If you like Eat-More or Cliff bars, you will love this recipe for a nutritious and delicious redo. Makes a great snack anytime of day. We like these before going out for a run/walk (we are up to half running/half-walking now!!).
Very satisfying, one of these bars provides a lot of energy but not too filling. Vegan-friendly. Happy Mother's Day and BFN….
TAHINI TERRIFIC NO-BAKE ENERGY BARS
Looking for a quick snack on the run? Maybe a quick snack BEFORE a run? Either way, these delicious and very-satisfying bars will fuel you up for the day or road ahead. Lots of taste, a snack bar to enjoy anytime of the day. Makes 16 bars.
1 C. tahini
½ -3/4 C. brown rice syrup , to taste
½ C. soy milk
2 T. unsweetened carob powder
1 ½ teas. ground cinnamon
1 C. chopped pecans or walnuts
1 C. hulled unsalted sunflower seeds
1 C. unsweetened shredded coconut
½ C. uncooked rolled oats
1 C. raisins
Line a 9” square OR 7" x 11" cake pan with wax paper, grease and set aside. In a large saucepan, combine the tahini and brown rice syrup and heat over low heat. Add soy milk, carob powder and cinnamon and stir to combine thoroughly, forming a smooth paste. Cook over low heat for 5 minutes, stirring constantly. Turn off heat, leaving saucepan on burner, just to stay slightly warm. Add remaining ingredients, stirring to combine thoroughly, mixture will be stiff. Pour into prepared cake pan and smooth top using a spatula. Score top to form 16 equal bars, don’t cut through. Cool in fridge until firm (about 2 hours). Cut into bars and enjoy.
Note: These bars keep well in freezer for longer storage.
Reprinted from Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.