Disclosure: I received products from Barlean’s free as part of #RecipeMakeover week. All opinions are my own.
Energy bars are quite a big trend these days. Many coffee shops or cafes sell a wide variety of energy bars in all shapes and sizes. But making energy bars at home is quite easy. All you need is some healthy ingredients and a food processor.So today I have a healthy recipe for Enery bites made with cacao nibs, dates and Barlean’s digestive blend. Barlean’s is one of our sponsor for this week’s #RecipeMakeover event and they were very kind enough to send us their Digestive Blend and Butter flavored coconut oil. I used them both in this recipe.Barlean’s digestive blend has flax seeds, chia seeds, coconu and quinoa. It is organic and a great source of Omega-3 fatty acid, dietary fiber, anti-oxidants, minerals, amino acids and plant based protein. It is flavored with a natural pumpkin pie spice flavor which gives the nutrient-filled blend a delicious warmth of ginger, nutmeg, cinnamon, allspice and cloves.
I stir this blend in to Greek yogurt along with tiny bit of honey and then top it with fruit and some granola for crunch — this has been my breakfast for the past couple of days and I totally love it. It is delicious and keeps me full until lunch time.The recipe for these cocoa dates-nut energy bites is from Bon Appetit magazine. The orginal recipe used a combination of ground chia seeds, ground flaxseeds and ground hemp seeds. I simply subbed that with Barlean’s digestive blend and it worked beautifully.
The recipe also uses coconut oil which I subbed with Barlean’s butter flavored coconut oil. This gives the bars a nice buttery flavor without the strong coconut taste. These bites are perfect as an afternoon snack to boost the energy. Keep them chilled for up to 5 days or frozen up to 2 weeks.
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Cocoa Dates-Nut Energy Bites
- 3 tbsp Cacao nibs
- 5 oz. Dates (about 10~12), pitted
- 1 tbsp Coconut Oil*, melted and cooled
- 1/2 cup Nut Butter (I used Almond Butter)
- 6 tbsp Barlean's Digestive Blend Or use 3tbsp ground chia seeds/ ground flaxseeds/ ground hemp seeds and 3tbsp Dry grated coconut
- 1/2 tsp kosher salt
- 1/4 tsp Ground Cinnamon
- 3 tbsp Almond Flour or Meal
- Lightly grease a 81/2"x41/2" loaf pan; line with parchment paper, leaving an overhang on long sides.
- Take the dates in a heatproof bowl and cover them with boiling water. Cover and set aside for 10 minutes.
- Pulse the cacao nibs in a food processor until fine powder forms; transfer to a small bowl.
- Drain the dates and transfer to food processor. Add the nut butter and cooled coconut oil; process until the dates are completely pureed and the ingredients come together.
- Add the Barlean's digestive blend, salt and cinnamon; pulse to incorporate.
- Add the almond flour, ground cacao nibs and pulse until combined.
- Press the mixture into the prepared pan in an even layer compacting as firmly as possible. Cover and chill until firm, for about 1 hour.
- Uncover and use the sides of the parchment to lift bar out of the pan. Cut into squares. Cover and chill the leftovers for up to 5 days or freeze up to 2 weeks.