The Best Power Bars Ever ~ A Whole Foods Snack!
Here is our version of a healthy protein bar that we absolutely love. Thank you Lindsay at Passionate Homemaking for the inspiration. I’ll say that again…it is de-LISH-us! Using four super foods (flax or chia seed, coconut oil, raw honey, and raw almonds) and gluten-free, these bars pack a nutritional punch, and really fill you up between meals. The purpose behind it was to have a good snack on hand. Several of our family members in particular were requesting something to give a boost of energy through the day. A great source of protein, it’s a fun way to get those nutritious nuts, seeds and dried fruit into your diet. Great for pregnant mamas, too! My daughter simply threw all the ingredients into the food processor and pulsed it for a few seconds, and it turned out beautifully. You’ll have to decide whether these are a breakfast food or a snack! Ingredients:
- 2 cups almonds
- 1/4 – 1/2 cup flax seeds, chia seeds or pumpkin seeds
- 1/2 cup dried prunes, dates or raisins (we used dates)
- ½ cup shredded coconut (unsweetened- we used Let’s Do Organics brand)
- ½ cup peanut or almond butter (we used sunflower seed butter)
- 1/2 teaspoon sea salt
- ½ cup coconut oil (melted)
- 1/4 cup honey (preferably raw to add enzymes)
- 2-3 teaspoons vanilla extract
- 1/4 bag of dark chocolate chips in a small saucepan for the topping (we used 2.5-3 oz. Ghirardelli 60% cacao bittersweet chocolate)
First, place the top five ingredients into the processor (almonds, flax seed or chia, dried fruit, shredded coconut, and nut butter).
In a sauce pan, melt coconut oil over very low heat (it melts at 76-77° so it may already be melted). Stir sea salt, raw honey, and vanilla into the liquid coconut oil. Add the coconut oil mixture into the food processor and blend until the ingredients all form a thick ball. Cover a 9 1/2″ x 13″ cookie sheet in parchment paper and spread out this thick paste into a thin rectangular layer. Place it into the refrigerator for an hour to chill or until it solidifies.
In a small saucepan, melt chocolate over very low heat, stirring continuously.
Smooth melted chocolate thinly over the base; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars, and serve cold. Makes about 12-15 bars. Store in refrigerator or freeze to enjoy later!
I love that these bars are made with raw honey and coconut oil and not white or processed sugar and a hydrogenated oil; you could even lower that 1/4 c. of honey to 1/5 and still findthese very satisfying. We will be doing this next time.
I found this little excerpt on page 548 of my Nourishing Traditions cookbook:
“The latest explosive evidence incriminating table sugar as the chief architect of heart disease comes from the University of Hawaii (1972). C.C. Brooks and his colleagues fed pigs high-sugar diets. Sixty-eight of the eighty pigs developed heart disease in the left half of the heart. This backs up the contention that Dr. Yudkin and others have been making for many years.
A remarkable added finding was that in pigs in which 10 percent of the sugar was replaced by coconut oil or beef tallow the heart remained free from the endocarditis that afflicted the rest of the [other] animals. This may confound those who have been apprehensive about fat in the diet.” ~Edward Howell, MD Enzyme Nutrition
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