Naked Nutrition Bars
Naked Nutrition Bars
In the world of energy bars, you are not short of choices. Visit any grocery store or natural food store, and you’re presented with a plethora of options ranging from the very popular whole-grain Kashi bars (which, if people actually understood how our bodies react to grains, they probably wouldn’t be so popular) to the dense, heavily packed super-food bars like Raw Revolution, and everything in between.
Believe me, I’ve probably tried every single one of the them. And although I’ve come across a very rare few that I actually enjoy eating, I still feel that most of them lack any sort of real nutrition.
So, I’m putting a disclaimer here with this recipe: There isn’t a bar, shake, or diet cookie out there that can ever replace the nutrition that real food has to offer. Thus, when considering this recipe, think of it as more of a tool. Your back-up plan to your back-up plan. Your Plan C. When times do get hectic, and you are running around like a crazy person, having a few of these bars sitting in your fridge can be a life-saver.
Just don’t rely on them everyday.
I have even specifically formulated this recipe to pack quite a bit of protein and fat. I’ve found that most of the “healthiest” energy bars I’ve tried, are loaded with sugar, even if it’s natural sugar. I don’t think I have even seen a bar that doesn’t use either dates or agave syrup. If you’re eating according to your Metabolic Type, and you’re a Fast Oxidizer or Protein Type, you’ll find it tough to eat some of these bars and not totally crash afterward. So I’ve made these bars to have as little sugar as possible, and be loaded with healthy fats and protein, and still taste YUMMY.
I do have to say so myself, that they are friggin’ AWESOME.
These Naked Nutrition Bars are raw, organic, and vegan. They’re also gluten, dairy, soy and grain-free. And packed with protein and fat. Enjoy!
And did I tell you that they are really are DELICIOUS?
I made these and we had them over the past 2 days. I left a bit of the almonds crunchy in there and it was awesome!
Thank you so much for this recipe.
They’re soooo gooooood!!
- 2 cups soaked raw almonds
- 1 cup soaked raw cashews
- 1/2 cup soaked sesame seeds
- 1/2 cup flax meal
- 1/2 cup shredded coconut (unsweetened)
- 3/4 cup unsalted creamy almond butter
- 1/4 teaspoon celtic sea salt
- 1/2 cup coconut oil
- 1/2 cup raisins
- 8 drops stevia
- 1/2 tablespoon vanilla extract
**Quick Tip — Depending on the size of your food processor, you may want to divide this in batches to ensure that everything gets incorporates. This recipe is meant to make a lot so you have plenty of leftovers.**
Dairy-free chocolate sauce (for the top of the bars)
- 3 tbs. coconut oil
- 6 tbs. organic maple syrup
- 2 tbs. raw cacao powder (add very slowly and whisk to play around with the consistency. Taste test before you finish to see if you would like to add more cacao for a thicker consistency. Remember, you can always add, but you can’t take away.)
**Do not heat for too long as it will start to clump**
- Place soaked almonds, soaked cashews, flax meal, shredded coconut, almond butter, raisins and salt in a food processor.
- Pulse the mixture until everything gets incorporated. This may take several minutes as you may have to scrape the sides down.
- In a small sauce pan, melt the coconut oil over very low heat and add the stevia and the vanilla extract.
- Add the coconut oil mixture to the food processor and pulse again until the ingredients form a rough paste – again, this may take several tries as the mixture will begin to clump together. Be patient and scrape the sides every few pulses to incorporate the entire mix.
- Press the mixture into an 13×9 glass baking dish.
- Make the Dairy Free Chocolate Sauce by melting the 3 tbs. of coconut oil and adding the maple syrup. Slowly mix in the cacao powder and continue whisking the mixture. Depending on the consistency you’d like, you can add more or less cacao or oil/syrup to make it thicker or thinner.
- Pour the melted chocolate evenly over the bars, it helps to pick up the casserole dish and tilt it back and forth to allow the chocolate sauce to spread evenly.
- Place the casserole dish in the refrigerator to cool for at least two hours, allowing the mixture to harden.
- Remove from the refrigerator, and cut into bars and serve. You can vacuum pack the rest and freeze for the future!
Naked Nutrition Bars
On a side note, I’d like to thank my fitness and Facebook buddy Chris Smith for his recommendation for this post. Thanks Chris, good look!