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Almond Coconut Raisin Energy Bars (GF, DF, SF, V, V+)

Melissa Villamizar April 9, 2012 Nutrition, Recipes 8 Comments

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

I’m a big fan of natural energy/granola bars, but I’m not a fan of paying high prices for them. The ones I like the best—the ones that are the healthiest and taste the best, seem to be so pricey at the store! Especially when you eat one every day. $3-4 a day for an energy bar? No, thank you. So I decided to start making my own. I can now control the ingredients and the specific amounts of those ingredients, really making these bars something that I think are delicious, while providing my body the nutrients it needs for pre- and post-workout snacks. All without spending a bajillion dollars!

I was paying $3-4 per bar when I purchased them at the store. By making my own, I now spend less than $1 per bar. Much better! I even started cutting them into bite-sized pieces, making them last even longer! I have several different versions of these bars—this is the first of many!

Notes

  • Recipe Yields: ~8 bars (depending on size)
  • Prep Time: ~10 minutes
  • Notes: Feel free to experiment with ingredients

Ingredients

  • ~18 organic Medjool dates, pitted
  • ½ cup gluten-free rolled oats
  • ¼ cup walnuts
  • ¼ cup almonds
  • 1 Tbsp raw almond butter
  • 1 tsp virgin coconut oil
  • ⅛ cup sunflower seeds (raw, hulled)
  • 1 Tbsp ground flaxseed
  • 2 Tbsp almond meal
  • 2 Tbsp coconut flakes
  • 1 tsp brown rice syrup (or agave nectar)
  • ¼ cup organic raisins

Preparation

  1. Remove pits from dates, add to food processor.
  2. Add rolled oats, and process for just a few seconds to combine the ingredients without over-processing.
  3. Add walnuts and almonds, process for a few seconds.
  4. Add almond butter and coconut oil, process for a few seconds.
  5. Add ground flaxseed (yay for fiber and omega 3s!), almond meal and coconut flakes, process.
  6. If “dough” seems dry, feel free to add in additional almond butter or brown rice syrup/agave nectar.
  7. Stir in raisins by hand.
  8. Remove “dough” from food processor and flatten by hand (or use wooden roller) onto a cutting board. Cut the bars into desired size (either “bars” or bite-sized pieces), and store refrigerated in tupperware container. Wax paper can be used to separate layers of bars inside the tupperware, to keep them from sticking together while refrigerated.

I hope you enjoy these energy bars! They will keep in the refrigerator for about a week, but feel free to store them in the freezer as well! I prefer to eat them when they’re a bit softer, so I’ll take them out of the refrigerator in the morning, leave them out during the day and eat them before my evening workout! They’re also great for breakfast, or for a quick pick-me-up snack during the day! Heck, they even make a good dessert! They are rich in natural sugars, protein, fiber and omega 3s. Enjoy!

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