Energy bars have always been a necessary evil. Do they contain nutritious, quality ingredients? 99% chance that answer is “No.” Are they incredibly convenient, borderline necessary for busy schedules? 100% Yes.
Folks, it's time to disrupt energy bars. A little prep on a rainy day will grant you 16 mouthwateringly delicious bursts of energy that are as healthy as they are convenient. Now that’s a win, win, win.
But first, a little Energy Bar Trivia:
Q: Are Quest Bars organic?
Q: What is the first ingredient in Clif Bars? A: Rice syrup (aka sugar).
Q: What is the first ingredient in LUNA Bars? A: Soy rice crips made with GMO soy protein isolate.
Q: How many times is corn syrup listed in the ingredient list of ZonePerfect Bars? A: Twice.
Q: How many times too many is that?
A: Two. Two times too many.
Bredesen Protocol Approved
Plant Paradox Approved
2/3 c Unsweetened Shredded Coconut
1/3 c Coconut Cream
3 Tbs Coconut Oil
1 tsp Vanilla
1/4-1/2 tsp Pure Monk Fruit
1/4 tsp Cinnamon
Dash of Salt
1 tsp Maca Powder (Optional)
1 1/4 c Almond Flour
6 Tbs Coconut Cream
3 tsp Matcha Powder
1/4 c Hemp Seeds
In a food processor or blender, blend the shredded coconut, coconut cream, coconut oil, vanilla, pure monk fruit, cinnamon, salt, and optional maca powder, scraping down the sides as you go. (Use 1/2 tsp of pure monk fruit for a sweeter flavor, and 1/4 tsp for a more savory flavor.)
Add in the almond flour, 1/4 cup at at time, blending as you go. Continue to process until a smooth, well combined dough forms.
Grease or spread parchment paper on a baking sheet. Take about half of your dough and form a ball using your hands. Place the ball in the middle of the sheet, and press down with your palm to flatten. If you have a rolling pin, roll out the dough to form a very thin crust (as pictured).
To make the topping: Whisk the coconut cream and matcha powder together in a small bowl. Pour about 1/2 of the mixture over the dough, spreading evenly with a knife or brush.
Sprinkle half of the hemp seeds evenly over the top (about 1/8 cup).
Place in the freezer to set for 30 minutes - 1 hour.
Remove the pan from the freezer. Using a sharp knife, cut the bars into squares or rectangles. Separate the bars from the parchment paper (if not using paper, use a spatula to release the bars).
Repeat the process with the other half of the dough.
Store in the freezer or fridge for several weeks.
NOTE ON ALTERNATIVE SWEETENERS
Some people experience a negative reaction to monk fruit. If this is the case, you may replace 1:1 with pure organic stevia, or omit the sweetener completely.