This is my first attempt at making some energy bars and these were an absolute HIT in my house. I do like to make energy balls as a preference and complacency. However, I was browsing the internet for some ideas and came across a multitude of energy bar recipes. This had inspired me to try my hand at energy bars rather than my go-to-with-ease-and-simplicity energy balls.
The homemade bars are made with shredded coconut, cinnamon, presoaked dates, himalayan pink salt and oats, I used quick cooks – they are thinner than the steel cuts ones. For my gluten intolerant audience please opt for some gluten free oats (providing these don’t cause an inflammatory response/exasperate symptoms).
Pumpkin seeds have a host of nutritional properties; magnesium, zinc, plant based omega-3, promotes a healthy cardiovascular system and not to mention it’s brilliant for prostate and postmenopausal health. This recipe is a nutritional powerhouse not to be reckoned with – you were warned !
The quantity of the recipe makes roughly 5 bar, about 12cm in length if my memory serves me correctly. I used a rolling pin to mould the bars into rectangular shape and placed them in the freezer. I prefer to put them in the freezer as opposed to the fridge because I feel more reassured about their firmness.
- ½ cup of quick oats (gluten free if required)
- ½ cup of pumpkin seeds
- ½ cup of shredded coconut
- ½tsp of cinnamon
- ⅛tsp of himalayan pink salt
- 1 cup of presoaked medjool dates
- Using a food processor with a S blade, on high speed process the oats, pumpkin seeds and shredded coconut until a fine meal is formed.
- Add the cinnamon and pink salt to the mixture.
- With the food processor still operating on high speed, pour in a few dates at a time.
- Continue to process until the raw dough ingredients congeal into a giant ball
- Transfer the contents onto parchment paper and use a rolling pin to roll out the mixture - the bars should be about 2'' thick.
- Once the desired thickness is met, use a knife to cut into rectangles.
- Put the bars in the freezer for up to 2 hours to firm.