If you liked last Sunday’s recipe post; Lemon Coconut Energy Bars, I’m sure you’ll also love these!
Now that we’re onto week 2 of my Sunday energy bar recipes, you should already be well-prepared!
Firstly, you know for a fact that they’re easy and quick to make, your pantry is already stocked with most of the ingredients, and let’s not forget the fact that they are a delicious and healthy snack (Just think…Cinnamon Toast Crunch meets pecan pie!).
Seeing that you’re practically an expert at making energy bars you should now easily be able to personalize the flavour profile, texture, or ingredients, if you choose. (Don’t have any agave on hand? Use honey or maple syrup instead. Forgot to buy pecans? They ARE called cinnamon “pecan” energy bars, but you could always substitute the pecans with another nut.)
(Yields about 6 2 x 3 inch bars)
1 packed cup Medjool dates (about 8-10 large dates), pitted
1 cup unsalted pecans
1/4 cup raw sunflower seeds
1/3 cup almond butter
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. agave nectar (or other liquid sweetener)
1/8 tsp. salt
Add all ingredients to a large food processor and blend until well combined. (Always check to make sure there are no large unprocessed dates or nuts if you’re giving these to younger children.)
The mixture will be somewhat sticky but should come together when pressed.
Here’s where you can personalize the recipe: add more nuts for a crunchier bite or alternatively, add more almond butter and/or agave nectar for a softer, chewier texture (which would be more toddler-friendly!).
Firmly press the mixture, into your pan of choice (lined with parchment paper), until compact.
I use a 12 x 5.5 x 2″ biscotti pan and make my bars about 2 inches thick (which fills the biscotti pan a little more than halfway.)
Refrigerate for at about 2-3 hours or until very firm.
To remove the bars from the pan simply lift the parchment paper then peel away from the bars. Cut into desired size.
These freeze very well! I’m usually too hungry in the morning to wait for one of these to defrost so I simply eat them right out of the freezer with a nice hot cup of espresso. I love temperature contrast ;-)
Have you made these AND the Lemon Coconut Energy Bars?
Which did you prefer?