Baked Paleo Energy Bars Recipes

BAKED PALEO ENERGY BARS

Steps:

• Set oven rack to the middle position. Pre-heat to 300°F.
• Line a baking sheet with foil. Add almonds, cashews pepitas, sunflower seeds, flax seeds, and sesame seeds.
• Bake 15 minutes, stirring after 10 minutes. Roast ingredients until pale golden and fragrant.
• Transfer to a food processor, allow it to cool slightly. Pulse until coarsely chopped, about 5 pulses. Transfer to a medium-sized bowl.
• Process 3 pitted dates, warm water, maple syrup, egg white, and salt in the empty food processor until smooth. Scrape down the sides of bowl as needed.
• Chop the remaining 2 pitted dates into small pieces, about ⅛-inch cubes. Add processed date mixture and chopped dates to the bowl with the nut mixture. Stir until well combined.
• Make a foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil, so each is 8-inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra edges hanging over the pan.
• Push foil into corners and up the sides of the pan, smoothing the foil flush to the pan. Lightly greasel (I use melted coconut oil).
• Spread energy bar mixture into prepared pan. Press firmly into an even layer using the bottom of a greased measuring cup.
• Bake bars at 300°F for 20 minutes, rotating the pan halfway through baking. Remove pan from the oven. Do not turn off oven. Space bars evenly on a parchment paper lined sheet pan.
• Allow bars to cool in pan for 15 minutes. Using the foil sling, remove bars from pan, transfer to cutting board and cut into 10 bars.
• Bake until bars are a deep golden brown about 10 to 15 minutes. Let bars cool on a wire rack to room temperature, about 1 hour.

PALEO ENERGY BARS

Steps:

• Line a 9×9 baking dish with parchment paper.
• In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.
• Fill the baking dish with the dough and use your hands to firmly press the dough evenly. Place the dough in the fridge to harden while you prepare the chocolate layer.
• In a double boiler, melt the chocolate chips and remaining coconut oil together until smooth. Once the chocolate is almost completely melted, stir the chocolate to fully melt it. Alternatively, you can melt this in the microwave on medium power in 30 second intervals, mixing between.
• Pour the chocolate over the dough layer and use a spatula to smooth it out evenly.
• Sprinkle the almonds, pumpkin seeds, and sunflower seeds over the chocolate, and then place the dish back in the refrigerator for 30 minutes to harden.
• Once the chocolate has set, remove the mixture from the fridge and slice into 12-16 bars, and wrap each one individually in plastic wrap. Keep the bars in the refrigerator until ready to eat.