Thanks to some helpful allergies I can’t buy most energy bars in stores. This has caused me to have to experiment and try to come up with my own variations of energy bars.
To keep these bars vegan I have had to make some adjustments as I used to use honey for them and I have chosen to stop eating honey too. Instead I have opted to increase the amount of dates to increase the sweetness of this snack.
The great thing about these bars is that they easily lend themselves to be adjusted to your personal liking. My favourite way to make these bars is with cranberry and chocolate. However I have made these with banana and raspberries in the past as well.
If you are planning to make adjustments to these bars all you have to keep into consideration is the ratio’s used. 60% dates, 20% nuts and 20% fruit with optional chocolate. The recipe below was the perfect amount for a 8X8 pan, adjust the quantities as needed for your pan size.
With these bars I recommend either chilling them overnight in your fridge or if you have a dehydrator available to use this to dehydrate your bars to make sure they are easy to eat and not sticky.
- 400g / 14oz dates
- 135g / 5oz dried cranberries
- 70g / 2½ oz cashews
- 70g / 2½ oz almonds
- Put the nuts in a food processor and pulse until they have formed small chunks.
- Add the dates and dried cranberries and pulse until the mixture forms a ball.
- Spread the mixture in a 8X8 baking pan and chill overnight in the fridge or dehydrate in a food dehydrator.