By Suzanne Tabert
It used to be that the mention of a vegan recipe elicited visions of boring cardboard-tasting snacks that only the most devout would consume. This energy bar breaks through that barrier with robust flavor and texture.
- 3/4 cup almond flour
- 1/2 cup cacao powder
- 1 1/2 cup oat flour
- 2 1/2 cups dried plums or apricots
- 1/3 cup coconut oil, melted
- 1/4 cup shredded coconut
- 1 tablespoon local honey
- 1 tablespoon bee pollen
- 1 tablespoon hemp fiber
- 1/4 teaspoon Himalayan pink mineral salt
- 2 tablespoons of each of the following: chia seeds, flax seeds, pumpkin seeds, powdered roasted dandelion root, and powdered nettles
Pulse the apricots and coconut oil for a minute in a food processor to easily blend, then add all ingredients except flax and pumpkin seeds until it’s a thick paste. Sprinkle half of the chia, flax, and pumpkins seeds into a 13 x 9 casserole dish, press in the energy bar mix, then evenly sprinkle and pat on the rest of the seeds. Let it harden in the fridge for an hour, then cut into bars. Wrap in reusable beeswax wraps for a planet-saving alternative to plastic wrap.