Raw Bars, With Dried Dates And Apricots
This raw bars recipe is an excellent (and healthy) choice for a school snack, for work or after workout !!
It has 3 superfood seeds: chia, sunflower, and pumpkin seeds, which are rich in vitamins and protein. Furthermore, it’s nut-free, very useful if your school follows a nut-free policy. And it’s dairy-free and gluten-free too if you go for gluten-free oat.
Also, I love to add 1 Tbsp of my favorite superfood powder (ground flaxseeds)! For instance, one of my favorite is “100% flaxseed protein powder” from Clearspring for more power.
Finally, there is no sugar added to the recipe. I specifically use only mixed dried dates and apricots for more nutrients. And it brings a deliciously sweet taste.
So yummy. They are too good.
Quick recap about the ingredients
You need sunflower seeds, pumpkin seeds, chia seeds, oat, dried dates and dried apricots, coconut oil, and flaxseeds powder.
I use quinoa pops for topping, you can use amaranth or rice pops, all natural (nothing added). Or you can pop regular quinoa in the oven for 10 to 12 minutes (175 °C).
Call it energy raw bars too
You’ll be happy to know that on top of that, my raw bars recipe gives you energy, strength and well-being !
Do you want to experience more guilt-free desserts? Sure you do !
If you are into carrot cake, try my awesome carrot cake muffins, totally insane.
Another killer, is my lime fudge, for a sweet lemony addiction.
And finally, if you want matcha + dessert, you will live my divine matcha lime bars.
Top Tip
This number one ‘energy’ raw bars are easy to make at home and helps to avoid the temptation to eat unhealthy food. Simply because they are SO satisfying.
With these bars in your fridge, you’ll beat any sugar cravings.
They are not cooked and it is better to keep it fresh in the fridge for up to 3-5 days.
When I send it to school with the kids or when my hubby takes them to work, I wrap them in a piece of waxing paper. Done.
Healthy raw bars and…
Sweet, crunchy & amazingly satisfying !
If you make it
If you make the raw bars, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAW BARS RECIPE
Ingredients
DRY INGREDIENTS
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2 tbsp chia seeds
- ½ cup oat flakes , choosing gluten-free oats if needed
- 1-2 tbsp flaxseed flour or powder , (try the powder from Clearspring) (optional)
WET INGREDIENTS
- ½ cup dates ( approx. 8 Shokari dates), seeds removed, soft (or softened in hot water for 10 minutes)
- ½ cup dried apricots (approx. 14 pieces), sulfate free, soft (or softened in hot water for 10 minutes)
- 2 tbsp coconut oil, melted
- 1-2 tbsp hot water, if needed
- 1 pinch Himalayan salt
TOPPING
- 3-4 tbsp quinoa pop, (optional)
Instructions
- In a food processor (or high speed blender), pulse all the dry ingredients, except the oat flakes (reserve them for later), for 1 to 2 minutes. I do not over process, as I like it a bit crunchy. Place it in a bowl and set aside.
- Now place all the wet ingredients (dates, apricots, coconut oil, salt, except the water), in the food processor (or high speed blender if you don't have one). I use the small bowl of my food processor and I pulse for few minutes. Stop (scrap if needed) and pulse again. Repeat. You will reach a medium smooth puree/dough with some small pieces left.
- Poor the wet ingredients over the dry ingredients, add the oat flakes and stir with a wooden spoon until well combined (I use my hands too). It might take few minutes.
- Place the sticky batter into a square lined baking pan (21 cm x 21 cm). Press it down firmly with the back of a spoon. If it is too sticky, place a second piece of baking paper on top of the dough and use your spoon (or a small rolling pin) to flatten it evenly.
- Once it is flattened, sprinkle the quinoa pop over it and press again with the back of a spoon or a small rolling spin. It has to be compact and the quinoa pops must adhere to the dough.
- Chill in for about 1 to 2 hours in the fridge or overnight. Then cut them into bars and wrap them in waxing paper for the school snack. You can keep them for around 1 week in the fridge.
