I am fascinated with the whole raw food movement but part of me is apprehensive about committing as a lifestyle choice. To me, there are two things that appeal to me raw: sashimi and salad. So making this raw energy bar is a new thing to me.
My discovery of raw energy bars happened one day when I wandered down the health food aisle looking for a quick snack to curb my hunger. I usually reached for sesame seeds slabs (which reminded me of candied sesame seeds bars which you’ll eat during Chinese New Year) but somehow a raw energy bar called my name that day. Despite it does not sound as delicious as sesame seeds slabs (ha!), I was pleasantly surprise how delicious it tasted – chewy, dense, moist, and subtly sweet, reminisce a lighter version of brownies. It must be the toffee like flavour that did the trick!
Carrying the fond memory of my first raw energy bar, I was determined to recreate it at home based on the ingredients available in my pantry. Mine turned out to be more moist and sticky than the commercial ones but they are no less delicious. My beloved could not stop snacking after the first one, which meant one thing, my homemade raw energy bars were a success!
Or he really loves me ha!
Raw Energy Bar Recipe
What you’ll need to make 8 small bars:-
- 250g pitted dates
- 1 tbsp raw almond spread
- 2 tbsps cacao powder (raw chocolate powder)
- 1 tbsp water
Equipment required: a food processor & a 15cm x 9cm (6″ x 3.5″ /1 lb) loaf pan
Mandatory refrigeration time: at least 2 hours
Add dates, almond spread and cacao powder and process until resembles coarse rubble. Then add a tablespoon of water and process the mixture again. This time the mixture will becomes a soft and sticky dough. To make it less sticky, you can add more cacao powder. If the mixture is still crumbly, add more water.
Spread the mixture in a baking paper lined loaf tin with a spoon and smooth the surface with the back of the spoon. Cover the tin with a cling wrap and refrigerate the mixture for at least 2 hours. After that, remove the bar from the tin and use a lightly greased knife to cut into smaller bars.
As I did not consume all the bars at once, I wrapped them individually in a baking paper like candies and store them in the fridge.