Chocolate, Banana, Walnut Super Omega-3 Energy Bars

Servings: 12 bars
Preparation Time: 10 minutes

Ingredients:

• 1 ripe banana
• 12 Medjool dates, pitted
• 1 cup raw walnuts
• 1 cup quinoa flakes
• 1/2 cup chia seed
• 1/4 cup milled flaxseed
• 2 tablespoons Virgin Coconut Oil
• 1/4 cup shredded unsweetened coconut
• 1 teaspoon pure vanilla extract
• 1/4 cup cacao nibs (or dark chocolate chunks)

Directions:

Preheat oven to 350 degrees. Grease 8 x 8-inch baking pan with coconut oil and set aside.

Place all ingredients except for cacao nibs (or chocolate chunks) into food processor and blend for 1–2 minutes until mixture becomes similar to very fine (sticky) pebbles.

Transfer to medium-sized bowl and add cacao nibs/chocolate chunks and gently combine.

Evenly spread mixture into greased 8 x 8-inch baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Pumpkin, Coconut Oatmeal Bars

Servings: 24 bars
Preparation Time: 10 minutes

Ingredients:

• 4 1/2 cups pumpkin puree
• 5 cups old-fashioned/rolled oats (not the quick cooking kind)
• 3/4 cup milk soured with 1 tablespoon lemon juice
• 1/4 cup ground flax seeds
• 1/2 cup real (grade A or B) maple syrup
• 2 tablespoons pumpkin pie spice
• 2 tablespoons coconut oil
• 1/2 cup unsweetened coconut flakes
• 3/4 cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped)
• 3/4 cup chopped nuts (unsalted)

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13-inch glass baking dish by lightly coating with coconut oil.

Add all ingredients together and mix well. Press into baking dish.

Bake for 40–45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Oatmeal Currant Squares

Servings: 16 squares
Preparation Time: 35–45 minutes

Ingredients:

• 1/2 cup Medjool dates, pitted and chopped
• 1 1/2 cups gluten-free rolled oats or quick oats, divided
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted and cooled
• 1 tablespoon dark maple syrup
• 1 egg
• 1/4 cup dried currants

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, cover dates with hot water. Set aside to soak for 5–10 minutes.

In a food processor fitted with the steel blade, process 1 cup oats, salt, and cinnamon until finely ground, about 20 seconds. Transfer to mixing bowl and stir in remaining 1/2 cup oats. Set aside.

Return food processor to base (no need to wash). Drain off all but 1 tablespoon soaking liquid from the dates. Put dates and 1 tablespoon soaking liquid into food processor along with coconut oil and maple syrup. Pulse until dates are finely chopped. Add egg and process until mixture is smooth and dates are reduced to small brown flecks, about 20 seconds. Stir into oat mixture using a rubber spatula to form a dough. Fold in the dried currants.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 x 8 inches in size and about 1/4 inch thick. Carefully cut the square of dough into 16 squares. Transfer squares to parchment-lined baking sheet. (I find that a thin metal or plastic spatula works better than my clumsy fingers to make the transfer.)

Bake for 12–15 minutes or until squares are firm to the touch and golden brown around the edges. Cool completely on pan before removing. (These freeze well.)

Recipe and photo submitted by Hallie, Middleton, WI.

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