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
- Heat the oven to 400.
- Spread the nuts and seeds out onto a rimmed baking sheet and toast at 400F for 5-7 minutes.
- 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.
- Whisk the arrowroot powder, nut butter, salt and dates in a small bowl.
- 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.
- 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.
- Pour the sticky syrup mixture into the bowl with the dry ingredients and gently stir with a wooden spoon until everything is coated.
- 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.
- Spread another layer of parchment paper over the bars and use the bottom of a cup to press and smooth out the layer underneath.
- Weigh down the bars with a book to keep everything pressed together as it cools.
- After about an hour in the fridge, turn the bars out onto the counter and peel off the top layer of parchment paper.
- 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.
- 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.