As I'm typing this new post, all wrapped up in my blanket with almost-frozen fingertips, all I can think about is enjoying a cup of thick hot chocolate and browse through all the new cookbooks I got for Christmas (my cookbook collection is HUGE)...but I promised to behave and cut back on sugar and luscious treats for a while, so I'd probably end up preparing some tea or a vegan rooibos chai latte to go with these delicious energy bars. They will surely give me the energy I need before my daily workout session and satisfy my untamed-but in process to be tamed-sweet tooth.
These almond butter energy bars are packed with lots of super seeds like chia, sesame, sunflower and pumpkin, also with organic rolled oats (did you know they are good to help you have a good night's sleep?), a subtle touch of spicy ginger and pure maple syrup.
I wanted to try something different from my previous energy bars recipes, which btw I've just seen that there are three different energy bar recipes on the blog apart from this new one and I love it cause now you have many options to pick the one that suits you best. All the previous ones had dates and even though the date flavor wasn't overwhelming I thought that maybe a non date-based recipe would be appreciated by all of those who are tired of seeing dates whenever they search for energy bites, bliss balls, raw treats, etc. Hey, I haven't developed any aversion to dates, in fact there's a big bag of sweet fresh medjool dates waiting for me in the fridge until I decide what kind of recipe to do with them.
Hope you are staying warm and safe during these freezing cold winter days!
Almond Butter Energy Bars
(yield: 12 small bars)
1 cup rolled oats.
1/2 cup filtered water.
1/2 cup unsweetened almond butter (or PB).
1/4 cup pure maple syrup (or agave/rice syrup).
1/2 teaspoon ground ginger.
A pinch of salt.
2 tablespoons raw pumpkin seeds.
2 tablespoons raw sunflower seeds.
2 tablespoons dried cranberries.
1 tablespoon raw sesame seeds.
1/2 tablespoon chia seeds.
Optional: melted dark chocolate to drizzle on top.
In a medium bowl place the rolled oats and cover with the water, let it rest until all the water has been absorbed and the oats are softer. Meanwhile preheat the oven to 180 º C (350 ºF) and line a baking sheet with parchment paper.
Distribute the oats on a single layer over the baking sheet and bake for 15 minutes approximately, stirring occasionally, until they are crispy and golden brown. It is important to stir them so they don't stick together nor form into clusters.
Let them cool slightly before proceeding with the rest of the recipe.
In a large mixing bowl and using a hand whisk or a big wooden spoon beat together the maple syrup, almond butter, ginger and salt. Add in the roasted oat, seeds and dried cranberries, and mix well until all ingredients are combined and a sticky granola forms.
Line a small container (or a brownie pan) with parchment paper so they lift out easily.
Press down firmly until the surface looks even and flattened, make sure the bars are really packed so they don't crumble easily.
Cover with parchment paper or plastic wrap and let firm up in the fridge for at least 4 hours or preferably overnight.
Remove bars from pan and cut into 12 even bars. Drizzle with dark chocolate and store in an airtight container in the fridge. If the temperature is warm and/or the bars start to fall apart store them in the freezer.