This healthy power bar recipe is crammed with all the goodness. Forget about loaded-with-sugar shop-bought muesli bars. Make these instead!
They are incredibly simple to make and most of your time will be spent impatiently waiting for them to harden in the refrigerator. Don’t skip this step because you’ll have a lot of crumbs on your hands! Not cool.
Also, if you need a snack to fuel a workout, look no further… loaded with energy-dense nuts & seeds, they aren’t called power bars for nothing!
Top tip: don’t substitute the buckwheat because it adds crunch and nuttiness. In case you didn’t know – buckwheat is actually wheat free. It is a fruit seed related to rhubarb and sorrel.
No-bake power bars
- 28 cm x 18 cm baking tray
- Baking parchment
- Measuring cups
- Measuring spoons
- Food processor
- Wooden spoon
- 1 cup mixed nuts (I used almonds and pistachios)
- 1 cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
- ½ cup hulled, roasted buckwheat
- 1 cup desiccated coconut
- ½ cup gluten free oats
- 4 tbsp natural cacao powder
- 20 medjool dates, pitted
- ⅓ cup coconut oil, melted
- 2 tsp vanilla extract
- ⅓ cup goji berries
- 2 tbsp cacao nibs
- Grease a 28 cm x 18 cm baking tray with coconut oil and line with baking parchment.
- Place the nuts, seeds, buckwheat, coconut, oats and cacao powder in a food processor and pulse to roughly chop and combine.
- Add the dates, coconut oil and vanilla extract and blend until well combined and the mixture starts to come together. Stop every now and then to scrape down the sides and add a little extra coconut oil if the mixture isn't coming together. Remove the blade then add the goji berries and cacao nibs and stir with a wooden spoon to evenly combine.
- Press the mixture firmly into the tin and refrigerate for 30 minutes. Cut into thick bars and store in an airtight container in the refrigerator for up to two weeks.