It has been a bit of an odd week! The time change, full moon, and impending spring break have had the kids (my patients) in a mood! In our house, Cooper has been falling asleep in my arms each night, and the BOY has been super busy at work.
Basketball has returned (my bracket has my cortisol levels rising!) and so have the energy bites. Except this week, we are leaving the world of bites and bringing on the bars!
A healthier option than the amazing Peanut Butter Cookie Brownies, I made earlier this week, both the BOY and I have been chowing down on these bars! Ok, we have been devouring the brownies too : )
With the ingredients as written, my bars didn’t come together into a dough. Luckily, I am no rookie when it comes to these things, and so I knew that I could add honey, agave, or maple syrup. I went the syrup route and my bars pulled together quickly.
I tell you this in case you have the same problem when you make them, and I highly recommend that you do!
I love the mixture of coconut and almond butter, and they will power you through even the craziest of days…don’t ask me how I know this! Thankfully, I got out of work early on Wednesday and instead of going home to clean my house and do responsible adult stuff, I went to a hot yoga class.
It was a new-to-me instructor, and the class was absolutely incredible! None of my bracket teams are winning by enough tonight for me to sleep sound, but I might as well give it a try since I have an early morning of work tomorrow. Looking for more ‘raw’ recipes, check out my very busy Pinterest board!
Do you have a favorite raw recipe?
Who are you cheering for in the NCAA tournament?
Almond Coconut Energy Bars
From My Sequined Life
- 1 cup of whole pitted dates (approx. 12 dates)
- 1/4 cup creamy almond butter
- 1/4 cup roasted almonds
- 1/4 cup unsweetened coconut flakes
- 3 tbsp ground flaxseed
- Maple Syrup (if needed)
- Place all ingredients in a food processor and blend for one to two minutes, or until everything is evenly combined and just about smooth. You may still have little crunchy pieces of almonds remaining. If a dough does not form, then add in maple syrup (or another sticky ingredient like honey) and continue to process.
- Line a 9" x 5" loaf pan (or a small dish) with parchment paper or cooking spray and press bar mixture evenly into about half of the pan. Refrigerate for at least 45 minutes so the mixture sets. Once chilled, cut into bars and store in the fridge