These Raw Chia Energy Bars are full of fiber, protein, omega 3 fatty acids, zinc, selenium and manganese. A clean and healthy snack for the whole family.
I love it when I can make something at home that turns out tastier, healthier and more affordable than what you find at the store. For example, my Raw Chia Energy Bars taste better and are healthier than packaged Lara Bars. Now, I’m not knocking Lara Bars here. They are great for when you’re on the run and stop by the store to pick something up and a much better option than many of the energy bars out there.
I get a lot of satisfaction from making my own version of something that comes pre-made or pre-packaged at a store. These are really simple to make and you can use whatever ingredients you have on hand.
These Raw Chia Energy Bars store well in the freezer and the fridge. Great for taking on hikes, picnics and as a pre- or post-workout snack. My son loves them. I took these to the playground and received many compliments from my Mom friends and they’re little ones liked them, too! So it’s safe to say theses will make a great after-school snack as well.
Raw Chia Energy Bars
- 1 cup + 2 Tbsp raw sunflower seeds or any other nut of choice
- 1/2 cup coconut date rolls (find them in the bulk food section or substitute dried figs or dates)
- 1/3 – 1/2 cup just almond butter
- 3 Tbsp chia seeds
- 1 tsp pure vanilla extract
- 1/2 – 1 Tbsp honey (optional)
- 1/4 – 1/3 cup dried cranberries (feel free to substitute raisins, diced dates, dried blueberries, dried cherries, etc)
Place 1 cup sunflower seeds in blender or food processor and blend for about 30 seconds or until nuts are fairly well ground. Add 2 Tbsp of chia seeds and grind for another 15-20 seconds. Add coconut date rolls, almond butter, vanilla and honey if you choose to use it. Pulse and blend until the entire mixture is well combined.
Note: I made these in my blender with an “S” blade attachment. If you use this method I recommend grinding the sunflower and chia seeds then adding the coconut date rolls and pulsing until combined. Transfer to a bowl, add remaining ingredients and use your hands to mix it all together. Add the reserved 2 Tbsp of sunflower seeds and dried fruit.
Make sure the consistency is sticky enough to hold together. This is why I suggest using 1/3-1/2 cup of nut butter. If the texture is dry add more butter and honey if needed.
Press the mixture into a parchment lined dish. I used a 4 x 6 shallow baking dish. You can use a loaf pan as well. Add the remaining 1 Tbsp chia seeds and a handful of the dried fruit on top. Fold the parchment paper over to cover the mixture and freeze for 45 minutes – 1 hour. Remove from dish and cut into bars are squares. Makes 12 bars. Keep refrigerated for up to a week and frozen for up to 2 months.