Snickerdoodle Energy Bars
Servings: 30
Calories: 153kcal
Equipment
- food processor
Ingredients
- 1 cup shredded unsweetened coconut preferrable large flake
- 2 cups raw almonds
- 2 cups pecans
- 1 tbsp ground cinnamon
- 12 Medjool dates pitted and quartered
- 1 tbsp pure vanilla extract
- 1/2 tsp sea salt
- 2 tbsp maple syrup
- 1-2 tbsp water
Instructions
- Place the coconut, almonds, pecans, cinnamon, and dates in a food processor. Pulse to a coarse crumb.
- Add the vanilla, sea salt, and maple syrup. Pulse until combined, about 20 seconds.
- Add 1 tbsp of water or 1 more tbsp maple syrup if you want a sweeter taste, and pulse to combine in. Add another if needed to create a soft cookie dough-like texture.
- Line a baking sheet with plastic wrap, and using a spatula spread the ‘dough’ about 1/2″ thick. Press it in lightly. This will take up about 3/4 of the pan. Using a sharp knife cut it into 30 square bars (5 rows by 6 rows).
- Spread out on another plastic wrap lined cookie sheet and freeze them.
- Once frozen, transfer into an airtight container and store in the fridge or the freezer. These bars keep for 4-5 days in the refrigerator, and 1 month in the freezer.
Nutrition
Serving: 1bar | Calories: 153kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 40mg | Potassium: 181mg | Fiber: 3g | Sugar: 8g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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