Lately, my timing for uploading these articles and videos have been way off. Initially I used to put them up by noon, but nowadays, its more of bed time. Pardon me, the editing is what takes more of my time, but sometimes, struggling to come up with unique recipes is just the coarse of the day. The struggle is real.
If you are new to my blog, welcome. Take note new food videos every Mondays, Wednesdays and Fridays, but once in a while there are a few changes.
Not sure about you, but lately I have been struggling to find that perfect recipe for naturally sweet energy bars. The store bought ones especially those at healthyU store are quite expensive ranging between ksh 250 to 450/- per bar. They are super sweet with artificial sugars not that I have anything against them and they are just my best go to delicious snacks when am out and about or near their stores. However, if you are looking for a naturally sweet but nutty energy bar made from scratch, then you are in the right place.
Here is what you’ll need to prep these raw but nutty energy bars:
Prep time: 5 mins Freeze time: 1 hour 30 mins Total time: 1 hour 35 mins
Yields: 5 bars
*For the base*
- 4 Tablespoons of smooth peanut butter
- 2 Tablespoons of Kentaste coconut oil
- 10 pieces of pitted dates by Sweet Nuts
- 2 Tablespoons of sesame seeds by Sweet Nuts
- 2 Tablespoons of chia seeds by Sweet Nuts
- 1/2 cup of desiccated shredded coconut
- 1 cup of raw pistachios by Sweet Nuts
- 1 cup of raw cashew nuts by Sweet Nuts
*For the toppings*
- 1 cup of Toasted & salted pistachios + cashew nuts
- 1 cup of milk chocolate chips – “semi- melted”
Important tools used:
- Ice box = Freezer
- loaf pan
- parchment paper
- chopping board
- wooden spoon
- mixing bowl
Step 1: Prep the base:– I’d advice you all to use a food processor instead of a blender. Washing a blender after this recipe, is a pain in the butt.” Place all the base ingredients in a blender and pulse to mix for 1 min until the mixture sticks together. Transfer the mixture into a lined loaf pan with parchment paper. First press down the mixture with the help of your fingers, then opt to use the bottom part of a cup. Place the tin in the freezer to set for 30 mins.
Step 2: Prep the topping:– Semi -melt the milk chocolate chip, add in the 1/2 of the toasted nuts and mix everything together. I was trying to go for a “ferrero rocher” vibe. I think I almost hacked it. Remove the base mix from the freezer, add the chocolate nut mix on top and spread it and level it out. Add the remaining toasted nuts on top and place it back in the freezer to harden for 1 hour.
Step 3: Slice it and serve: – Remove from the freezer and peel off the parchment paper and slice it into bars. Serve and indulge.