakes (I use these)
- ½ cup warmed coconut butter (sometimes called coconut manna or coconut cream concentrate; I use this brand, you can also get Artisana and Nutiva brands at health food stores)
- 2 scoops of Vital Proteins collagen peptides for protein (OR 1 scoop of collagen peptides and 1 scoop of Vital Proteins whey protein)
- pinch of salt
- pinch of cinnamon (optional)
- Put the dried fruit in a food processor and pulse until it's well-chopped and getting a little pasty.
- Add nuts, coconut flakes, coconut butter, protein (optional), salt, cinnamon and pulse until a nice blobby chunky mixture forms.
- Transfer the mixture into a 8x8 square baking dish lined with parchment paper and smush it down evenly into the dish with your fingers.
- Put the dish in the refrigerator to cool; after at least 1 hour, remove, cut into bars, and put bars back in the fridge until you're ready for one. (You can also wait and cut bars as needed.)
Thanks for reading, and enjoy!
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