One of the main themes of this website is to try and move people far and wide away from the extreme reliance we seem to have on overly-processed foods.
These raw energy bars are just one answer of many.
Take a typical energy bar, even a raw one. This is an organic date-orange bar I found on my lunch break at the local organic store. Look at all those ingredients. That can’t be right, right?
Along with the usual suspects, you’ve got corn syrup, rice syrup, salt, sugar, potato starch, palm oil, palm fat and inverted sugar syrup.
All you really need to make energy bars is good, whole ingredients. Check out this list instead:
Raw Energy Bars – Ingredients
- Sesame seeds
- Maple/agave syrup
How much better does that look?
The only slightly naughty ingredient there is the maple/agave syrup – however this convincingly strong argument from Anthony Warner, in his book The Angry Chef, is why we feel a small amount of sugar now and then is not the end of the world. With small amount being key!
Homemade Raw Energy Bars – when do we want them?
Now! There are many reasons why raw energy bars rock – not only are they far superior to your average chocolate bar (this in-depth article basically shows through research that nuts are the bee’s knees).
They’re also a great energy boost (obviously) before any workout or run, or even if you’re just feeling tired.
Never underestimate their ability to take the edge of a sugar-craving either.
We’ve all been there. We fancy something sugary: we open a pack of sweets or chocolate, and before we know it, the entire lot is gone.
These raw energy bars get pretty filling pretty quickly (probably because of the nuts and their fiber), but even if you do scoff a few too many you don’t need to feel particularly bad about it.
So, the next time you need a quick pick-me-up for any reason – reach for your homemade raw energy bars. You know exactly what’s in them.
Raw Energy Bars
Pop the stones out of the dates and put them, the dried figs and half of the almonds and hazelnuts into a food processor and process until the mixture is uniform in texture.
Roughly chop the rest of almonds and hazelnuts.
Pour the mixture into a mixing bowl and add the rest of almonds and hazelnuts, the oatmeal, sesame seeds and agave/maple syrup. Mix well with a spoon.
Lay the mixture between two oven paper sheets and flatten the dough (using a roller or similar) to about 0.5cm thick.
Stick it in the fridge for at least two hours, all night if possible.
Cut into bars and store wrapped in the oven paper inside sealed tupperware.
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