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You’ll probably already know about the fantastic benefits Shore Organic Raw Virgin Coconut Oil brings to your skin and hair, but it just so happens that this amazing product tastes pretty good, too. A great way to use coconut oil in cooking is to include it in energy bars. These are great after a long run, fantastic in lunchboxes and a lifesaver for those mornings when you just know you’ve left it too late for breakfast. These energy bars are easy to make and are one of those recipes you’ll end up customising, either to your particular taste or as a clever way to use up those odd handfuls of nuts and dried fruits in your larder.
This recipe makes about 12 bars, with around 350 calories and a whopping 8 grams of protein per serving.
Ingredients
- 300 grams almonds
- 40 grams pumpkin seeds
- 75 grams dried dates
- 75 grams shredded coconut
- ½ cup peanut butter/almond butter/other nut butter
- ½ cup Shore Organic Raw Virgin Coconut Oil
- ¼ cup honey
- Handful of carob nibs, dried cherries, crystallised ginger, dried blueberries, sultanas, chopped apricots (feel free to experiment with whatever nuts, seeds and fruits you prefer).
Method
- Place the almonds, pumpkin seeds, shredded coconut, dried fruit and nut butter in a food processor. Pulse for a few seconds until you have the consistency you desire.
- Gently melt the coconut oil and honey together in a small saucepan. Remember, the aim here is gently liquefy the ingredients, not cook, so we don’t want to heat them too much.
- Add the melted coconut oil and honey to the food processor. Pulse again briefly until the ingredients form a ball. The texture should still be quite coarse, but feel free to blitz again if you want to make an energy bar that has more chew and less crunch!
- Press the mixture into a shallow tray bake pan lined with baking parchment and press down lightly to leave an even surface. Drizzle some swirls of melted chocolate over the top should you feel particularly decadent!
- Refrigerate for about 15-20 minutes before slicing into bars. Store in the refrigerator until needed. You can also freeze these, to keep them handy for lunchboxes and picnics.
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