Elizabeth Ruiz February 26, 2013 TWEET COMMENTS 8

3 DIY Energy Bars for Your Next Run - Page 2


Protein Bars

2 cups raw or slightly roasted almonds
1/2 cup ground flax seeds, chia seeds, or pumpkin seeds
1/2 cup raisins, currants, dried dates
1/2 cup shredded unsweetened coconut
1/2 cup unsalted peanut or almond butter
1/2 cup melted coconut oil
2 tsp. vanilla extract
1/2 tsp. sea salt
3 Tb. honey
4 ounces dark chocolate* optional

Prepare the almonds, flax seeds, dried fruit, and coconut by processing them in the food processor until they are coarsely ground. Add almond butter, salt and mix. In a small saucepan, melt coconut oil over low heat until it becomes liquid. Stir in honey and vanilla extract. Combine the melted coconut oil with the nuts and fruit, working with a few pulses in the food processor until it forms a coarse paste. Spoon the mixture into the 8 x 8 inch baking dish, letting it chill for 1 hour in the refrigerator. Using a small saucepan melt the chocolate over low heat, stirring frequently so that the chocolate does not burn. When melted, spread over the bars and return the baking dish to the refrigerator for an additional 30 minutes, or until the chocolate hardens. Cut into bars, then wrap individual bars in freezer paper, or wax paper. Store in cool, dry area, or freeze.  Yields about 12-16 bars.


No-bake bars

1 cup almond, cashew, or peanut butter
1 cup honey
3 cups rolled, or old-fashioned oats
1/2 cup protein powder (optional)

In a medium-sized saucepan warm the nut butter and honey over low to medium heat until it mixes and is creamy in texture. Make sure your pan is large enough to fit the oats. Mix in oats and optional protein powder. Turn off the heat, mixing until the ingredients are combined. Press into a 8” x 8”, or 9” x 9” glass baking dish. Let cool before cutting into 16 bars.


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