Snack Bars

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No-Bake Raspberry Chia Breakfast Bar Recipe

The Skinny

Per bar

  • 307 cal
  • 14 g fat (1 g sat)
  • 45 g carbs
  • 196 mg sodium
  • 29 g sugar
  • 7 g fiber
  • 6 g protein

Serves: 6

Prep time: 15 minutes

Ingredients

For the raspberry chia jam:
1 cup raspberries
1 teaspoon honey
1 teaspoon lemon juice
1 tablespoon chia seeds

For the bars and crumble topping:
1 cup rolled oats
1 cup walnuts
1 1/4 cup pitted Medjool dates
1 vanilla bean (or 1 teaspoon of vanilla extract)
1/2 teaspoon sea salt

Preparation

  1. Place the chia jam ingredients in a food processor and process until smooth. Set the jam aside to thicken in a separate bowl for about 15 minutes while you prepare the bars.
  2. Rinse the food processor. Pulse the oats in the food processor until they become the texture of coarse flour. Add the walnuts, whole vanilla bean and salt. Turn the processor on and with the motor running, add the dates through the feeder one at a time until the mixture is uniform in texture.
  3. Evenly press 3/4 of the mixture in an 8-inch by 8-inch square pan, reserving the other 1/4 as the crumble topping.
  4. Spread the chia jam over the mixture in the pan. Sprinkle with the remaining crumble topping. Cover and refrigerate for at least one hour before cutting into bars. Store bars in the refrigerator.

Apple Pie Granola Bar Recipe

Makes: 20 bars

Prep time: 25 minutes
Cook time: 10 minutes

The Skinny

Per bar:

  • 155 cal
  • 8 g fat (5 g sat)
  • 19 g carbs
  • 3 mg sodium
  • 3 g fiber
  • 5 g sugar
  • 3 g protein

Ingredients

2 cups rolled oats
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/3 cup dates
1/4 cup coconut oil
1 teaspoon vanilla
1/3 cup honey
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup dried apples, chopped

Preparation

  1. Preheat the oven to 350°F.
  2. Place the oats in a blender or food processor and pulse for 5 to 10 seconds.
  3. On a baking sheet, combine the oats, shredded coconut and pecans and toast in the oven for approximately 10 minutes, stirring after 5 minutes to ensure mixture does not burn. Once golden in color, remove from the oven.
  4. Place the dates in a food processor and blend until they fully combine and form a paste-like consistency.
  5. In a sauce pan over medium heat, combine the coconut oil, honey and vanilla. As the liquid heats up, begin to stir the date paste until it becomes well-combined with the mixture.
  6. In a bowl, combine the toasted oat mixture, chopped apples, cinnamon, nutmeg and hot liquid from the stove. Stir until completely mixed.
  7. Firmly press the mixture into a baking tray lined with parchment paper. Cover with plastic wrap and refrigerate for at least two hours or until bars become firm.
  8. Remove from the fridge and cut into 20 bars. Store in an airtight container at room temperature for more crumbly bars, or in the fridge for firmer bars.

 

Raw Energy Bars~Chocolate, Cashew, And Almond

Ingredients

2 Cups (300g) Moist Medjool Dates, pitted and chopped
2 Cups (280g) Raw Cashew Nuts
½ Cup (60g) Raw Almond (without skin)
¾ Cup (75g) Cocoa Powder
A Pinch Of Sea Salt
½ Cup (40g) Unsweetened Shredded Coconuts
2 Tbsp Vanilla Extract
2 to 3 Tbsp Cold Water

Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil

Method

Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

 

3-Ingredient Homemade Larabars Recipe

Serves: 8

Prep time: 5 minutes
Total time: 1 hour

 

Ingredients

1 cup nuts (almonds, cashews, walnuts or pecans)
3/4 cup pitted medjool dates
3/4 cup other dried fruit (such as cranberries, cherries, raisins, figs or more dates)
Pinch of sea salt

Preparation

  1. Add the nuts to a food processor and pulse until they form large crumbs. Then, with the motor running, add the dates and other dried fruit to the food processor.
  2. Process until you have a mixture that sticks together when you press it between your fingers.
  3. Pour the mixture onto a large piece of plastic wrap. Form the mixture into an 8-inch square and wrap in plastic. Chill in the refrigerator for at least one hour before cutting into bars.
  4. Store the bars in the refrigerator for up to a few weeks or in the freezer for a few months.

GOJI BERRY ENERGY BARS

 

 

Author: Citronlimette

Ingredients

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup pumpkin seeds
  • 6 dates
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 Tablespoons coconut flour
  • ½ cup agave
  • ½ cups cocoa nibs
  • 1 cup goji berries

Coupons

Instructions

  1. Preheat oven to 350F.
  2. Grind walnuts, almonds and pumpkin seeds in a food processor. Add the dates and pulse the mixture few times, leaving some texture.
  3. Transfer the mixture to a mixing bowl; add the other ingredients.
  4. Mix well.
  5. Spread mixture into an 8×8 pyrex baking dish.
  6. Bake for 20 minutes.
  7. Cut into squares and serve

RISE & SHINE ENERGY BARS FOR MY FAVORITE PERSON! (GLUTEN-FREE)

 Author: Beard And Bonnet

Serves: 12 bars

INGREDIENTS

  • 1 cup pecans, chopped
  • 1 cup gluten-free oats
  • ⅓ cup pine nuts
  • ¼ cup flax seeds
  • ⅔ cup light brown sugar
  • ½ cup honey
  • 4 Tbsp. unsalted earth balance or butter
  • ½ tsp. salt
  • 2 tsp. g-free vanilla extract
  • 2 cups g-free puffed brown rice cereal
  • ½ cup dried cranberries

 

Raw Superfood and Seed Energy Bars (adapted from this great recipe at Green Kitchen Stories)
Makes around 16 bars 

Dry ingredients
1 cup  pumpkin seeds
1 cup dried shredded coconut
1/2 cup  sesame seeds
1/2 cup sunflower seeds
4 tbs chia seeds
2 tbsp bee pollen (optional)

Wet ingredients
20 fresh medjool dates, pitted
6 tbsp coconut oil, room temperature
4 tbsp raw cacao powder
1 whole vanilla bean, cut into pieces (including the pod) or 1 teaspoon vanilla extract

Add after blending
6 tbsp rolled oats
2 tbsp poppy seeds

1. In a food processor or high speed blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or add a dash of water.

2. Pour the wet ingredients over the dry ingredients, add oats and poppy seeds and stir until well combined (I used my hands to really get the mixture well combined!). Press the mixture evenly into a 11 x 7-inch  baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.

 

 

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