Yesterday I had a craving for a high-energy, chocolatey snack, so I decided to make my own all-organic, vegan energy bars. I have seen various versions of these online lately so I had a basic idea of what goes in them and in what quantities. I made this recipe up myself as I went along and I was very pleased with the results. There’s no baking involved, but I did stick them in the freezer for 45 min. to set before I cut them. My two-year-old wasn’t crazy about them but the rest of the family gave rave reviews.
1 c. dried fruit (I used a combination of apricots & raisins)
1 c. almond meal (if you use almond butter you can reduce the amount of water you add)
1/2 cup unsweetened shredded coconut (plus about 1/4 c. more to sprinkle on top just before freezing)
1/2 cup water
1/2 cup cocoa powder
1 tbs. maple syrup
1 tbs. walnut oil
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice blend
2 cups raw nuts and or seeds of choice (I used pumpkin and sunflower seeds)
Blend all ingredients except the 2 cups of nuts in a Vitamix or food processor. The mixture should be moist but not soupy, kind of like chunky nut butter. Scrape into a bowl and stir in 2 cups nuts and seeds. Press into an 8″ x 8″ square pan and sprinkle the additional shredded coconut on top. Freeze for 45 min., then cut and enjoy.