Our Take On: Energy Bars

May 14, 2015  |   Emma Zumsen
Nuts and colorful Sunspire sundrops scattered across a counter.
Photo Credit:  David Han
SERVING
16
DISH TYPE
Snack
SKILL LEVEL
Intermediate
TIME
60 min

These power-packed bars are perfect fuel on the go.  Loaded with crunchy nuts and studded with colorful SunSpire® Sundrops™, these bars offer big taste that will appeal to little mouths. 

Ingredients

Instructions

  1. Preheat oven to 325˚
  2. Line an 8 x 8” baking dish with parchment paper.
  3. In the bowl of a food processor, combine walnuts, cashews, and pumpkin seeds. Pulse until mixture is crumbly and well-combined, about 1 minute. Transfer to a large bowl.
  4. Add chia seeds, Sundrops™ sunflower seeds, coconut flour, shredded coconut, cinnamon, and salt. Stir to combine.
  5. In a small heavy-duty pot, warm coconut oil and almond butter over medium heat. Whisk together until mixture is melted and thoroughly combined, it’s okay to have a few lumps. Remove from heat and stir in honey.
  6. Pour coconut oil mixture over nut mixture. Using a rubber spatula, combine thoroughly. Transfer mixture into the prepared baking dish. Using wet hands, press firmly into pan.
  7. Bake for 30 minutes; cool slightly. While the pan is still warm, lay two sheets of parchment paper over top and press down firmly again. Allow pan to cool completely.
  8. Wrap pan tightly in aluminum foil and transfer to the refrigerator for a minimum of six hours (or to the freezer for a minimum of two hours). Once hardened, remove from pan and cut into bars with a serrated knife. Store in an airtight container.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.