Baking

Energy bars

Name: Energy bars recipe
Yield: 20
Ingredients: 500g medjool dates, deseeded, roughly chopped; 20.00 ml boiling water; 160g almond; 160g sunflower seeds; 160g pepitas; 55g pistachio; 150g desiccated coconut; 150g soft and juicy dried figs, stems removed and sliced; 40.00 ml coconut oil, melted; 20.00 ml raw cacao powder; 100g coconut oil; 35g cacao powder; 35g pistachio

1 rating

Jump to recipe

by Kimmy Gastmeier

CHEF

Apr 18, 2024

"When we’re at the shop early in the morning, at 5am when you don’t quite want breakfast, these bars are the perfect way to start the day. They’re also great for an energy lift, any time you feel like you’re crashing." – Kimmy Gastmeier

500g medjool dates, deseeded, roughly chopped
1 tbs boiling water
1 cup (160g) whole natural almonds, toasted, roughly chopped
1 cup (160g) sunflower seeds, toasted
1 cup (160g) pumpkin seeds (pepitas), toasted
1/3 cup (55g) pistachios
1 3/4 cups (150g) desiccated coconut
150g soft and juicy dried figs, stems removed and sliced
2 tbs coconut oil, melted
1 tbs raw cacao powder

Glaze

1/2 cup (100g) coconut oil
1/3 cup (35g) raw cacao powder
1/4 cup (35g) pistachios, roughly chopped

Method

1.

Place the dates in a stand mixer fitted with the paddle attachment. Add the boiling water, then immediately cover tightly with plastic wrap. Stand for 20 minutes to soften.
2.

Grease a 30cm x 20cm slice pan and line base and sides with baking paper.
3.

Place the almonds, sunflower seeds, pepitas and pistachios in a food processor and pulse until roughly chopped. Mix the dates and water on low speed for 1 minute. Add the nut mixture and remaining ingredients and mix until fully combined. Press very firmly into prepared tray so it’s flat and very compact (use the base of a flat glass to help). Chill, uncovered, for 30 minutes.
4.

For the glaze, whisk the coconut oil and cacao powder in a small bowl until combined and smooth. Working quickly, as it will set fast, spread glaze evenly over top of the chilled mixture in pan, then sprinkle immediately with pistachios and salt flakes.
5.

Chill, uncovered, for 2 hours until set firm. Cut into 20 bars to serve.