Sugar-Free Energy Bars
These wholesome energy bars are packed with nuts, seeds, and dried fruit, providing a satisfying and sustained energy boost without added sugars. They are perfect for a quick snack or pre-workout fuel.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 223 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 0.5 cupalmond butter, unsweetened
- 0.25 cupcoconut oil, melted
- 0.25 cuperythritol, granulated
- 1 tspvanilla extract
- 0.25 tspsalt
- 1.5 cuprolled oats, gluten-free if desired
- 0.5 cupalmond flour
- 2 tbspchia seeds
- 0.25 cupshredded coconut, unsweetened
- 0.5 cuppecans, chopped
- 0.25 cupdried cranberries, sugar-free
Equipment
20x20 cm baking pan · spatula · wire rack · parchment paper · whisk · knife · oven · large mixing bowl
The method
Step by step
- 1
Preheat your oven to 160°C (325°F). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang on the sides.
About 5 min
- 2
In a large mixing bowl, combine the almond butter, coconut oil, erythritol, vanilla extract, and salt. Whisk until well combined and smooth.
About 3 min
Cook’s note: Ensure your coconut oil is fully melted for easy mixing.
- 3
Add the rolled oats, almond flour, chia seeds, shredded coconut, pecans, and dried cranberries to the wet ingredients.
About 1 min
- 4
Stir everything together with a spatula until all the dry ingredients are evenly coated and a thick mixture forms.
About 2 min
Cook’s note: You may need to use your hands to fully incorporate everything.
- 5
Press the mixture firmly and evenly into the prepared baking pan. Use the back of a spoon or your hands to compact it tightly.
About 2 min
Cook’s note: Compacting the mixture well helps the bars hold together once baked.
- 6
Bake for 20-25 minutes, or until the edges are lightly golden brown and the center is set.
About 25 min
Cook’s note: Keep an eye on the edges to prevent over-browning.
- 7
Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour.
About 1 hr
Cook’s note: Do not attempt to cut the bars while warm, as they will crumble.
- 8
Once cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 12 equal bars.
About 2 min
Cook’s note: A sharp knife will help create clean cuts.
Per serving
Nutrition
- Calories
- 223.1kcal
- Protein
- 5.2g
- Carbs
- 16.5g
- Fat
- 17.9g
- Fibre
- 4g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the energy bars in an airtight container at room temperature.
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