A well balanced energy bar will take you through anything from a mid-day lag to a work- out. These raw bars are ready in just 15 minutes, are packed with protein, Omega fatty acids, and of course, chocolate.
- 100 g / 1⁄2 cup dates, pitted and packed
- 100 g / 1⁄2 cup Fresh raspberries
- 230 g / 11⁄2 cup Rolled oats, plus extra for topping 60 g / 1⁄4 cup Crystal Margarine
- 20 g / 1⁄4 cup Cocoa powder 70 g / 1⁄2 cup Walnuts
- 70 g / 1⁄2 cup Almonds
- 80 g / 1⁄4 Chocolate chips Pinch of Sea salt
- Brush the sides of a loaf pan with Crystal Margarine, and line with parchment paper. The margarine will help keep the parchment from moving around while you fill the pan.
- Chop the dates and raspberries in a food processor until a coarse meal forms. The mixture will be wet.
- Add the rolled oats, cocoa powder, and Crystal Margarine. Process until combined, scraping down the sides of the food processor with a rubber spatula as necessary.
- Add the nuts, chocolate chips, and sea salt. Pulse until just combined. At this point, you should be able to make a ball that isn’t too sticky. If the mixture sticks to your hand too much, add in a touch more oats and pulse again.
- Once the mixture is ready, press it into a flat, even layer in the prepared loaf pan, being sure not to miss the corners.
- Sprinkle a few rolled oats, or a dusting of cocoa, on top to garnish before placing the pan in the freezer for 15 minutes.
- After the bars have set in the freezer, remove them and cut them immediately into 8-12 squares or bars.
- Individually wrap each bar and store them in the freezer until ready to eat, or take them on the road.
- Sometimes raspberries are more tart than sweet. If find these bars less sweet than you might like, stir a tablespoon of honey into the date and raspberry mixture.
- These bars will soften slightly outside of the freezer, so be gentle with them.