With outdoor activities increasing for many of us now as the days warm up and the snow melts away, I thought it would be a good idea to re-post this recipe for these easy to make and very yummy energy bars. A sweet treat with less guilt!
If you are a fan of Eat-More or Cliff bars, you will love this recipe, a nutritious and delicious redo. Very satisfying, one of these bars provides a lot of energy but not too filling. Vegan-friendly.
See page 2 for complete recipe.
TAHINI TERRIFIC NO-BAKE ENERGY BARS
Looking for a quick snack on the run? Maybe a quick snack BEFORE a run or walk? 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. These freeze well too, wrapped individually.
Recipe reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way © Geraldine Hartman.
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