We love energy bars at our house. We love them so much we’ll often make up a batch with whatever we have on hand. This can be problematic, especially if Robb is behind the wheel operating the food processor. Like a tortured artist, he throws in a “pinch of this” and a “handful of that”, and while the net result is always delicious, the chance of repeat performance is rather slim because he doesn’t write down quantities as he goes…..would “ruin” the creative process!

Now my bars may lack a certain “je ne sais quoi”; however, you can replicate them as I like to take notes….in the umpteen journals that I have lying around the house – it’s worse than lego!

So, today, you lucky campers, I’m including two recipes from recent energy bar experimentation. One has more superfoods, one has chocolate. Enough said.

Both are “no bake” and take just a few minutes to prepare. I hope you enjoy them.

Chocolate Toasted Coconut Bars (enjoyed at the studio on January 15, 2017)

1/2 cup natural organic peanut butter
1/2 cup raw honey
1/4 cup dark chocolate chips
1 1/2 cups large flake oats (organic, gluten free – we use Bob’s Red Mill)
1/2 cup coconut flakes – not shredded (we use Bob’s Red Mill)
4 tablespoon chia seeds
1/8 teaspoon of Himalayan salt

  • In double boiler, gently warm peanut butter, honey and chocolate chips until melted and well combined.
  • Lightly toast coconut flakes (I used our toaster oven). Just be sure to watch them carefully,  as they burn quickly.
  • In separate bowl, combine oats, 1/4 cup of the toasted coconut, chia seeds and salt.
  • Add chocolate mixture to dry mixture.
  • Firmly press combined mixture into parchment-lined baking pan.
  • Press remaining toasted coconut flakes on top of bars.
  • Score into desired shape/size of bar. Store in fridge or freezer.
  • Enjoy!

Energy Bar 3.0 (enjoyed on Thursday January 19, 2017)

Sometimes I crave just a simple, dense, basic bar with few ingredients. These bars come together quickly:

  • Simply warm 1/2 cup natural peanut butter with 1/3 cup raw honey until well blended.
  • In a separate bowl, combine 1 1/2 cups organic, gluten free oats, 1/4 teaspoon Himalayan salt, 2 tablespoons of chia seeds and 1/4 cup hemp hearts.
  • Combine warmed peanut butter and honey mixture with dry ingredients and mix thoroughly.
  • Roll onto parchment-lined baking tray – this helps mixture stay together and gives bars a nice density. Score into desired size bars and store in fridge or freezer.

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