Recipe: Healthy Snickers Energy Bar
We’ve teamed up with Sam Rice at The Midlife Kitchen who has an awesome blog stealthhealthblog.com to bring you a super delicious and nutritious recipe each month. This month she’s been sharing some recipes and wisdom with our ‘Do More Pilates’ 6-week Challengers and this one was a winner with everyone.
Now I hope I don’t get into any Trademark infringement trouble for using ‘Snickers’ in my recipe - if there are any lawyers reading I am not pretending these are actual Snickers bars, I have just borrowed the flavours of Snickers (peanuts, salt, chocolate) to create what I think might be the most delicious healthy snack ever. And the best thing? You don’t even need to cook them.
SERVES: 12 bars (or more bite-sized pieces)
KITCHEN TIME: 15 minutes, plus freezing time
INGREDIENTS:
75g roasted, salted peanuts
50g raw cashews, unsalted
100g oats
5 Medjool dates, pitted
3 soft dried figs
10g sunflower seeds
10g chia seeds
2 tbsp coconut oil
2 tbsp date syrup (could also use another sweetener like honey or maple)
75g good quality dark chocolate chips
PREP TIP:
You can be flexible with the ingredients so if you don’t have cashews use almonds or another nut and the seeds can be changed up too – the peanuts and the choc chips are non-negotiable though!
METHOD:
Roughly chop half the nuts and set aside. Put the rest of the nuts and the oats into a blender or food processor and blitz to breadcrumb texture. Add the dates and figs and blend until fairly uniform in appearance (no big lumps of fruit). Place the mixture in a large bowl, add the chopped nuts and seeds and combine well. In a small saucepan gently heat the oil and date syrup until runny and then pour into the nut mixture. Combine well and leave to cool (can pop in the fridge for a few minutes). Now add the chocolate chips and stir through to distribute evenly. Press into a tin (approx.15 x 20cm) lined with a strip of baking parchment, leave the ends poking out so it’s easier to lift out of the tin later. Place the tray in the freezer for an hour or so to firm up, remove from the tin and cut into squares – see serving tip.
SERVING TIP:
This is a rich and filling mixture so you don’t need huge blocks. I usually cut it into bite sized pieces and keep them in a Tupperware, with baking parchment between the layers to stop them sticking together. They are best eaten straight from the freezer.
Click here for a printable version of this recipe.
