Energy bars

 

Almond Power Bar. 2 c almonds + ½ c flax meal + ½ c dried, shredded coconut + ½ c almond butter + ½ t H salt + ½ c coconut oil + 2 T sweetener + 1 T vanilla (yes, that's a TABLEspoon!)> FP Pulse briefly, about 10 seconds almonds, flax meal, shredded coconut, almond butter and salt. Melt au bain marie coconut oil. Stir sweet + vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8×8 glass baking dish Chill in refrigerator for 1 hour, until mixture hardens. Remove from refrigerator, cut into bars. Macadamia Nut Power Bars. Same recipe just replace the almonds

Almond lemon bars with jam. .Bar > 1 c almonds + 1 ½ c dates + 1 c coconut shredded. 1 t vanilla + 1t H salt + 2T fresh lemon juice + lemon zest. FP pulse almonds to a meal, be carefull not to over process otherwise you have almond butter. So pulse 10 sec and see. Then add remaining ingredients also again pulse. Jam > 1 c apricots + 1 c strawberries. > FP add some stevia or honey if more sweetness is desired. Macadamia pecan bars. Crust: 2 ½ c macadamia (not soaked) crumbs + ½ c sweetener + ½ t H salt. > FP like dough consistency. Put crust in a spring form pan. Filling: 1 c pecans + ¼ c water + ½ c sweetener + ½ T almond extract + ¼ t H salt + 1 t cinnamon + ¼ speculaas spice (speculaas is a traditional Dutch cookie) > FP just pecans first till dust set aside in a bowl. FP all other filling ingredients. Use pulse, be carefull not to overprocess. Then add the pecan dust and FP till a nice paste is there. Layer this over the crust. Topping. 2 c pecans (soaked & DH) chopped. Sprinkle over the filling. Fridge.

Chocolate Granola Bars. 1 c honey + 1/8 t H-salt + 2 t vanilla + 1/3 c almond butter + 1 1/2 c large flake oats + 1/2 c ground oats + 1/2 c shredded coconut + 1/2 c sunflower seeds (soaked & DH) + 1/2 c dark chocolate chips + 1/2 c mulberries. > put all ingredients in a bowl and mix. Press into a greased 9x13" pan or for a thicker bar press into 9x9" pan. Chill in the fridge for at least 4 hours, or until very firm. Slice into bars or squares. Store the fridge. These freeze well.

Raw Goji Cacao Energy Bars Makes two dozen, 1″ x 3 bars > 1c almonds soaked + 1 c pumpkin seeds, soaked + 1 c flax seeds, soaked in 1 1/2 c water + 1/3 c sukrin or honey + 1 T cinnamon + 1/2 c goji berries + 1/2 c cacao nibs. > FP almonds + pumpkin seeds, process till ground but still chunky. Add sweetener and cinnamon, pulse until well combined. Remove from the FP and place large bowl. Add flax seeds, cacao nibs and goji berries, stir. Press into a rectangle on non-stick dehydrator sheet. You want these to be 1/2″ thick. DH at 145 for 45 minutes. Reduce heat to 115 and dehydrate for 3 more hours. 7. Peel off dehydrator sheet, dehydrate for 2 more hours. At this point, you will remove them from the dehydrator, cut into bars, separate so there is a little space in between each bar and return to dehydrator for 2-3 more hours. You want them dry but not brittle. They should be a little soft. Top with:

Raw Chocolate topping: 1 c cacao butter + 1 t vanilla + 3 T coconut oil + 1/3 c powdered sukrin (coffe grinder) + 7 oz. cacao powder > Melt cacao butter and coconut oil au bain marie, then combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine. Add sucanant and combine. Add coconut butter that was set aside and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.

Raw Goji Cacao Energy Bars Makes two dozen, 1″ x 3 bars >> 1c almonds, soaked + 1 c pumpkin seeds, soaked + 1 c flax seeds, soaked in 1 1/2 c water + 1/3 c sukrin or honey + 1 T cinnamon + 1/2 c goji berries + 1/2 c cacao nibs. > FP almonds and pumpkin seeds until well ground but still chunky. Add sweet+ cinnamon, pulse until well combined. Remove from FP to a large bowl. Add flax seeds, cacao nibs and goji berries, stir in. Press into a rectangle on non-stick dehydrator sheet. You want these to be 1/2″ thick. DH at 145 for 45 minutes. Reduce heat to 115 and DH for 3 more hours. Peel off dehydrator sheet, dehydrate for 2 more hours. At this point, you will remove them from the dehydrator, cut into bars, separate so there is a little space in between each bar and return to dehydrator for 2-3 more hours. You want them dry but not brittle. They should be a little soft. Top with raw chocolate.

Raw Chocolate bar: 1 c raw cacao butter + 1 t vanilla + 3 T coconut oil + 1/3 C powdered sukrin (coffe grinder) + 7 oz. cacao powder >Melt cacao butter and coconut oil au bain marie combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine. Add sweet and combine. Add coconut butter that was set aside and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.

Blue bar. 15 Medjool Dates + 2 1/2 C. Raw Almonds + 1 C. Coconut Flakes / Shredded Coconut) + 1 C. Dried Blueberries + Zest of 3 Lemons. > Soak the medjool dates in water for 1 hour, then remove the pits. Add to the food processor the soaked dates, almonds, coconut, blueberries, and lemon zest. Process until no large chunks remain (about 4-5 minutes). You may need to occasionally scrape down the bowl. Using a spatula, press the mixture into a 9×13 inch pan Refrigerate for at least 30 minutes before slicing.

Raw Milky Way Bar. Nougat filling. 1 c almonds, unsoaked + 1 c cashews, unsoaked3 T honey + 1 T water, or more if needed. Caramel: 1 c dates + 1/4 c maple syrup*juice of one half lemon + 1 T coconut oil + ¼ t H salt1 c water. Milk chocolate: 1 c cocoa powder + 1 c maple syrup + ½ c coconut oil + ¼ c water. > Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats. In a coffee grinder, grind cashews into a fine powder.

Process the almonds into a fine powder. Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency. Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour. To make the caramel, process soaked dates, coconut oil and sea salt in a blender. Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture. Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate. In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy. Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard. Yield: 15-20 candy pieces Variations: 1/ pure 2/ hazel 3/ pecan orange 4/ macadamia 5/ madadamia pineapple Other combinations: Coconut flakes + cashews + sweetener + cacao cacao butter + sweetened cacao nibs. * Dates + almonds + paranuts + chia + pistache + pecannut + sesame + cocnut + barley grass + coconut oil + vanilla. * Dates + paranut + almonds + coconut + guarana + coconut oil + vanilla * Dates + almonds + cashew + cherries + baobab + cranberry + maca + H salt * Dates + almonds + hemp proteine powder + pumkinseeds + almond paste + raw cacao + coconut oil + spirulina + vanilla * Dates + cherry + cashew + almonds * Dates + apricots + sweet apricot seeds + paranut + almond * Dates + cocnut + almond + cashew + almonds * Dates + paranuts + almonds + almond bitter seeds + coconut + coconut oil + vanilla.

Paradise dream bar: 4 c ground walnuts + 6 c raw rolled oat groats + 1 ½ c grated coconut + 1/3 c olive oil + ¼ c agave syrup or honey + 2 t vanilla + ½ c grated coconut + 1 c pecan halves. FP > grind walnuts and raw oats until mealy. Add in coconut, oil, vanilla, and agave syrup. On a teflex sheet pat batter into a large square about ½ inch thick. DH until chewy. Flip over and dehydrate the bottom side. Fudge Sauce: ½ c raw almond butter + ¼ c cacao powder or carob powder + ¼ c sweet + 1/2 t Nama Shoyu + Water. BL all together, adding water to achieve desired consistency. Assemble: Spread chocolate Fudge Sauce on top about ¼ inch thick. Sprinkle with shredded coconut and decorate with pecan halves. Make sure that each square you cut has a pecan half on it. Keep in the freezer.

Protein Bars. 5 c gluten-free rolled oats, blended into a flour + 1/2 c unsweetened/unflavoured vegan protein powder (I use Sunwarrior Warrior Blend Natural) + 1/2 c rice crisp cereal + 1/4-1/2 t fine grain sea salt, to taste + 1/2 c natural peanut butter, almond butter, or sunflower seed butter + 1/2 c sweet + 1 t vanilla + 3 T mini dark chocolate chips + 1/2 T coconut oil > Line an 8-inch square pan with a piece of parchment paper. Mix the oat flour, protein powder, rice crisp, and salt together in a large bowl. Add in the nut/seed butter, maple syrup, and vanilla. Stir well to combine. If the mixture is a bit dry, add a splash of non-dairy milk and mix again. Press into pan and roll out with a pastry roller until smooth. Pop into the freezer. Melt the chocolate chips and coconut oil together in a small pot over low heat. When half of the chips have melted, remove from heat and stir until smooth. After freezing the bars for about 5-10 minutes, remove from freezer and slice into bars. Drizzle with melted chocolate and freeze again until set. Store in the freezer in air-tight freezer bag or container.

Chocolate Crisp: 1/3 c melted raw cacao butter + 2 T coconut oil, melted + 1/3 c honey + 3 c shredded  dried coconut + 2 c raw cacao powder + 3/4 t cayenne powder + 1/2 H salt. > Chocolate crisp. Pour the melted cacao butter, coconut oil and maple syrup in a small bowl and whisk together.  Set aside. In a large bowl combine the dried coconut, cacao powder, cayenne and salt.  Mix together. Pour the wet ingredients into the dry ingredients and with your hands mix everything together.  The batter will appear to be very dry and crumbly.  This is to be expected.  It should however stick together when pinched. Place the batter in to the bar mold, press in evenly and firmly.  Level off the top so that it isn’t lumpy.  Set aside.  You can use a baking pan instead and nut the bars into shapes as an alternative. Caramel Dates: yields 48 candy bar > 3/4 c almond butter + 24 Medjool dates, cut in half, seed remove Chocolate Coating: 2-3 c melted hardening chocolate or vegan chocolate chips. Caramel dates: Place the almond butter into a pipping bag fitted with a small tip. I used a zip-lock and tip snip the bottom corner just a tad so that only the tip of the pipping tip would fit through. After the almond butter is in the bag, twist shut making sure that you don’t have large air bubbles. Set aside. Cut each date in half, evenly. Remove and discard the pit. Place the pipping tip in the corner of the date where the pit use to be and pipe a strip of almond butter on the date half. Do this till all the dates are used. Assembly: Place one date, upside down on top of the chocolate crisp bar. Place in the freezer for 30+ minutes. Remove from the freezer and dip each bar into the melted chocolate.  I placed the bar on a fork and lowered it into the chocolate, making sure to cover the whole bar. Tap the handle of the fork on the edge of the bowl to knock off any excess chocolate. Place on a sheet of wax paper and let the chocolate harden. For added decoration, you can drizzle extra chocolate over the top. Store in an airtight container for a week or keep in the freezer.

Energy Rolls-Truffles

Codes: FP = Foodprocessor. c=cup

Almond hemp rolls. 1 c almonds + 1/4 c cacao powder + 1/8 c mesquite powder + 2 TB raw honey + 1/3 c. hemp seeds + 2 TB cold-pressed virgin coconut oil + 1 tsp vanilla extract or the seeds scraped from one vanilla bean + pinch of Himalayan salt. > 1) Place the almonds in your food processor and process until finely ground. 2) Add the cacao powder, mesquite & salt and process again. Pour in the sweetener of choice, hemp seeds, coconut oil & vanilla and process until all is combined and sticking together. 3) Roll into 1.5" balls with your hands. If desired, roll the finished bites in your favourite super food powder, herb, or spice for a decorated look. On the picture > used cacao powder, mesquite, hemp seeds, peppermint and coconut flour topped with a goji berry. Refrigerate or freeze for storage. Serve from the fridge.

Cacao Oat Goji rolls. 3 c raw flaked oats + 1/2 c cacao + 1/2 c almond flour + 1/3 cup raw honey + 1/2 c coconut oil, melted + 1/2 c almond butter + 1/2 c goji berries > Mix oats, cacao and almond flour together in a large bowl. Set aside. In separate bowl, whisk together sweet + melted coconut oil. Pour wet ingredients into bowl with dry. Add almond butter. Mix well. Mix in goji berries. Form into 1″ balls (with plastic gloves on) chill to set.

Brazil rolls. Fine chop Brazil nuts in the food processor. Combine with oats and oat flour. Mix together wet ingredients, stir into dry. Mix together Sukrin brown and Cinnamon. Roll into balls and then roll in sukrin & cinnamon mixture, refrigerate.

Brazil rolls. 2 c Brazil nuts + 1/2 c oat flour (made from raw oats) + 1 c flaked oats (raw) + 1/3 c coconut oil + 1/3 c sukrin. > FP Brazil nuts until fine. Combine dry ingredients in a bowl. Combine wet ingredients, mix together and then add to the wet ingredients. Stir. Squeeze into balls. Roll in sukrin cinnamon mixture and refrigerate.

Choc rolls. 1 1/2 c almond meal + 3/4 c coconut flakes, ground + 1/3 c flax meal + 1/2 c raw cacao powder + 1/2 t vanilla powder (or seeds of 1 vanilla bean) + 1/2 t ground cinnamon + 1/4 t H salt + 1/2 c sweetener + 1/4 c chopped dates, soaked until soft. Chocolate glaze: 3 T coconut oil, melted + 3 T pure maple syrup + 1 T raw cacao powder, sifted > FP pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine. Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up. Remove the dough from the fridge and roll small balls with your hands, about 1 T each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky. Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge. Chocolate glaze:Whisk together all ingredients in a small bowl. Keep at room temperature until read Cacao Oat Goji Rolls. 3 c raw flaked oats + 1/2 c cacao + 1/2 c almond flour + 1/4 c sweetener or 1/3 c raw honey + 1/2 c coconut oil, melted + 1/2 c almond butter + 1/2 c goji berries. > Mix oats, cacao and almond flour together in a large bowl. Set aside. In separate bowl, whisk together agave, and melted coconut oil. Pour wet ingredients into bowl with dry. Add almond butter. Mix well. Mix in goji berries. Form into 1″ balls, chill to set.

Brazil Nut Truffle Rolls. ½ c Brazil nuts, soaked for 4 hours + 5 Medjool dates + dash of vanilla + 1 T lucuma + 1 T maca + pinch of H salt. > FP all ingredients, pulse chop until broken down into small pieces. Pinch between fingers to see if mixture holds together, if necessary add more dates to help the mixture hold together. Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Mint rolls. Filling: 1 C Cashews, soaked at least 3 hours + 1/3 C sweetener xilitol or sucrin + 1 C dried coconut (non sweetned). Place drained cashews and sweetener in food processor. Process until smooth. Add dried coconut and mix until well combined. A ball should form. Remove half the mixture and set aside. You will be making two different fillings > hazel and mint. Hazelnut Filling > 1/2 C Hazelnuts, soaked for at least 3 hours. Process with one half of the batch until nuts are chopped fine and mixture is well combined. Refrigerate for 1/2 hour. Mint Filling: 1/2 t Peppermint extract. Add peppermint extract to remaining mixture and mix well. Refrigerate both fillings for 1/2 hour. Assemble the Truffles: Roll fillings into 1″ balls. Place in freezer for 1 hour. While filling is setting up, make the raw chocolate for coating them.

Raw Chocolate: 1 C Raw Cacao Butter + 1 t. Vanilla + 3 T Coconut Oil + 1/3 C sweetener can also be honey + 7 oz. Cacao Powder. Melt cacao butter and coconut oil in dehydrator or over hot water. Mix in > sweetener and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine mix well. It should be quite liquid at this point. It will harden as it cools. Assembly: 1. Take a filling ball and pick it up with a toothpick. 2. Dip it in the melted raw chocolate. 3. Holding the chocolate dipped ball over the chocolate, let the extra chocolate run off. Be patient and wait until it has all dripped off. You can slowly turn the ball while it is dripping to get better coverage. 4. Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball, very carefully slide the ball onto a non-stick sheet. Repeat until all filling balls are covered. Place back in refrigerator to set chocolate.

Mango Coconut Rolls. 3 c unsweetened shredded coconut + 1/3 c extra shredded coconut for rolling + 2 c dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour) + 1/2 c sweetener + 8 T cold pressed coconut oil + 2 t freshly grated lemon zest. > FP all the ingredients (except the extra 1/3 cup of coconut) pulse into well combined. You will know the mixture is ready when it congeals together and almost forms a ball. Roll the mixture into small balls and roll in shredded coconut. Freeze on a baking tray lined with parchment paper for about 20 minutes. Store in a container in the fridge. Makes about 30 depending on how large you like your rolls.

Orange Sunshine Rolls. ½ c. raisins + 1 c. almonds + 3 t sweetener + 1 t filtered water + ½ t orange zest, minced + ½ tsp. Cinnamon + 1/8 c. almonds powdere. > FP raisins and almonds until well blended. Add sweet + water. Blend well. Add orange zest and cinnamon. Roll into balls. Sprinkle with almond powder. Makes 20 one inch rolls.

Tropical Pineapple Rolls. 1 c almonds + ½ c. dates + 1 T pine nuts + 5 macadamia nuts + 1/8 c cranberries + 1 t lemon juice + 2 T sweetener + 1/8 t H salt + 1 c shredded coconut + ¼ c. pineapple. > Mix ingredients and form balls with half of the coconut. Roll balls in shredded coconut Makes 20 one inch balls

Cake Batter Rolls. 1/2 c vegan vanilla protein powder from Sun warrior + 2 T coconut flour + 1 tablespoon melted coconut oil + 6 to 8 T water + Liquid stevia to taste (optional)