No-Bake Energy Bar Recipe

 

 

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 and satisfying treat!

 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 too.

♥♥

My apologies for the less than perfect photo. 😦  It’s the taste that counts, right? 😉

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. plain soy milk (or try other non-dairy milk of choice)

2 T. unsweetened carob powder (good quality cocoa powder works too)

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,  7″ x 11″  or 9″ x 11″cake pan with wax paper, grease and set aside. (I’ve used all these sizes of pans and they all work fine; the bars are just a bit thinner or thicker, depending on which one you choose). 

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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11 responses

  1. yum, thank you for the recipe. I like things like this. I made something up last week. I soaked the nuts over night, it was pretty good. I think I will try this recipe next time.

  2. This sounds really good–I’m off to get the ingredients! Thanks!
    Kate

  3. I will definitely have to try these sometime. They look and sound delicious.

  4. Who said it’s warming up, and the snow melting? We’ve got minus 25 outside and the snow banks are over six feet high. Your food looks good though.

  5. Hi Tammie, If you like Cliff Bars, you will love these! And all good ingredients, nothing “iffy” as there is on so many ingredient lists.

    Hi Kate, Welcome and do let me know if you’ve given these a try.

    Hi T Lyn, They are very good and a popular recipe from NJFV.

    Hi Altonian, I hope it’s warmed up by now! BC is so mild compared to a lot of places. I grew up on the Prairies so I know all about the weather you were having! Spring is here now though, saw some crocuses today, so pretty.

  6. This looks great – I just posted a referral to this recipe/your blog (and the recipe itself) on my blog. http://www.holisticvanity.com

  7. […] – and after searching for a good recipe, I came across this one from the vegetarian blog, Veggies, yarns and tails.  I’m excited to try it out!  I’m not really one for dried coconut, so I may […]

  8. Reblogged this on VEGGIES, YARNS & TAILS and commented:

    I made another batch of these Energy Bars the other night and thought I’d share the recipe here again. Hope you enjoy some of these soon! Happy Cooking and Week to All.

  9. I think I might have some soy milk, no, wait…I finished it!

  10. These sound yummy but I don’t snack. On the other hand, I can give the recipe to my daughter. Yep, it’s a pland. 😀

  11. Mmmm. These look and sound so delish! I want to try them for sure. Thanks for sharing this recipe.

Thanks so much for your comments!

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