I am always on the run (like most people), juggling work, shopping for organic food, testing recipes, keeping up with my fitness routine, and trying to have a bit of a social life. Sometimes it can get tricky to take the time to prepare a meal, so I like to make some easy raw recipes to keep in the refrigerator for a quick grab-and-go option. On Sundays, I make a couple salad dressings, tabouli, hummus, kale chips, and energy bars.
These raw energy bars are packed full of dense nutrients such as calcium, magnesium and potassium, so they keep me fueled for hours (and you don’t need a dehydrator).
2 cups chopped pitted dates
1 tbsp raw cacao powder
1 tbsp raw maca powder
2-3 tbsp maple syrup (or sweetener of choice)
2 tbsp water
1/4 cup raw almonds
1/4 cup raw cashews
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tsp sesame seeds
dash of cinnamon
pinch of sea-salt
1. In a food processor, fitted with a metal blade, process dates, cacao powder, maca powder maple syrup, cinnamon, and water until smooth. Add almonds, cashews, sunflower seeds, pumpkin seeds, and salt. Process until all ingrediants come together to form a sticky mass, stopping the motor once or twice to scrape down the sides. Your food processor will jump around a lot, this is normal.
2. Transfer to a cutting board and, using your hands, press out the mixture until it’s about an inch thick, then shape into a square. Cut into bars, making about 9 bars 3 inches long and 1 inch wide. Then, I like to cut them into bite size pieces (making about 27 pieces). Place on a platter lined with parchment and refrigerate for about an hour to set. Store in an airtight container for up to 2 weeks.
There are so many variations to this recipe. Sometimes I use walnuts or macadamian nuts in place of the almonds. You can also add goji berries, hemp seeds, spirulini powder, raw almond butter. Play around with this recipe and find a combination that is perfect for you!