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!
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
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.
Line a 8x8 dish with parchment paper.
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.
Refrigerate a couple of hours before cutting. You'll get cleaner cuts if they're cold.
Store in an airtight container up to 2 weeks.
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