Satisfyingly crunchy, Cacao and Cranberry No Bake Energy Bars are a delicious addition to your wholefood, from scratch snack options. Made from gluten free, dairy free and sugar free ingredients. You’ll be surprised at how delicious wholefoods can be!
Why you’ll love these Cacao and Cranberry No Bake Energy Bars
This simple No Bake recipe is quick to mix together in your food processor in just a few minutes. Leave to set in the fridge for a while and you have a delicious, wholefood snack for your lunch box or afternoon break. This recipe is a combination of nutritious ingredients. For example, magnesium and antioxidant rich cacao power, vitamin and trace mineral rich buckwheat (a seed, not a grain so is actually gluten free), and beneficial coconut oil.
Ingredients required for these No Bake Energy Bars
All the ingredients in this recipe are safe to eat raw, they do not need to be cooked.
- Dates – 1 Cup (soaked in hot water to soften)
- Almond Meal/Flour – 1 Cup
- Cacao Powder – 1/4 Cup
- Vanilla Essence – 1 teaspoon
- Salt – pinch
- Buckwheat Groats – 3/4 Cup
- Dried Cranberries – 1/2 Cup
- Coconut Oil – 1/2 Cup (melted)
- Maple Syrup – 2 Tablespoons
- Chocolate Buttons – 1/2 Cup (optional)
Tools required to make this recipe
Food processor fitted with a cutting blade, rubber spatula, measuring cups and spoons, lined loaf tin (or similar), sharp knife for cutting.
Note: It is possible to make this recipe without a food processor, it just requires a lot more “elbow grease” so to speak.
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How to make Cacao & Cranberry No Bake Energy Bars
Step One
In a large mug, or small bowl, soak 1 cup of seedless dates by covering with boiling water. This is to soften the dates, so they are more pliable. Allow to stand while preparing the other ingredients.
Step Two
Place the almond meal/flour, cacao powder, vanilla and salt into the food processor. Add the buckwheat groats, cranberries and chocolate buttons (optional). Give the food processor a few seconds to mix together.
Step Three
Drain the water from the dates, add them to the mixture and process until well blended.
Step Four
Either on the stove top, or in the microwave – melt the coconut oil. Add the melted oil and the maple syrup to the mixture and process again until well blended. It should now be more like a cookie dough consistency.
Step Five
Using a rubber spatula, scrape the mixture from the food processor into a lined loaf tin or other similar sized dish. Press the mixture down hard with the blade of the spatula, forming a solid block in the base of the tin.
Step Six
Fold the sides of the lining over the mixture to keep it clean, then place into the refrigerator until set. This will depend on how warm your kitchen is but about an hour should suffice.
When you are ready, use the lining to lift the mixture from the tin and cut with a sharp knife into desired lengths. Keep prepared bars in the refrigerator for up to one week.
Enjoy xx
Cacao and Cranberry No Bake Energy Bars
Satisfyingly crunchy, Cacao and Cranberry No Bake Energy Bars are a delicious addition to your wholefood, from scratch snack options. Made from gluten free, dairy free, and sugar free ingredients. You'll be surprised at how delicious wholefoods can be!
Ingredients
- Dates - 1 Cup
- Almond Meal/Flour - 1 Cup
- Cacao Powder - 1/4 Cup
- Vanilla Essence - 1 teaspoon
- Salt - pinch
- Buckwheat Groats - 3/4 Cup
- Dried Cranberries - 1/2 Cup
- Coconut Oil - 1/2 Cup (melted)
- Maple Syrup - 2 Tablespoons
- Chocolate Buttons - 1/2 Cup (optional)
Instructions
- In a large mug, or small bowl, soak 1 cup of seedless dates by covering with boiling water. This is to soften the dates, so they are more pliable. Allow to stand while preparing the other ingredients.
- Place the almond meal/flour, cacao powder, vanilla and salt into the food processor. Add the buckwheat groats, cranberries and chocolate buttons (optional). Give the food processor a few seconds to mix together.
- Drain the water from the dates, add them to the mixture and process until well blended.
- Either on the stove top, or in the microwave - melt the coconut oil. Add the melted oil and the maple syrup to the mixture and process again until well blended. It should now be more like a cookie dough consistency.
- Using a rubber spatula, scrape the mixture from the food processor into a lined loaf tin or other similar sized dish. Press the mixture down hard with the blade of the spatula, forming a solid block in the base of the tin.
- Fold the sides of the lining over the mixture to keep it clean, then place into the refrigerator until set. This will depend on how warm your kitchen is but about an hour should suffice.
- When you are ready, use the lining to lift the mixture from the tin and cut with a sharp knife into desired lengths. Keep prepared bars in the refrigerator for up to one week.
Notes
It is possible to make this recipe without a food processor, it just requires a lot more "elbow grease" so to speak.
