Prep Time 10 minutes Cook Time 2 hours refrigeration time
My girls have an afternoon snack every day after their naps, but I often struggle to figure out what to GIVE them for that snack.
These energy bars are my current favorite. They feel special and sweet, but they are nutritious and quick to whip up. My toddler thinks they are the best thing ever (I'm certain she thinks I'm letting her have a candy bar for snack).
For my one-year-old, I roll them into little balls instead, which are easier for her to eat than a whole bar.
by Janssen Bradshaw
What you'll need
- 3/4 cup almonds
- 3/4 cup cashews
- 1 1/4 cups unsweetened coconut flakes
- 30 pitted dates
- 3 Tablespoons coconut oil
- 1-3 Tablespoons water
- 1/3 cup mini chocolate chips
- 1/4 cup chocolate for drizzling (optional)
How to make it
- Line an 8x8 pan with aluminum foil and set aside.
- In a food processor, blend the nuts and coconut flakes together until they are finely ground. Add the dates, oil and 1 Tablespoon of water and blend until a dough forms. If it looks too dry to press together, add water 1/2 a tablespoon at a time, until it comes together. Stir in the chocolate chips.
- Press them into the prepared pan, making sure to pack them firmly in so they don't crumble apart. Refrigerate for two hours or more, then remove from pan, peel away the foil, and slice into bars. Melt the chocolate and drizzle over the tops of the bars. Let set (or stick them back in the fridge to harden up for a few minutes) and serve. Store leftovers in the fridge or freezer for up to two weeks.
