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Vegan, Gluten Free

Raw Energy Bars

15 mins
Easy
10 Servings

Guest chef Marcia Clarke of Abundance Foods Leeds shows us how to make her super raw energy bars that are ideal as a healthier afternoon pick-me-up or as a post-workout snack and rich in immune-boosting beta-glucans, fibre, antioxidants and potassium.

Brilliant Bases Used In This Recipe
About This Recipe

Back in the early days of Elevated, we produced an energy bar that could also double as a granola, depending on how you shaped and baked it. In this recipe, our guest chef Marcia Clarke of Abundance Foods Leeds has come up with a cold-pressed version that is still packed with flavour and bursting with energy.  


The main constituents here are oats and dates. The former are rich in immune-boosting beta-glucans, while dates are high in fibre and antioxidants and also contain great amounts of the beneficial electrolyte potassium (more so than bananas).  


We’ve also got some omega-3-rich seeds for those amazing heart-healthy essential fats and some raw nuts for added protein and more good fats. Chocolate fans will love the raw cacao powder which adds that chocolatey flavour and is high in flavonoids that can help lower blow pressure, improve blood flow to the brain and prevent blood clots. All in all, these super-delicious bars are ideal for an afternoon treat or a post-exercise snack.

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Ingredients

  • 220g/8oz pitted dates 

  • 85g/2.8oz agave nectar, honey or maple syrup 

  • 65g/2oz unsalted natural peanut butter 

  • 120g/4.5oz raw nut mix (preferably organic) 

  • 135g/4.7oz gluten free or regular oats 

  • 55g/1.8oz dried cranberries 

  • 55g/1.8oz raisins 

  • 5 tsp raw cacao powder 

  • 3 tsp protein powder 

  • 4 tsp omega 3 seed mix 

  • 12 tsp raw coconut oil 

  • A good pinch of sea salt

Nutrition Per Serving

Calories

347

Fats

17G

Carbs

45G

Protein

8G

Method

  1. If you are using dried dates, soak them for up to 30 minutes in hot water. Drain (reserve the water for a smoothie), pat dry, ensure there are no stones present, and process in a food processor until small bits remain (about 60 seconds). It should form a dough-like consistency

  2. Warm the agave/honey and peanut butter in a small saucepan over a low heat

  3. Melt the coconut oil in a separate pan

  4. Process the nuts in a food processor to your desired consistency, either finely ground or a little chunkier for a more crunchy texture

  5. Place the nuts, oats, cranberries, raisins, cacao powder, protein powder, omega seed mix and salt in a large mixing bowl.

  6. Add the date mixture and the coconut oil to the dry ingredients and mix either by hand or with a spatula until combined

  7. Once the agave/honey and peanut butter mix is melted, stir, and pour over the mixture. Mix either by hand or with a spatula until everything is thoroughly combined into a large ball

  8. Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small oven tray lined with plastic wrap or parchment paper so they lift out easily

  9. Press down firmly until uniformly flattened - try something flat, like a cake decorating paddle, or another oven tray to press down and really pack the bars, which helps them hold together better

  10. Cover with parchment or plastic wrap and let firm up in the fridge until they can be easily lifted out of the tray

  11. Remove from the tray and chop into 10 even bars. Store in an airtight container in the fridge for up to seven days. Alternatively, wrap them individually in cling film or aluminium foil and freeze them for up to three months. Defrost them in the fridge for around an hour

Method
Ingredients
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