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Snacks & Treats

Homemade Energy Bars

Aug 8, 2016

A homemade version of those popular packaged energy bars, these are simply a base of sticky dates and crunchy almonds or pecans, blended together to form a mixture that can be pressed into bars (or even balls). They’re grain-free, and you can stir in any add-ins you like. (And ensure they’re only going to places that aren’t nut-free.) Medjool dates are those big, soft ones you usually find in a box in the produce section of the grocery store. They stay softer when the pits are still inside — they’re easy to remove with your fingers.

  • 1 1/2 cups Medjool dates (about 15 dates), pitted
  • 1 1/2 cups toasted whole almonds and pecan halves (any ratio - or try toasted hazelnuts or cashews)
  • pinch salt

Optional add-ins:

  • 1/3 cup shredded coconut and a bit of grated lime zest
  • 1/3 cup mini chocolate chips and a small handful of chopped pumpkin seeds
  • 1/2 cup chopped dried cherries or cranberries

In the bowl of a food processor, pulse the dates, nuts and salt until well blended and coarsely ground — you should be able to squeeze it together in a clump. If you like, pulse or stir in any add-ins.

Press into a parchment-lined 8x8-inch baking pan and let sit at room temperature or refrigerate until easier to cut into bars. (Alternatively, roll the mixture into small bite-sized balls.) Leave in the pan or wrap individually to store. Makes 9 bars.


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Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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