Date Peanut Butter Snack Bars

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Date Peanut Butter Snack Bars

  • 2 cups dates, Medjool (pitted and pressed into the 2 cups)
  • 1 cup peanut butter
  • 1/2 cup coconut oil
  • 1-1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 cup rolled oats (for better digestion, you can soak and dehydrate first; if you are grain-free, you can omit the oats and add 1/2 cup of seeds)
  • 1/2 cup sunflower seeds, unsalted (raw or roasted)
  • 1/2 cup semisweet, dark chocolate chips
  • 1/2 cup sesame seeds

Puree dates in food processor. (Dates can stress out an old food processor! If you are concerned, place the dates first in a small amount of warm water to soften. Then, drain and proceed with recipe.) Add peanut butter, coconut oil, salt and cinnamon and puree until well-blended. If you want your oats, seeds and chocolate chips to stay whole, transfer date blend into a bowl. Add oats, seeds and chocolate chips, stirring well. If you want your oats, seeds and chocolate chips processed into smaller chunks, dump those items right into your food processor with the date blend and puree until you’re satisfied.

Pour the mix into a dish of choice. This recipe fits well in an oblong baking dish. Place a sheet of parchment paper over the mix and flatten the mix atop the parchment paper. Lift up parchment and sprinkle sesame seeds on mix. Place parchment atop the mix again; press sesame seeds lightly into the top. Place in refrigerator for several hours until the ingredients have hardened. Slice into bar sizes of your choice. Package separately, ready to take with you. Or, leave in refrigerator and take directly out of the pan for snacking. Keep cold for as long as possible. When they start to heat up, some of the oils may begin to melt and cause the bars to crumble. I tote these in an insulated bag with an ice pack.

Oat Nut Butter Snack Bars

  • 4 cups rolled oats (for better digestion, you can soak and dehydrate first)
  • 1 cup organic nut butter of choice
  • 1/2 cup raw honey
  • 1/2 cup coconut oil (can be solid or slightly melted)
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1 teaspoon cinnamon

Place oats in food processor until chopped up a bit (how much is flexible — do what you like). Add additional ingredients. Process until well-blended. Pour the mix into dish of choice. This recipe fits well in an 8″x8″ baking dish, but any other dish or pan will do.

Place a sheet of parchment paper over the mix and flatten the mix atop the parchment paper. Place in refrigerator for several hours until the ingredients have hardened. Slice into bar sizes of your choice. Package separately, ready to take with you. Or, leave in refrigerator and take directly out of the pan for snacking. Keep cold for as long as possible. When they start to heat up, some of the oils may begin to melt and cause the bars to crumble. I tote these in an insulated bag with an ice pack.

Chocolate Walnut Energy Bars or Bites

1/3 cup chopped dates
1⁄4 cup walnuts
1⁄4  cup almonds
2-3 tablespoons cocoa powder

Place dates in a food processor or blender to make a paste. Put date paste in a bowl. Next, place the almonds and walnuts into food processor or blender and chop. Add chopped nuts to the date paste and 2-3 Tbsp of cocoa powder and mix all ingredients until combined. Flatten mixture and cut into bars or roll into easy bites. Enjoy!

Makes 4 bars
130 calories, 14 g carbohydrate, 3 g fiber, 9 g fat, 4 g protein, 0 mg sodium

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