My friend Joy came into town over the weekend and we went on a great hike in Madera Canyon. The day before, I felt compelled to make an all natural energy bar to take on our adventures. I stumbled upon the best, all natural, and simplest recipe out there. So, in lieu of buying protein bars and energy bars, I decided to make my own, and share with everyone here. I promise, these are complete must-haves, and anyone with taste buds will be sure to love them.
This recipe was adapted from one of my favorite websites, 101cookbooks.com. Heidi dreams up the best recipes using whole foods, and her recipes are a real inspiration in my kitchen. Her version was already delicious, I just added some different ingredients and changed some portions, according to what I had in my cupboard at the time, and they came out dynamite: chewy, crunchy, sweet and delicious.
I added a sprinkle of chocolate chips to pair with the variety of nuts, and dried fruit to give it the chewy factor: golden raisins, currants, and dried apples. I think next time I make these, I might forgo the espresso grounds, which give these power bars a pronounced espresso flavor, and just let the toasted coconut and nuts be the dominant flavor. No matter what you decide to put in these bars, they are bound to come out delicious.
I would love to hear about your ideas for ingredients if you make these bars! Please leave me a note below!
- 1 tablespoon coconut oil
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 1 cup slivered almonds
- 1 cup shredded unsweetened coconut
- 3/4 cups rolled oats
- 1 1/2 cups crisp brown rice cereal (I could not find brown rice cereal, so I used Rice Krispies)
- 1 cup brown rice syrup
- 1/4 cup natural cane sugar
- 1/2 teaspoon fine-grain sea salt
- 2 tablespoons ground espresso
- 1 teaspoon pure vanilla extract
- 1/4 cup dried currants
- 1/4 cup dried apples, chopped
- 1/2 cup dried golden raisins
- 1/3 cup chocolate chips
- Preheat oven to 350 degrees
- Place your nuts and coconut onto a cookie sheet, and toast for 7-10 minutes, stirring mid-way during toasting (FYI, your house is going to smell great after this!)
- Pour your toasted nuts and coconut into a large bowl
- In a medium sauce pan, bring to a boil: the vanilla, brown rice syrup, salt, espresso grounds, and raw sugar (about 4-5 minutes until it begins to thicken), stirring constantly
- Mix the remaining dry ingredients together in a large bowl with the toasted coconut and nuts
- Once brown rice syrup mixture is done boiling, pour hot syrup over dry cereal mixture, and combine until evenly incorporated
- Grease a large cookie sheet pan (you will want a shallow pan, so those pans with no edges won’t work, you could even use a large cake pan) with coconut oil
- Pour power bar mixture into greased pan, and flatten out (grease your hands with coconut oil, I find this easiest to manually flatten out your bars)
- Once at room temperature, cut bars to liking
Serves 24-30, depending on size and thickness (this can easily be made into 60 mini-bars or bites for a quick snack to boost your energy during mid-day ruts)