Jan. 30, 2014
Today I’m giving you the recipe for the homemade energy bars I’ll be eating this Saturday during my 6 hour Ironride at the YMCA: Chocolate, Cashew and Almond raw energy bars. I got the recipe from the blog Seasaltwithfood, which I found via an internet search for raw energy bars. Don’t get me wrong, I love Clif Bars, and eat them frequently. But after a while, you just crave something else. Anything else. So, I started making my own homemeade energy bars, and have collected quite a few recipes. This is one of my favorites.
2 Cups (300g) Moist Medjool Dates, pitted and chopped
2 Cups (280g) Raw Cashew Nuts
½ Cup (60g) Raw Almond (without skin)
¾ Cup (75g) Cocoa Powder
A Pinch Of Sea Salt
½ Cup (40g) Unsweetened Shredded Coconuts
2 Tbsp Vanilla Extract
2 to 3 Tbsp Cold Water
- Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor.
- Pulse and process all the ingredients together until the texture is coarse.
- Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency.
- Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.
Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil or parchment paper.
Not everything goes as wonderfully as the internet promises it will, heh, but these really were as easy and good as they sounded. Here they are, step by step:
Apparently soaking the almonds and removing the skin helps activate enzymes and improve digestion or something. I’m sure they’re right and that’s all fabulous, but I often can’t be bothered to plan ahead like that, so I just grind them up whole. I think the ones in this batch were roasted and salted too, just to further offend the “raw” part of this recipe. And they seemed fine to me this way, always have. Moving on…
1. Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor.
2. Pulse and process all the ingredients together until the texture is coarse.
3. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency.
4. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.
After chilling, I cut them into 9 squares. You can see about how thick they are:
These are so good! They taste sorta like brownies!
I then wrap them in tinfoil, and place them in a storage bag for the freezer, so I can grab one or two as needed. The storage bag just helps me keep them (and the other bars I make) organized. Tinfoil makes them easy to transport, particularly in a gym bag/cycling jersey. And you can re-use the tinfoil pretty easily, or recycle it.
If you’re more interested in the way many cyclists pack their food for eating on the bike, watch this video. It’s a video of Dr. Alan Lim wrapping rice cakes he is famous for making for professional cyclists. I figure it it’s good enough for professional cyclists, he probably knows what he’s doing He folds them such that you can just pull at a seam and have access to the food.
When you enter in all the ingredients for these bars into Training Peaks, this is what you get for the whole recipe: