Blueberry Chocolate Energy Bars Recipe By Tasty

BLUEBERRY CHOCOLATE ENERGY BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Spread the almonds on one half of the baking sheet and the walnuts on the other half.
• Toast for 10-15 minutes, or until lightly browned and fragrant. Let cool 20 minutes before roughly chopping.
• In a food processor or blender, combine the dates, salt, and water, and process until well-combined.
• Transfer the date mixture to a large bowl and add the brown rice cereal, oats, blueberries, cinnamon, and salt. Stir until well-combined. Add the chopped nuts and fold to combine.
• Transfer the mixture to a parchment-lined baking sheet and spread flat with a spatula.
• Cover with plastic wrap and chill in the fridge for 30-45 minutes to set.
• In a large bowl, combine the chocolate and coconut oil, and microwave for 1½ minutes, stirring every 30 seconds, until melted and smooth
• Pour ⅔ of the melted chocolate over the bars and spread evenly. Cover with plastic wrap and freeze for 10 minutes, or until the chocolate is set.
• Invert the bars onto a cutting board and remove the parchment paper. Drizzle the remaining chocolate over the top. Return to the freezer for 10 minutes, until the chocolate is set.
• Cut into 16 bars. Wrap individually in parchment paper and store in the fridge or freezer until ready to eat.
• Enjoy!

BLUEBERRY ENERGY BITES RECIPE BY TASTY

Steps:

• Mix oats, almond butter and honey in a large bowl.
• Add dried blueberries, cinnamon, vanilla, and salt and mix to combine.
• Place bowl in the refrigerator for 30-60 minutes, or until the mixture has solidified.
• Mold mixture into bite-sized balls.
• Serve immediately.
• Enjoy!

CHOCOLATE-CRANBERRY ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
• Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
• Bake in the preheated oven until set, about 10 minutes.

CHEF JOHN'S CHOCOLATE ENERGY BARS

Steps:

• Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
• Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
• Refrigerate until cold and firm, 2 or 3 hours.
• Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.