Ditch store-bought and go DIY with these tasty carrot and dried fruit energy bars. Store them in the refrigerator for a sweet grab-and-go snack with no refined sugar and a healthy dose of fiber.
This is a great snack if you’re looking to fuel a long hike or other sustained physical activity. The carbs offer energy right away, while the fat gives you energy throughout the day. This is also helpful if you’re looking for a filling snack in the middle of the day without the sugar high and crash many snack bars give you.
Active time: 20 minutes Total time: 2 hours, 30 minutes
Carrot Cake Energy Bars
Ingredients
3/4 cup (60g) rolled oats
1/2 cup (54g) slivered almonds
1/2 cup (60g) walnut pieces
3/4 cup (83g) carrots, grated and patted dry with paper towels
3/4 cup (120g) pitted Medjool dates
1/2 cup (30g) toasted unsweetened dried coconut chips
1/4 cup (40g) dried pineapple pieces
2 teaspoons orange zest
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Preheat oven to 350°F (180ºC). Place the oats, almonds and walnuts on a rimmed baking sheet and bake until lightly toasted, 10 minutes. Set aside and allow the mixture to cool.
Put the carrots, dates, coconut, dried pineapple, orange zest, cinnamon, vanilla and salt in a food processor and pulse until the mixture is well chopped and forms a ball, about 30 1-second pulses. Add the oats and nut mixture and process, stopping to scrape down the sides of the bowl once or twice, until the nuts are finely ground, 2 minutes.
Line a 5-by-9-inch (13-by-23-cm) loaf pan with plastic wrap. Press the date mixture into the pan evenly. Cover and refrigerate until the mixture is firm to the touch, about 2 hours. Cut into 8 bars and wrap individually in plastic wrap. Store the bars in the refrigerator for up to 2 weeks.
Serves: 8 |Â Serving Size: 1 bar/60g
Nutrition (per serving):Â Calories: 211; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 83mg; Carbohydrate: 25g; Dietary Fiber: 5g; Sugar: 14g; Protein: 5g
Originally published August 2020
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