Whenever I pass a shop selling unrefined energy bars, I just can’t help but buy one. When it came to making them myself, I was shocked at how much sugar was in them. Unrefined or no, these bars may as well have been flapjacks. So, I blitzed up some dates into a purée, and got the amount of syrups down from an eye watering 200g to 75g. I think the results are delicious, and a healthy way to get your mid-afternoon sugar fix.
Clean Energy Bars (makes 12)
- Dry ingredients:
- 150g oats
- 70g rye flakes, ground to a flour in a food processor
- 170g mixed seeds eg chia sesame, sunflower, pumpkin, linseeds
- 70g flaked almonds
- 100g raisins cranberries, sultanas, or goji berries
- 2 tbsp unsalted, pistachios
- 100g chopped dates
- 100g coconut oil, melted
- 5 tbsp honey, maple or agave syrup
Preheat oven to gas mark 3/ 160’C. Line a 20cm x 20cm tin with greaseproof paper.
Lightly blizt each of the dry ingredients, except for the berries, in a food processor individually, but not too much so as to retain texture. Combine in a bowl and set aside.
Now purée the dates in the blender, loosening with a tablespoon or two of water. Place the date purée in a large pan over a low heat. Slowly add the coconut oil until it has mixed in. Repeat with the honey or syrup. Stir in all the dry ingredients until thoroughly combined.
Pour into the tin, smoothing and compressing the mix out. Bake for 25-35 minutes, checking to avoid the mixture browning too much. Allow to cool before removing and cutting into bars.