This weekend we had planned a kayaking trip with some friends. We were going to be on a river paddling for 3-4 hours, so I thought it would be great to bring along a healthy snack to keep us going. These bars are incredibly easy and they take very little time to make.
Although there are plenty of choices in the stores when it comes to energy and protein bars, most of them are packed with chemicals and added ingredients with questionable benefits to our health.
My energy bars are based on Mark’s Daily Apple Primal Energy Bar Redux excellent recipe, which I have tried before. This time I made some changes that I believe slightly improved the taste of the original recipe. After all, discovery requires experimentation
One of the changes I made was to replaced the slivered almonds in the original recipe with Brazil nuts because that’s I had in my pantry. Also, I used coconut butter and coconut “manna” instead of almond butter. What can I say, I love coconut!
Toasting the nuts will add depth to both the texture and the flavour of the bars. As an added bonus, your house will be filled with the delicious aroma of the toasted nuts!
Using an 8 by 8 baking dish helps with keeping the bars together. A bigger dish will result in thinner bars that can crumble easily.
Kids and adults in the group equally loved the bars and I can honestly say they turn out exceptionally good. These bars are a great alternative to the snacks children usually get, they are delicious and make for and excellent food on the go. My family has requested I made again, so I’m back in the kitchen this morning…
- ½ cup slivered Brazilian nuts
- ½ cup walnuts
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut butter (you could also use almond, cashew, hazelnut or walnut)
- ¼ cup coconut oil
- ¼ cup almond flour
- 1½ tsp pure vanilla extract
- ½ tsp of raw honey
- ½ cup unsweetened vanilla whey protein powder (about 60g)
- 1 large egg
- ¼ teaspoon sea salt
- ½ cup dried cranberries or any other kind of berries
- ¼ cup unsweetened coconut to sprinkle on top before broiling
- 1 tsp. coconut manna, optional for topping
- Toast nuts and shredded coconut in a frying pan or cast iron skillet until golden brown. Keep stirring to avoid the shredded coconut from getting burned.
- Once the nuts are toasted, blend them using a food processor until the mixture resembles the texture of bread crumbs.
- In a mixing bowl, melt coconut oil and coconut butter for 45 seconds. Remove from microwave and stir until smooth.
- Add vanilla extract, honey, sea salt and mix them.
- Add the nut mixture, almond flour and protein powder; make sure to mix them thoroughly.
- Add the egg to the mix and fold in the berries.
- Put the mixture into an 8 by 8 baking dish and using a spatula distribute the mix evenly.
- Bake in a preheated oven at 325 degrees for 10 minutes.
- Remove from oven, sprinkle a ¼ cup of shredded coconut on top (optionally also add coconut "manna") and place under broiler until top begins to brown.
- Let cool for 10-15 minutes. Cut into bars according to your preference.