Nut & Seed Energy Bars - These contain the perfect balance of protein & carbs to start your day off on the right foot. Plus they are super flavorful & don't take long to make!
2 cups chopped raw, organic dates (pitted)
2 tbsp raw, organic cacao powder
3 tbsp raw, organic agave nectar or raw, vegan coconut nectar
2 tbsp water
1⁄4 cup raw, organic cashews
1⁄4 cup raw, organic walnuts
1⁄4 cup raw, organic almonds
3 tbsp raw, organic hemp seeds
2 tsp raw, organic sesame seeds
1 tsp raw, organic goji berries
1 tsp wildcrafted bee pollen
Pinch fine celtic sea salt
In a food processor, grind the nuts until they are a
crumbly, fine consistency. Add in the dates, cacao powder, agave nectar, water, & sea salt & mix until
Transfer mixture to a bowl and stir in the goji
berries, bee pollen, & sesame seeds. Once ingredients are
well-combined, press bar mixture into a 9x9 glass baking dish. Chill for at least thirty minutes.
Cut into bars
and serve. These will keep for five days
in the fridge, or a few weeks in the freezer.
Gingersnap Bars - If you love gingersnaps you'll love these homemade energy bars which also double as a dessert!
1 cup raw, organic walnuts
1 cup raw, organic almonds
2 cups raw, organic dates, (pitted, dropped 1 at a time)
1 teaspoon raw, organic coconut oil
1 tablespoon organic, sprouted, ground, golden flax seed powder (optional)
2 teaspoons raw, organic cinnamon
1 inch nub of fresh ginger from the root
1/8 teaspoon ground clove
1 teaspoon organic vanilla extract
Put nuts in food processor and run until roughly chopped or desired consistency. Add all dry ingredients & run for a few seconds until mixed. While running, drop the dates one by one into the mix. Run for just a few seconds more after last date has been dropped
(mixture should be moist but still crumbly and stay together when
pressed between your fingers, don’t mix too long or nut oils will over develop & end result will be oily). We like ours in ‘bar’ form, but you can also roll these into balls.
If making bars, spread into square/rectangle pan or dish and press down
firmly. Chill for at least 20 minutes, then cut (we used a 6" x 9" glass dish). Store in an airtight container in the fridge - will keep for 1 week.