When I say simple, I mean simple! This Homemade Energy Snack Bar Recipe took about 2 minutes to make. For realz! If I had not had to dig the food processor out of the cabinet, it would have taken less time that!
See, I told my husband it was okay sitting on the countertop!
So, seriously these snack bars are simple, easy, nutritious, delicious and much cheaper than store-bought snack bars!
All you do is dump all the ingredients in a food processor and pulse until it’s the texture you like.
Them press them firmly into a pan and refrigerate!
So. Let me just tell you. I had no idea dates grow on palm trees until recently! I guess I thought they grew on a bush like blueberries or a plant like strawberries. I just never really gave it much thought. Dates grow on palm trees like coconuts and bananas. Not the same palm trees, but a palm looking tree! Visit Wikipedia and see for yourself.
Dates are naturally sweet, which makes them perfect for a snack bar. They’re also sticky because of the natural sugars which is good for a natural energy bar. You don’t need a binding agent, fewer ingredients equals fewer calories!
I’ve had dates sitting in my pantry for months intending to make some yummy and nutritious energy bars. However, for the last 2 months, ok, for forever, I’ve been making decadently and sinfully rich dessert treats like this Upside Down Maple and Pear Cake and this Apple Chess Pie.
Times they are a changing.
Ha, just kidding, I still will share those incredibly ooey, gooey desserts, I just wanted to make these bars and share!
Truth is. I love snack bars. I shared CopyKat Kashi Granola bars and 3 Ingredient Energy Bars. And both have been really popular.
My raw Homemade Energy Snack Bar Recipe is too simple, basically you throw all the ingredients in a food processor or blender and blend it all together. The hardest part, the part that takes the longest is waiting for them to set in the refrigerator. If you’re not a patient person (I get that!) they’ll fall apart a bit, but they’ll still be fabulous eaten with a fork straight from the dish.
- 1 cup dates
- 1 cup dried cranberries
- 1 cup lightly salted almonds
- 1 Tablespoon chia seeds
- 1 Tablespoon flax seeds
- 2 Tablespoon agave nectar
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Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, and agave. Pulse 6 to 8 times or until ingredients are combined.
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Line a 8x8 dish with parchment paper.
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Dump ingredients into pan. Press down firmly to form a flat even top. I use a square of parchment paper to press down because the mixture is quiet sticky.
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Refrigerate a couple of hours before cutting. You'll get cleaner cuts if they're cold.
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Store in an airtight container up to 2 weeks.
One month ago: Cookie Butter Truffles
One year ago: Steel-cut Oatmeal Topping Variation
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Kelly says
Would these freeze well?!
Paula says
yes, I cut and wrap them individually and freeze for easy breakfast and lunches
Dana says
Just made a batch with apricots instead of raisins and honey instead of agave, they were so good! Made another double batch with dried peaches, figs and apples! Thank you, I love this recipe!
Michelle says
These look awesome! Can you replace the agave nectar with maple syrup?
Paula says
Yes, Michelle, you can. Honey would also be a good sub.
Melissa says
i made the energy bar recipe just as you showed. I’m sad to say they did not form for me. :(. Even being in the fridge. Any ideas? I used same ingredients in a food processor. I must say they are fabulous with a fork. I will try making them again.
Paula says
HI Melissa, You really have to press them firmly and kind of compact them. Also, you can substitute honey for the agave nectar and they’ll be more sticky. I hope you’ll try them again.