Cherry almond energy bars

I am a big fan of nuts, as you might notice. All that protein stored in one beautiful home made bar.

These cherry nut bars are easy to make. It's just a matter of having all the ingredients! I know it can be overwhelming to buy so many random things and it gets expensive sometimes but once you make these, I am pretty sure you will KEEP making them. And! You will end up saving money. Promise.

The packaged nut bars in the store are ok in a pinch but me being me,  just loves knowing nothing shady was added.

Enjoy them with your kiddo after school for some extra energy.

Those school days can be so tiring.


  • 1 cup raw pepitas
  • 1 cup raw sunflower seeds
  • 2 cup raw almonds
  • 1 cup raw peanuts
  • 10 dates, pitted
  • 2 teaspoons arrowroot powder
  • 1/4 cup nut butter
  • 1 teaspoon sea salt
  • 1/2 cup brown rice syrup 
  • 2 tablespoons raw maple syrup
  • 2 cups Udis GF pretzels (or if not GF, use any)
  • 3/4 cup dried cherries
  • 3/4 cup dried currants
  1. Heat the oven to 400.
  2. Spread the nuts and seeds out onto a rimmed baking sheet and toast at 400F for 5-7 minutes.
  3. Puree the dates in a food processor or blender. If it piles up into a ball its ok, keep pureeing  so that it smooths out into more of a paste. If you need to, add a little drop of water.
  4. Whisk the arrowroot powder, nut butter, salt and dates in a small bowl.
  5. Bring the brown rice syrup and maple syrup to a boil in a small pot over medium-high heat. Whisk the syrups into the date mixture.
  6. Pour the pretzels into a large mixing bowl and begin crushing them with the bottom of your measuring cup. No bigger than the size of a penny. Add in the toasted nuts and seeds, the cherries and the currants.
  7. Pour the sticky syrup mixture into the bowl with the dry ingredients and gently stir with a wooden spoon until everything is coated. 
  8. Line a 9x13 baking pan with parchment paper so that it comes up the sides. Scrape the bar ingredients into the pan and even out the layer with your wooden spoon.
  9. Spread another layer of parchment paper over the bars and use the bottom of a cup to press and smooth out the layer underneath.
  10. Weigh down the bars with a book to keep everything pressed together as it cools.
  11. After about an hour in the fridge, turn the bars out onto the counter and peel off the top layer of parchment paper.
  12. Using a very sharp knife, cut the block into 24 bars. A large chef's knife is best, as it makes it easier to make one even cut, without sawing through the bars and making them crumble.
  13. Wrap each bar in parchment paper and store in an airtight container for up to a week or freeze for up to a couple of months.